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Calzones In a Pinch

Dairy Princess

"I think you could substitute anything, just keep the liquid down. My tomatoes should have been seeded and patted dry."
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1 h servings 932 cals
Original recipe yields 4 servings (2 calzones)


  • Calories:
  • 932 kcal
  • 47%
  • Fat:
  • 62 g
  • 95%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1375 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir ground beef and onion in a skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease.
  3. Combine ground beef mixture, chicken, tomato, mushrooms, and ripe olives in a bowl. Stir spaghetti sauce into ground beef mixture. Lightly mix mozzarella, sharp Cheddar, and Parmesan cheeses into the filling.
  4. Place a pie crust flat onto a work surface; spread with half the cream cheese, leaving an edge about 1/2-inch deep without cream cheese. Spoon half the filling over cream cheese. Fold the crust over the filling to make a large half moon-shaped calzone; press the edges together with a fork. Cut several slits in the top of the calzone to vent steam. Repeat with second crust and remaining filling. Place calzones onto a baking sheet. Brush tops with olive oil.
  5. Bake in the preheated oven until filling is hot, about 25 minutes. Sprinkle tops with Italian seasoning; return to oven and bake until crusts are lightly golden brown, about 5 more minutes. Let calzones stand for 5 minutes before cutting into servings.

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Read all reviews 4
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Very good! As the other review said, you could tweak the filling and it would still be an easy, yummy calzone. We liked the pie crust vs a pizza doughy bread crust. Next time I'll add pepperoni ...

5 for quick and easy! We liked it and will make again. We tweaked the ingredients some - based on who liked what - which made it even more convenient for a family with different taste buds.

I used the No-Yeast Pizza Crust recipe by Missy for these. Super easy dough to make and I let everyone put their own fillers in. Thanks!

I used a jar of pizza sauce and that was just the right amount. I also changed around the ingredients for our liking.