Name: Sourdough Calzones Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 6 h 35 min
Yield: 4
Cuisine: Sourdough
Ingredients: 1 cup active sourdough starter; 1 cup warm water; 2 tablespoons olive oil; 1 teaspoon salt; 3 cups all-purpose flour; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese (optional); 1/2 cup cooked and crumbled sausage (optional); 1/2 cup sautéed mushrooms (optional); 1/4 cup marinara sauce (optional); Salt and pepper to taste

This sourdough calzones recipe combines a crispy, chewy dough and a savory filling that will satisfy your taste buds. If you’re a fan of homemade sourdough bread, you’ll definitely want to give this recipe a try!

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Close up of freshly baked sourdough calzone with sauce and herbs on a wooden cutting board.

There’s something magical about a delicious calzone—sourdough bread tucked around a warm, savory filling that’s handheld, golden, and oozing with flavor. These sourdough calzones are what weeknight dinner dreams are made of: a nourishing crust with that signature tang, perfectly chewy with just the right crisp, and filled with wholesome, customizable ingredients that satisfy.

The best part of this sourdough calzones recipe is that it is so customizable. You can make it with whatever delicious ingredients you have on hand or make smaller calzones. You can par-bake then freeze the unbaked calzones then easily reheat leftover calzones the next day. It’s truly a great recipe for easy dinners!

If you’re new to sourdough or looking for ways to use your starter, check out this guide to all things sourdough and make your own stiff starter. Also try some of our favorite sourdough recipes like this same day sourdough pizza crust recipe (my favorite for pizza night!), sourdough discard cinnamon rolls, or easy sourdough tortillas.

Sourdough calzones on a wooden cutting board cutting board with fresh cheese and basil.

Why You’ll Love This Recipe

Flavorful crust. The beauty of sourdough calzones lies in the crust. Thanks to the natural fermentation process, the dough is bursting with tangy flavor and has that irresistible chewy texture that makes sourdough so special.

Endless possibilities. One of the best things about calzones is that they’re completely customizable. You can fill them with whatever ingredients you love—cheeses, meats, veggies, or even a hearty tomato sauce. This makes personalization so easy.

Fun to make. There’s something satisfying about creating your own calzone from scratch, especially with a dough that’s already full of flavor. It’s a fun cooking project to do with kids or friends.

What are Sourdough Calzones?

Sourdough calzones are a twist on the classic Italian calzone, which is essentially a pizza dough pocket filled with savory ingredients. The difference here is the dough. While traditional calzones use standard pizza dough, sourdough calzones utilize a naturally fermented sourdough starter to give the dough a tangier, more complex flavor. The result is a rich, slightly chewy crust that pairs beautifully with various fillings, from classic mozzarella and pepperoni to creative veggie combinations.

Freshly baked calzones on a wooden cutting board with herbs and cheese.

Sourdough Calzones Recipe Ingredients

Active sourdough starter: This recipe uses active starter, not discard. Make one easily at home! If you don’t have starter, you can use dry yeast, though the result will be a bit different. In general, 100g of sourdough starter is equivalent to a 5-7g packet of commercial yeast.
All-purpose flour: You can also use half whole wheat or freshly milled flour for added depth.
Salt: I like sea salt or fleur de sel.
Cheese: Mozzarella is the classic choice for calzones, but feel free to experiment with provolone, ricotta, or parmesan.
Filling ingredients: Choose your favorite pizza toppings—pepperoni, sausage, mushrooms, spinach, goat cheese, and bell peppers all work well.

A full list of ingredients and specific amounts can be found in the recipe card below.

How to Make This Sourdough Calzones Recipe

Make the dough: In a large bowl, combine your sourdough starter, water, olive oil, and salt. Gradually add flour until a dough ball forms, then knead until smooth and elastic (about 10 minutes). You can knead in the bowl of a stand mixer on low speed with a dough hook. Cover with a damp tea towel and let the ball of dough rise in a warm place for 4-6 hours or, for best results, overnight in the fridge.
Prepare the fillings: The next morning, or while the dough is rising, prepare your fillings. Cook meats and drain any excess fat. Chop veggies and shred cheese into a small bowl. Set everything aside.
Shape the calzones: Preheat the oven to 425°F (220°C). Divide the calzone dough into 4 equal pieces. (If you refrigerated the dough, let the dough rest at room temperature for 20-25 minutes before dividing.) Use a rolling pin to roll each piece into a circle of dough about 8 inches in diameter. Place the filling on one side, leaving a border around the edges.
Seal and bake: Fold the dough over the filling to make a half circle, and press the edges to seal the calzone. Option to do an egg wash here to make the sourdough crust even more brown. Use a fork to crimp the edges for extra security. Make a small slit on top of each calzone to allow steam to escape. Place the calzones on a prepared baking sheet lined with a piece of parchment paper and bake for 15-20 minutes, or until golden brown.
Cool and enjoy: Allow to cool and enjoy! Store leftovers in the fridge in an airtight container.

Sourdough calzones on a cutting board ready to be devoured.

Recipe Tips

Don’t rush the rise. Allowing a long time for fermenting (especially if you let it rise in the fridge overnight) creates a more flavorful calzones.
It’s tempting to fill your calzones to the brim, but overstuffing can cause them to burst open during baking. Keep the fillings modest—about what you’d use on usual pizzas.
You can use a home oven or a toaster oven! Just make sure the top of the calzone does not touch the heating elements in a toaster oven.
If you have one, using a pizza stone can make your calzones extra crispy.

Sourdough Calzone Variations

Vegetarian Calzone: Swap out meats for a mix of sautéed mushrooms, spinach, and bell peppers. Try adding some ricotta for extra creaminess. For a vegan option, use vegan cheese.
Breakfast Calzone: Fill with scrambled eggs, sausage, and a mix of shredded cheddar and mozzarella for a hearty breakfast option.
BBQ Chicken Calzone: Use cooked shredded chicken, barbecue sauce, and red onions for a smoky, sweet twist.
Margherita Calzone: Keep it simple with fresh mozzarella, tomatoes, and basil for a classic pizza-inspired calzone filling.

Recipe FAQs

There really is not a difference! Pizza is kind of like an open-face calzone. We love sourdough calzones because they are so customizable.

To freeze, let the calzones cool completely after baking. Wrap each calzone individually in plastic wrap and place in an airtight container. Freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

Yes, if you don’t have a sourdough starter, you can use regular pizza dough. It won’t have the tangy flavor, but it will still work for a tasty calzone.

If you want a more intense sourdough flavor, let the dough ferment in the fridge for 12-24 hours before using. This longer rise time allows the flavors to develop more.

You definitely can use pie crust! It won’t have the same texture or flavor and will have a flakier crust.

I hope you love this recipe as much as I do!