Calzone for Lunch!


These days it is a struggle to find something kids want to bring for school lunch. It has to be easy to eat in the 15 minutes they are given, taste good, not produce a huge mess and make them the envy of their peers! Calzones are perfect, because everything’s wrapped up in the pizza dough–think spinach and homemade meatballs.


After you select your fillings, roll out a piece of dough from your bucket into a thin circle. I’ve used everything from the Master recipe (page 26) and peasant dough (page 46) to the spinach feta (page 110) to make this recipe. Place the dough on a cornmeal covered peel or a piece of parchment paper. The amount of dough will depend on how large a calzone you want. Place the fillings on one side of the dough. Paint the edge with egg wash and fold the dough over onto itself.


Lightly crimp the edge to seal.


Cut slashes in the top to allow some of the steam to escape while baking.


Bake the calzone as directed on page 142.


My kids like it hot from the oven dipped in pasta sauce at home, or just at room temperature for their school lunch!


77 thoughts to “Calzone for Lunch!”

  1. Thanks for the info, Jeff. Now I know I am in error thinking that whole wheat bread is ok for diabetics. As far as baking bread with only the convection…I’ve tried that and it always seems to make the crust way too brown. When I use the combo, it turns out perfect. I baked some brownies recently useing only convection, it burned the edges and left the inside a little too raw.

  2. Thank you Jeff for your answer. My husband said he was perceiving the sweetness, too, but … after I had told him I did, so…
    I agree with you about the simple sugars not being proved worst than the complex ones. But the simple ones are so easy to overeat, and so … “simple” in taste, that they’re not my favorites. Although we don’t count carbohydrates here, in my family.
    Thanks again,I’ll try to get other opinions around me.

  3. Hi Doris,

    Often with convection ovens you need to reduce the heat by about 25 degrees. The air circulating in the oven tends to make for a much hotter baking environment. If you reduce the heat you will have better luck.

    Having said that, it sounds like you are having good results baking the way you have been so do what ever works!

    Thanks! Zoë

  4. Hi Zoe, Thanks for letting me know that.I will give your advice a shot next time I bake anything and let you know how it turns out. I plan to try and make some pita bread tomorrow since I’ve been craving Hummus.

  5. FYI on convection ovens – the owners manual that came with mine says that, in convection mode, the temperature is lowered 25 degrees. I.e., a setting of 450 actually operates at 425.


  6. HI,
    I think I figured it out (the tough dough problem). I have been using a Super Peel (which is as Super as it claims to be btw). A few times the dough has stuck to the fabric, so I’ve been very generous with the flour. I think I was too generous and the entire bottom of my pizza crust became tough because it was so coated in flour. What do you think?

  7. Teresa: Well, it’s possible (are you also rolling it out with more dough that ends up getting incorporated?). Why don’t you go back to your original peel and try again? Should go back to the way it was. Jeff

  8. These are beautiful Florence. Are you twisting the unbaked loaves before resting? I’ve never read that anywhere but sometimes I do it with baguettes that are looking like they’ll spread sideways too much. Jeff

  9. Hey all, I finally got a chance to bake a loaf this morn. I made some hawaiian sweet bread and did what you suggested. I used only the convection and cut the temp back 25 min. It turned better than I could have imagined! It was so light and fluffy on the inside with a beautiful deep golden crust, even tho I used graham flour. I just had a slice and it melted in my mouth, Yum! Thank’s ever so much for all your help! I think I can now qualify as an almost expert baker.

  10. Zoe and Jeff, I’m thrilled you liked the pics.

    Jeff, yes I twist the baguettes before resting. When using day-old dough, I slash the baguette almost all the way and then I twist, as if I were trying to take the water out of some wet cloth, and I don’t slash just before baking.
    I don’t slash at all when using your “aged” dough, I just twist. It’s great if you want to keep a filling inside (like cheese or dry spices ; one of the twisted ones on the pics is filled with za’atar). Yummy!

  11. OMG, the calzones look amazing – I can’t wait to try them! I have to say that I am IN LOVE with your book. I love baking bread and have experimented with different recipes, including those ones that take 2-3 days to create a single loaf. I got your book from the library and so far have done the master recipe and the brioche and can’t wait to make more! So easy and what great results! It will certainly be on my next order!

    I was using up the last of the french boule dough yesterday and was in the mood for pizza, but didn’t have anything for toppings – LOL! So I rolled out the dough – not too thin, brushed it with olive oil, scattered some crushed garlic over it, gave it a few shakes of dried oregano, and sprinkled a bunch of grated Romano on top before baking. Then I crossed my fingers and hoped it turned out halfway decent…. It was great! I shared some with my neighbors (who are in love with the fact that I’m in love with your book) and they told me it was “restaurant quality,” so I’ll definitely take that as a compliment!

    In fact, we just bought a small refrigerator for our basement today to hold drinks and dough, so once we plug it in tomorrow, I’ll be making many more of the recipes in your book! Keep posting your great ideas and recipes – it’s wonderful to see all of the different ways to use the dough. Thanks so much for the book & recipes!

  12. Melissa: Thanks for your comments, which are so kind. You can order the book from Amazon right through our home page.

    The improvised flatbread you made is exactly what we envisioned for the superfast spontaneous option with dinner. That’s so great.


  13. Hi Melissa,

    Thank you for your lovely note. I’m so glad you are enjoying the book and sharing great bread with your neighbors!

    When you get your book from Amazon be sure to print out our errata sheet at the top of the website. There are some pesky mistakes that we missed while editing.

    Your garlic pizza sounds fantastic!


  14. Thanks Zoe and Jeff,

    I received your book on Friday and already I have so much information from both your book and your sites. Calzone is one of my favorites already.
    Thanks once again for the great inspiration.

    Corry (Melbourne – Australia)

  15. Hi Zoe and Jeff,

    I wanted to let you know how much my husband and I have enjoyed using your book. We’re both really busy but we’ve not gone a day without fresh-baked bread since we got your book.

    Tonight, we used some of the master dough to make a delicious leek and goat cheese galette. It was so easy and very tasty!

    Thanks so much for your book!


  16. Hi Elle,

    A goat cheese galette sounds absolutely fantastic! I will have to try that tomorrow for lunch. Thanks for the inspiration!


  17. As someone who has the Healthy Bread book, I don’t have any directions to follow as far as baking is concerned. Is there any way for me to get that information? I’m guessing I don’t want to be baking this at pizza temps…

    1. If you don’t want to spend the full price of the book, the kindle version is only 13 dollars and can be read right away. It’s got all the photos and everything!

      I started off using the recipes here and on KA’s site, but since I made four batches within 2 weeks, I figured that was worth supporting the authors! I’m very grateful to have had a chance to see if I like the recipes before spending the money.

      1. Thank you Sandra,

        We are so pleased that you’re enjoying all the breads you bake and we appreciate your support! 🙂

        Cheers, Zoë

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