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Personal Calzones

Personal Calzones

We had pizza dough to use up so I looked through the refrigerator to see what ingredients I could use. The kids and I decided to make personal calzones that we could each fill up with whatever ingredients we wanted. We had a great time creating these calzones; my kids had a combination pizza – a little of everything. My husband chose pepperoni and feta cheese. I chose feta cheese, kalamata olives, garlic, and artichoke hearts. They were golden brown and crisp on the outside and so tasty. This was a fun family meal and everyone enjoyed making these personal calzones.

Personal Calzones:


  • Pizza dough
  • Pizza sauce
  • Mozzarella cheese, shredded
  • Pepperoni
  • Feta cheese
  • Kalamata Olives
  • Artichoke Hearts
  • Garlic, minced
  • Dried basil, to taste
  • Sea salt and freshly cracked pepper, to taste
  • Cooking spray
  • A sprinkle of cornmeal

Personal Calzones

How to Make Personal Calzones

Remove the dough from the container onto a floured surface. Form the dough into a loaf then cut into individual pieces (I did two larger pieces and two small pieces). Let the dough sit for 20 minutes.

Personal Calzones

Preheat the oven to 400 degrees. Spray your pizza tray with olive oil cooking spray and then sprinkle the cornmeal all over.

Roll your dough out to form a pizza and place it on a pizza tray. Spread pizza sauce (or marinara) over half the dough. Add mozzarella, pepperoni, kalamata olives, feta cheese, minced garlic, and/or artichoke hearts (or whatever toppings you like). Season the pizza with salt, pepper, and/or basil.

Fold the other half of the dough over the toppings and carefully fold and crimp the ends of the dough with your fingers or a fork so it’s completely sealed. Use a fork to poke a few holes on the top then spray with olive oil cooking spray.

Place in the oven and cook for 18-20 minutes or until crisp and golden brown. Remove from oven and let rest for 2-3 minutes before slicing into wedges. Enjoy!

Personal Calzones


Click here for a printable version of this recipe – For the Love of Cooking.net


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