The first time I stumbled upon the magic of Touchdown Calzones, it was a total kitchen lightbulb moment. I’d been craving something hearty with big, bold flavors that felt like a warm hug after a long day. What makes this Touchdown Calzones version stand out isn’t just the melt-in-your-mouth crust or the oozing cheese—it’s the way the calzone fillings are packed with playful twists that bring every bite alive. The pepperoni and sausage combo, mingling with a little tang from marinara and a hint of garlic, gives this stuffed pizza pocket a game-winning flavor.
This recipe is a fun mix of classic Italian calzone tactics plus a little American comfort food swagger. The dough crisps up just right, golden and flaky, while the inside is bursting with rich, savory goodness. After testing a bunch of variations, I finally nailed down what makes the flavors pop without the fuss of complicated steps or skimpy portions. Trust me, this Touchdown Calzones is perfect for fellow cooks who want a hearty dinner or game day snack that’s as fun to make as it is to eat.
If you’re ready to play around with some amazing calzone fillings in your own kitchen and create your own version of these stuffed pizza pockets, you’re in the right place. This recipe invited me to experiment boldly with flavors and textures, and I can’t wait for you to join the adventure. Bonus: it works beautifully whether you’re feeding a crowd or just treating yourself. Oh, and you’ll want to check out this delicious recipe and others like it, including a classic Buffalo Chicken Calzone recipe that brings a spicy kick to the table.
Gather These Ingredients:
This Touchdown Calzones comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll want to have ready to create your own stuffed pizza pockets that wow every time:
- 2 ½ cups all-purpose flour – For that chewy, golden crust that’s just right. You can swap half for whole wheat if you want a heartier bite.
- 1 packet (2 ¼ tsp) active dry yeast – Look for this in the baking aisle; fresh yeast works too, but active dry is easiest.
- 1 cup warm water (about 110°F) – Perfect for waking up the yeast and kickstarting the dough.
- 1 tbsp olive oil – Adds richness to the dough and helps with crispness.
- 1 tsp sugar – Just a little boost to help the yeast bloom.
- 1 tsp salt – Balances the flavors in the crust.
- 1 cup shredded mozzarella cheese – I always reach for whole milk mozzarella to get that creamy melt.
- ½ cup ricotta cheese – This ingredient brings that signature touch of creaminess inside your Touchdown Calzones.
- ½ cup sliced pepperoni – Classic! You can swap for cooked sausage or ham depending on your mood.
- ½ cup cooked Italian sausage, crumbled – Adds robust, meaty flavor to the calzone fillings.
- ½ cup marinara sauce – Use your favorite jarred or homemade sauce. Look for one without added sugar in the international aisle.
- 1 tsp garlic powder – I love how this adds a subtle garlicky warmth throughout.
- ½ tsp red pepper flakes – Optional, but I like a little heat in my Touchdown Calzones.
- Fresh basil leaves (optional) – For a fresh, herbal pop.
Want to switch things up in your Touchdown Calzones? Try using spinach or mushrooms for veggie lovers, or swap mozzarella for provolone to add a smoky note. Using pre-shredded cheese saves time, but freshly shredded melts better for that perfect ooze. My tip: have all your calzone fillings prepped before rolling out the dough—makes the whole process a breeze.
Let’s Make This Happen!
Ready to make your own batch of these epic Touchdown Calzones? This recipe takes about 90 minutes from start to finish, but the hands-on part is fun and totally manageable.
- Activate the yeast: Start by mixing warm water, yeast, and sugar in a bowl. Give it a gentle stir and let it sit for 5-10 minutes until foamy. This is your yeast waking up—don’t skip this!
- Form the dough: Add flour, salt, and olive oil into the yeast mixture. Stir until it starts coming together, then knead on a floured surface for about 8-10 minutes. You’ll know your dough is ready when it’s smooth and springs back when you poke it.
- Let it rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 45 minutes, or until doubled. Meanwhile, prep your calzone fillings—mix the mozzarella, ricotta, pepperoni, sausage, garlic powder, red pepper flakes, and basil.
- Shape the calzones: Punch down the dough and divide it into four equal parts. Roll each piece into a 7-inch circle. Spread ¼ cup marinara sauce on one half of each circle, then pile on your calzone fillings—but don’t overstuff or it can burst while baking!
- Seal and prep for baking: Fold the dough over to cover the filling and pinch the edges tightly to seal. I like to crimp them with a fork for a fun edge. Brush each calzone with olive oil for that shiny, crispy crust.
- Bake to perfection: Place calzones on a parchment-lined baking sheet. Bake at 425°F for 15-18 minutes until golden and puffed. You’ll know your Touchdown Calzones is ready when the crust crackles and the cheese inside bubbles.
Stuck at the sealing step? Just add a touch of water along the edges before pinching—they’ll stick better. From my testing, starting with warm water is key to a fluffy crust, and letting the calzones cool for 5 minutes before slicing keeps all those savory calzone fillings locked in.
While your Touchdown Calzones cooks, grab a little extra marinara sauce for dipping and dream about how you’re going to devour these stuffed pizza pockets.
Serving Ideas & Pairings!
This Touchdown Calzones pairs beautifully with a fresh arugula salad tossed in lemon vinaigrette or a bowl of garlicky roasted broccoli. The crisp greens balance the hearty calzone perfectly. If you want to stay on theme, simple marinara or a creamy ranch dip also work wonders as sides.
My favorite way to dig into this Touchdown Calzones is on lazy weekends or when I’m feeding hungry friends for a game day party. The aroma fills the kitchen, and everyone always asks for seconds—the kind of crowd favorite you want to make again and again.
Leftovers? Oh yes, they reheat beautifully in a toaster oven or air fryer. Speaking of air fryers, if you’ve wondered how to cook calzones in an air fryer or oven more easily, I found a great chat about that on a Facebook group. Try warming them up for crispy edges that feel fresh out of the oven.
Seasonal touch: swap in roasted butternut squash and sage for fall flavor. Or go green with spinach and artichoke hearts like this tangy and lush Spinach Calzone. More recipe adventures you might love? Peek at my Chicken and Dumplings for cozy vibes or the indulgent Pistachio Lush Dessert to sweeten the day.
Common Questions About This Recipe
Can I prep this Touchdown Calzones in advance?
Totally! I like to assemble them and keep them covered in the fridge for up to 24 hours, then bake fresh when ready. If you want to freeze, bake first then cool, wrap tightly, and reheat in the oven or air fryer later.
What can I use instead of Italian sausage in this Touchdown Calzones?
Chicken sausage is a great leaner option. For a vegetarian twist, swap sausage and pepperoni for mushrooms, spinach, and artichokes. I’ve played with buffalo chicken calzone fillings too—it’s spicy and a fun change! You might want to check this Buffalo Chicken Calzone recipe for inspiration.
How do I scale this Touchdown Calzones recipe up or down?
Dough and filling scale nicely by doubling or halving ingredients. For a bigger crowd, roll several smaller calzones rather than one giant one—that way, everyone can grab their own perfect portion.
How do I keep the dough from getting soggy?
Don’t overload your calzone fillings, especially marinara. Spread sauce thin and let any extra moisture drain before filling. Pre-cooking mushrooms or veggies helps release liquid too.
Can I cook Touchdown Calzones in an air fryer?
Yes! Many folks swear by it. I found a bunch of helpful tips here on Facebook. It crisps the crust extra fast without drying out the inside.
What’s the best cheese combo for this Italian calzone?
Mozzarella and ricotta are classics. For a richer flavor, try adding provolone or fontina. A bit of parmesan sprinkled inside adds that salty bite.
Is this recipe kid-friendly?
Absolutely. Adjust spice levels and fillings to suit your crew. My nephew is obsessed when I swap sausage for mild pepperoni and add extra cheese.
My Final Take
This Touchdown Calzones recipe earned its spot on MilaBites because it hits that perfect balance of comforting, bold, and super satisfying—without any kitchen drama. It’s become a recipe keeper after lots of testing different calzone fillings and dough tweaks. The crispy crust wrapped around juicy, flavorful stuffed pizza pockets makes it a repeat hit.
My Top Touchdown Calzones Tips:
– Use warm water when activating yeast for a fluffy dough every time.
– Don’t overstuff your calzones; this keeps the dough from bursting while baking.
– Let calzones cool for a few minutes before slicing to lock in those delicious calzone fillings.
I’ve also tested versions with spicy buffalo chicken, roasted veggies with fresh mozzarella, and a classic meat lover’s mix that always gets the most compliments. The meat lover’s version is definitely my go-to crowd favorite, especially for game nights.
Don’t be shy about making these your own—switch up calzone fillings, try new herbs, or even shape them like footballs for a fun twist! What makes this recipe special to me is how easy it is to toss together yet so full of flavor and satisfying textures.
So, if you’re ready to bring bold, fun, and hearty stuffed pizza pockets into your kitchen, this Touchdown Calzones is waiting for you. I can’t wait to hear what you think and see your own delicious flavor experiments! And when you’re looking for more bold and delicious dishes after this, check out my Chicken and Dumplings or a sweet treat like the Cotton Candy Swiss Cake Roll. Happy cooking, fellow food lovers!
Touchdown Calzones
Touchdown Calzones are crispy, golden turnovers filled with savory Italian sausage, melty mozzarella, and tangy marinara—perfect for game day or any casual gathering.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 package pizza dough (about 1 lb)
- 1/2 lb Italian sausage, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/2 cup marinara sauce, plus extra for dipping
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 egg, beaten (for egg wash)
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roll out the pizza dough on a floured surface into a 12-inch circle.
- In a bowl, combine cooked sausage, mozzarella, ricotta, marinara sauce, Parmesan, oregano, and garlic powder.
- Spread the filling evenly on one half of the dough circle, leaving a 1-inch border around the edge.
- Fold the dough over the filling to form a half-moon shape and press the edges firmly with a fork to seal.
- Brush the top with the beaten egg for a golden crust.
- Transfer the calzone to the prepared baking sheet and cut a few small slits on top to vent steam.
- Bake for 15-18 minutes or until the calzone is golden brown and cooked through.
- Remove from oven, let cool slightly, garnish with fresh basil if desired, and serve with extra marinara sauce for dipping.
Notes
For extra flavor, sprinkle some crushed red pepper flakes inside before folding and serve with a side salad for a complete meal.