Pesto-Stuffed Calzones with Mozzarella, Salami, and Prosciutto

Like a pizza pocket, but make it chic. These golden, bubbly beauties are packed with flavor and attitude.

These calzones are what Aunt Loretta calls a “showstopper on a Tuesday.” The dough is pillowy and golden. The filling? Gooey cheese, salty meats, and punchy pesto that melts together into something you'll dream about. They’re surprisingly simple to make, but you’ll feel like a legend when you pull them out of the oven.

Homemade Dough

• 2¼ tsp (1 packet) active dry yeast

• 1½ cups warm water (110°F)

• 3½ to 4 cups all-purpose flour

• 2 tbsp olive oil

• 1½ tsp salt

• 1 tsp sugar

Filling

• ½ cup pesto (homemade or store-bought—just don’t skimp)

• 1 cup shredded mozzarella cheese

• 1 cup shredded provolone cheese

• 4 oz thinly sliced salami

• 4 oz thinly sliced prosciutto

• 1 egg, beaten (for egg wash)

• Grated Parmesan cheese (optional, but highly encouraged)

How to Make It

Step 1: Make the Dough
In a small bowl, mix warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until it forms a shaggy dough.
Turn it out on a floured surface and knead for 5–7 minutes until smooth and bouncy.
Place in an oiled bowl, cover with a damp towel, and let rise 1 to 1.5 hours until doubled in size.

Step 2: Preheat the Oven
Heat oven to 475°F. Put a baking sheet or pizza stone in there to preheat. This is key to a crispy bottom.

Step 3: Assemble the Calzones
Punch down the dough and divide into 4 equal pieces. Roll each into a circle about ¼ inch thick.
Spread 2 tbsp pesto on one half of each circle, leaving a ½-inch border.
Top with mozzarella, provolone, salami, and prosciutto.
Fold over the dough and seal the edges. Crimp with a fork so they don’t spill their guts in the oven.

Step 4: Bake to Golden Perfection
Transfer calzones to parchment paper. Brush the tops with beaten egg and sprinkle with Parmesan if you’re feeling generous.
Place parchment (and calzones) onto the preheated baking sheet or stone.
Bake 12–15 minutes until golden and bubbling.

Step 5: Cool & Serve
Let rest a few minutes before serving—molten cheese waits for no one.
Serve alone or with a warm bowl of marinara sauce for dipping. Just don’t forget a napkin.

Aunt Loretta’s Notes

• Add a handful of arugula inside if you want a little peppery bite.

• Store-bought pesto works, but homemade is where the flavor lives.

• These reheat great in the oven. Do not microwave them unless you like soggy regret.

• Want to freeze? Assemble and freeze raw. Bake straight from frozen—just add a few extra minutes.