This Sourdough Calzone is made with homemade sourdough pizza dough and filled with pepperoni and cheese for an easy meal or appetizer. Ready in just an hour, it can also be customized with your favorite fillings.

Pieces of sourdough calzone on a sheet of parchment paper next to a small bowl of marinara dipping sauce.

Growing up, my uncle always made the most amazing calzones during the holidays.

I’ve always loved calzones, but I don’t make or order them all that often. That is, until I tried making them with sourdough - and now, I’m hooked!

You can make this sourdough calzone with my sourdough discard pizza dough or my whole wheat sourdough pizza dough recipe. Both give the calzone a bubbly, chewy, and crispy crust.

I went with a classic pepperoni and cheese filling because that’s what my fiancé loves, but you can totally switch it up with whatever fillings you’re craving (I’ve got some ideas below!).

It’s super quick - ready in about an hour - making it perfect for an easy dinner, appetizer for parties, or even the holidays.

I really hope you give it a try and love it as much as we do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Pizza Dough- You can use my sourdough discard pizza dough or sourdough whole wheat pizza dough for this recipe.
Pepperoni- About ½ cup of pepperoni works well, or just enough to create a single layer over the cheese. Feel free to adjust based on your preference.
Mozzarella Cheese- Low-moisture mozzarella is best to prevent a soggy calzone. For the best flavor and texture, shred it yourself from a block rather than using pre-shredded cheese.
Parmesan- Adds a rich, nutty, slightly sharp flavor. Freshly grating it at home will give you the best taste.
Seasonings- A simple blend of dried oregano and garlic powder adds classic pizza flavor. You can also use my homemade pizza seasoning or your favorite pizza seasoning.
Dipping Sauce- Serve sourdough calzone with marinara, pesto, alfredo, ranch, or any sauce you love for dipping.

The ingredients to make a pepperoni and cheese sourdough calzone. Each ingredient is labeled with text. They include pepperoni, mozzarella, sourdough pizza dough, parmesan, seasonings, and marinara sauce.

Tips for Success

Use parchment paper. Using parchment paper (and some flour) prevents the dough from sticking when stretching and shaping.
Don't overfill. Too much filling can make it hard to seal and may cause leaks while baking.
Seal the edge well. When rolling the edge over itself, gently pull the dough outward slightly as you roll to create a tight seal. Pinch firmly to prevent leaks.
Cut vent holes on top. Venting the calzone helps release steam and prevents the calzone from bursting open in the oven.
Cool before cutting. Waiting about 10 minutes helps the cheese set, making it easier to slice and preventing burns from hot fillings.

How to Make Sourdough Calzone

Here is how to make a sourdough calzone with pepperoni and cheese filling.

Step 1: Preheat oven. Preheat the oven to 500℉ and place a pizza stone or baking sheet inside to heat up.

Step 2: Stretch the dough. Lightly flour a piece of parchment paper and stretch your pizza dough into a 12-inch round.

A sourdough pizza dough stretched out on a piece of parchment paper.

Step 3: Add filling ingredients. Fill the calzone by spreading 1 ½ cups of shredded mozzarella over one half of the dough, leaving a 1-inch border around the edge. Sprinkle the parmesan cheese, oregano, and garlic powder over the mozzarella, then layer the pepperoni slices on top. Finish with the remaining 1 ½ cups of shredded mozzarella.

Mozzarella cheese, parmesan cheese, and seasonings on half of a stretched out sourdough pizza dough.

Pepperoni layered on top of cheese on half of a stretched out sourdough pizza dough.

Sourdough pizza dough stretched out with half of it covered by layers of pepperoni and cheese.

Step 4: Fold and seal. Carefully fold the empty side of the dough over the filling to create a half-moon shape. Press the edges together, then start at one corner and roll the edge of the dough over itself, pulling it out slightly as you go. Continue rolling and pinching along the entire edge to create a secure seal.

Sourdough pizza dough folded in half to cover the calzone fillings.

Step 5: Prepare for baking. Cut 2-3 small slits in the top to let steam escape. Trim the excess parchment paper, leaving enough around the calzone in case any cheese or oil drips.

An uncooked sourdough calzone on a pizza peel.

Step 6: Bake calzone. Use a pizza peel (or another baking sheet) to slide the calzone onto the preheated pizza stone or baking sheet. Bake for 15-18 minutes, or until the crust is golden brown and the cheese is bubbly.

Step 7: Cool and serve. Let the calzone cool for 10 minutes before slicing. Serve with marinara or your favorite dipping sauce.

A cooked pepperoni sourdough calzone on a baking sheet.

Other Filling Ideas

Try swapping the pepperoni for grilled chicken or homemade meatballs. Add sautéed veggies like mushrooms, spinach, or bell peppers. Or fill it with buffalo chicken dip, pesto, or even BBQ pulled chicken.

No matter what you choose, just be sure not to overfill to make sealing the dough easier.

How to Store

Keep leftover calzone in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven or microwave.

Serving Suggestions

Serve sourdough calzone with a side of marinara sauce, pesto, or alfredo sauce for dipping. For a balanced meal, pair it with a salad like my spinach caprese salad, asparagus spring salad, or strawberry goat cheese salad.

A pepperoni sourdough calzone split in two on a sheet of parchment paper next to a small bowl of marinara sauce.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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