Bread Machine Calzone Dough

This bread machine calzone dough recipe allows you to create delicious cheesy calzones at home. The bread machine does all of the hard work (such as mixing the ingredients & kneading the dough). However, you will still need to do a little work… such as adding the ingredients, shaping the dough and placing the calzones in the oven to be baked. Nevertheless, homemade calzones are very easy to make and they taste much better than frozen supermarket calzones & are far cheaper than restaurant calzones. Your family will love your homemade calzones!

Shape Dough into Circle & Add Interior Ingredients (i.e. Cheese)

Please be aware that this is not the usual set & forget bread machine recipe. You have to shape the dough and the calzones need to be finished in an oven (versus in a bread machine). For more great recipes, please visit Bread Dad’s main Bread Machine Recipes section. Bread Dad also has a printable and “pin-able” recipe at the bottom of the page. If you like this recipe, we hope you will leave a comment below and give us a 5 star rating. Thanks!

Fold the Dough in Half & Seal Edges of the Calzone

Bread Machine Calzone Dough

Ingredients – Bread Machine Calzone Dough Recipe

  • 1 1/4 Cups – Water (lukewarm)
  • 3 Tablespoons – Olive Oil
  • 3 1/2 Cups – Flour (all-purpose flour)
  • 1 Tablespoon – White Granulated Sugar
  • 1 Teaspoon – Salt
  • 2 Teaspoons – Bread Machine Yeast

Servings – 16 slices (from 2 large calzones or 4 small/medium calzones)

  • Equipment required for this recipe – Measuring cup & spoons, flexible spatula, oven mitts, baking sheets, large cutting board, rolling pin, oven… and of course, a bread machine!

Straight from the Oven – Delicious Homemade Calzone

Bread Machine Calzone

Instructions – Bread Machine Calzone Dough Recipe

  • Remove the bread pan from your unplugged bread machine.
  • Add the water, olive oil and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
  • Place the bread pan (with ingredients) back into the bread machine and then plug in the machine.
  • Put your machine on the Dough setting and press the start button. In our Sunbeam bread machine, the kneading & rising on the dough setting takes about approximately 1:30 hours.
  • When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.
  • Divide the dough into two equal-sized balls (if you want to create two larger calzones) or four equal-sized balls (if want to create four smaller calzones).
  • With a rolling pin, roll out each ball of calzone dough into a round or oval shape. The depth of the rolled out dough should be roughly 1/4 inch thick.

Instructions – How To Make Easy Homemade Calzones

  • Preheat the oven to 400 F.
  • After rolling out the calzone dough, place the calzone dough onto a nonstick baking sheet.
  • Place your favorite calzone ingredients (i.e. shredded mozzarella cheese & fried sausage slices) on one half of each calzone dough circle.
  • Fold one side of the dough (the side without the ingredients) over the side containing the ingredients (i.e. cheese).
  • Seal the edges of the folded over dough with your fingers or a fork so the interior ingredients (i.e. cheese) will not leak out during the baking.
  • Poke a few small “airholes” (steam vents) into the top of each calzone with a fork or chopstick.
  • Coat the top of the calzone dough with a thin layer of olive oil (i.e. with a pastry brush).
  • Place the baking sheet in the oven. Wear oven mitts.
  • Bake the calzones in the oven at 400 degrees for 18-24 minutes or until the crust is golden brown. The baking time will vary due to the size & thickness of the dough used for each calzone. Check the calzones frequently after 15 minutes to ensure that they have been baked to perfection!
  • Wear oven mitts to remove the baking sheets from the oven.

We would LOVE to hear what you put inside your homemade calzones. Help others to design the perfect calzone… by posting your calzone tips & ingredient suggestions in the comment box at the bottom of this page.

Reference Sources

Tips – Bread Machine Calzone Dough Recipe

  • The tips below are designed to help bread machine “novices” and/or people with limited baking experience.
  • Making homemade calzones is very similar to making homemade pizza. So if you can make homemade pizza, you can easily make homemade bread machine calzones. It is sort of like making & folding a pizza in half!
  • Be aware that the baking time will vary based on the thickness of the calzone dough and interior ingredients. Thin dough bakes faster than thick dough.
  • If you use tomato sauce, you should use only a thin layer of sauce when making your homemade calzone. A lot of tomato sauce can lead to the bread machine calzone being too moist in the middle when it is removed from the oven.
  • Many people don’t like to use tomato sauce and just prefer cheese & meat or cheese & vegetables inside their calzones.
  • In case you need some ideas for the ingredients to use inside your bread machine calzone, here are some classic calzones; 1. mozzarella & ricotta cheese calzone, 2. cheese & pepperoni calzone, 3. cheese, sausage, pepper & onion calzone, 4. cheese & mushroom calzone and 5. “meat lovers” calzone with cheese, pepperoni, sausage, bacon & ham.
  • Optional – If you want to make the dough/crust of the calzone more flavorful, you can add 1 teaspoon of your favorite dried herbs (such as rosemary, Italian seasoning or onion powder) when you are putting the dry ingredients in the bread pan.
  • Optional – If you want a slightly buttery tasting crust, you can substitute 3 tablespoons of melted butter for the 3 tablespoons of olive oil called for in the recipe.
  • You should gently press a few small holes into the top of the calzone dough (with a fork or chopstick) just before you place the calzone in the oven. This allows interior steam to escape so the calzone doesn’t leak as much during the baking press (as the interior ingredients get hot). Without these steam vents, a calzone can rupture at the seams as the interior steam tries to escape and the interior ingredients (i.e. melted cheese) could leak out.
  • Some calzone makers like to add thin cuts to the top of the dough versus adding holes. However, I find that this can lead to some of the interior liquids (i.e. melted cheese) leaking out through the cuts during the baking process.
  • If you are adding meat (i.e. sausage) as a bread machine calzone ingredient, it should be pre-cooked because the calzone baking process may not cook it properly or safely.

 

  • You can use all-purpose flour or bread flour in order to make bread machine calzones. Bread flour will give you a slightly airier dough but it is generally more expensive than all-purpose flour.
  • Some people like to rollout the dough on the baking sheet in order to avoid moving and stretching the dough. However, others prefer rolling out on a large wooden cutting board as calzone dough has more room to spread out, a cutting board is more stable than a baking sheet, etc.
  • Another method is to cover the wooden cutting board with baking parchment paper and then roll out the calzone dough. This makes it easier to move the calzone dough to the baking sheet without damaging it.
  • Consider adding the inner ingredients (i.e. cheese) AFTER you have moved the dough to the baking sheet. This reduces the chance that the calzone dough will break as they are moved around.
  • If you want to make lots of calzones, you can make several rounds of calzone dough the day before the calzone “occasion”. Store the calzone dough in the refrigerator overnight. Just place each calzone dough ball in a bowl (whose interior has been lightly “greased” with olive oil), tightly cover the top of the bowl with plastic wrap (so the calzone dough doesn’t dry out) and place the bowl in the refrigerator.
  • If you liked this Italian dish, you should also try our recipes for pizza, breadsticks, Italian bread, Italian herb bread, dinner rolls, garlic bread, etc.
  • Be aware that some bread recipes may differ slightly between different types of bread machines. Therefore, please read your bread machine manufacturer’s instructions for basic bread recipes (i.e. dough making) as these are more likely to work on your specific bread machine model.
  • If you haven’t used your bread machine in a long time, please buy some new bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast may not be viable if it has been sitting in your pantry for years.
  • Always wear oven mitts/gloves when dealing with ovens & bread machines. They can get very hot.
  • You can visit our instructional videos section if you want to watch videos that provide information on common bread machine problems & solutions.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!

Related Recipes

Bread Machine Calzone Dough
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5 from 5 votes

Bread Machine Calzone Dough

This bread machine calzone dough recipe allows you to create delicious cheesy calzones at home. The bread machine does all of the hard work (such as mixing the ingredients & kneading the dough). The time below covers the prep and bread machine time needed to make calzone dough. It does not cover the time needed to bake the calzones (since this is a recipe for calzone dough). Visit BreadDad.com for more easy bread machine recipes.
Prep Time1 hr 40 mins
Total Time1 hr 40 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American, Italian
Keyword: bread machine calzone, bread machine calzone dough, bread machine calzone recipe, calzone dough, calzone dough recipe
Servings: 16 Slices
Calories: 123kcal
Author: Bread Dad

Ingredients

  • 1 1/4 Cups Water (lukewarm)
  • 3 Tablespoons Olive Oil
  • 3 1/2 Cups Flour (all-purpose flour)
  • 1 Tablespoon White Granulated Sugar
  • 1 Teaspoon Salt
  • 2 Teaspoons Bread Machine Yeast

Instructions

  • Remove the bread pan from your unplugged bread machine.
  • Add the water, olive oil and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
  • Place the bread pan (with ingredients) back into the bread machine and then plug in the machine.
  • Put your machine on the Dough setting and press the start button. In our Sunbeam bread machine, the kneading & rising on the dough setting takes about approximately 1:30 hours.
  • When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.
  • Divide the dough into two equal-sized balls (if you want to create two larger calzones) or four equal-sized balls (if want to create four smaller calzones).
  • With a rolling pin, roll out each ball of calzone dough into a round or oval shape. The depth of the rolled out dough should be roughly 1/4 inch thick.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
 
Legal Disclaimer
 
The nutritional data only covers the calzone dough and not any potential calzone interior ingredients (i.e. cheese). The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Slice | Calories: 123kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments really help us to improve & clarify our recipe instructions. Beginning bakers also learn a lot from your baking suggestions, ideas & recipe variations. We also love to hear from people who have enjoyed our recipes!!!

Recipe Rating




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