Whole Wheat Calzones

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These homemade whole wheat calzones are one of my family's favorite dinners. They're an easy make-ahead meal for busy nights. Recipe from Real Food Real Deals

Calzones are a popular dinner option at our house, and they work well at home or on the go. Over the summer, I made the pizza pockets from 100 Days of Real Food for one of our many evenings when we were out at a swim meet during dinner time. Everyone liked them except for my daughter, who refused to eat them. I couldn’t understand it because she loves pizza.

I modified the recipe to make the dough less dry, and after a few tries I found a version that everyone, including my daughter, loves. The key is to roll the dough very thin and pinch the edges together on just one side. The possibilities are limitless when it comes to fillings, but I’m partial to this version. If you want to keep it vegan, fill the calzone with dairy-free pesto and dried tomatoes for a delicious twist on this classic meal.

Whole Wheat Calzones

These whole wheat calzones are an easy make-ahead meal.
Print Recipe
5 from 1 vote
Prep Time:15 minutes
Cook Time:20 minutes
Rise Time:20 minutes
Total Time:55 minutes


  • 2 cups warm water 105 to 115 degrees
  • 3 tsp active dry yeast
  • 1 tbs honey
  • 1/3 cup olive oil
  • 6 cups white whole wheat flour
  • 1 1/2 tsp salt
  • 1/2 cup pizza sauce
  • 8 ounces mushrooms sauteed
  • 1 cup grated mozzarella
  • 1 cup ricotta


  • Mix together the warm water, yeast, and honey. Let it sit for 5 minutes, then add the oil.
  • In the bowl of a stand mixer, mix together the flour and the salt. Add the yeast mixture.
  • With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) If it’s sticky, add a little more flour. If it seems too dry, add a little more water.
  • Divide the dough. If you want large (10 inch by 5 inch) calzones, make 4 evenly sized balls. If you want smaller, individual size calzones, make 8 balls. Cover the dough and let it rise for 20-30 minutes.
  • Preheat the oven to 425 degrees and grease 2 cookie sheets.
  • Roll out each piece of dough into a circle 1/8 inch thick. Top the dough with sauce, mushrooms, and cheese. You could also do a Hawaiian version with ham and pineapple, a pesto version with pesto and sundried tomatoes, or a mixed cheese version. Anything you would put on a pizza is fair game.
  • Fold the dough in half and pinch down the edge on one side. You don’t want a thick section with two layers of dough. Pierce the dough with a fork once or twice.
  • Bake for 15 to 20 minutes, until the dough begins to turn brown. Let the calzones sit for a few minutes before cutting. Enjoy warm or at room temperature.


Calories: 507kcal | Carbohydrates: 70g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 634mg | Potassium: 326mg | Fiber: 11g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 3mg
Servings: 8
Calories: 507kcal
Cost: $.78 per serving

Whole Wheat Calzones Price Breakdown

This recipe makes 8 servings and the total cost is $6.21, or $.78 per serving.  These whole wheat calzones are as delicious as they are convenient.


  1. Do you need to apply an egg wash or butter the crust at all? Just don’t want them to be too brown without cooking all the way.

    1. An egg wash isn’t necessary, Laura, but it wouldn’t hurt if you wanted to make them that way.

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