(Original post published February 14, 2011. Updated October 27, 2025.)
A great pizza starts with the crust — sturdy enough to hold its toppings without drooping, crisp yet tender, and full of flavor. A great calzone, on the other hand, is all about the filling — that irresistible combination of melted cheese, savory meats, and bubbling sauce tucked into golden dough.
If you’ve never made pizza or calzone at home, you’re not alone. Many people avoid the process because they don’t want to make dough from scratch. Luckily, we can help — Tony’s Downtown Market Bistro offers fresh house-made pizza dough, or you can grab a frozen dough ball from our freezer section. We’re between brands at the moment, but rest assured — great dough is always coming back soon.
Using just a few prepared ingredients, you can make both a Combo Calzone and a Sicilian Calzone in about an hour. Serve them smothered in Tony’s Bolognese Sauce (our Marinara or Vodka Sauce work beautifully too) with a fresh salad on the side, and you’ll have dinner for eight — no excuses needed.
Buon Appetito — Salute!
Combo Calzone
A hearty, family-friendly calzone packed with vegetables, cheese, and sausage.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes
Ingredients
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12–14 oz pizza dough, thawed
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2 oz Spanish chorizo or Italian pepperoni
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4 oz provolone or mozzarella cheese, grated
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1 Tbsp olive oil
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4 oz mushrooms, sliced
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¼ red onion, sliced
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½ bell pepper, diced
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1 egg, beaten with 1 tsp water (for optional egg wash)
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24 oz jar Tony’s Bolognese Sauce (or Marinara, or Vodka Sauce)
Directions
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Preheat the oven:
Place a pizza stone or heavy baking sheet in the oven and heat to 450°F. -
Prepare the filling:
In a skillet, heat olive oil over medium heat. Add onions and sauté 2 minutes. Add mushrooms and peppers; cook about 5 minutes more until softened. Remove from heat and cool slightly. -
Assemble:
Roll out dough on a floured surface to about 12–14 inches in diameter.
Spread half of the dough with about ½ cup Tony’s Bolognese Sauce, then layer with vegetables, sausage, and cheese. Leave a 1-inch border around the edges. -
Fold & seal:
Fold dough over to form a half-moon. Press edges firmly with your fingertips, then crimp with the back of a knife for a decorative seal. Before sealing completely, press out any trapped air. Cut a few small slits in the top for steam vents. Brush with egg wash if you want a glossy, golden finish. -
Bake:
Transfer to the preheated stone or pan (use a floured pizza peel, or two large spatulas if needed). Bake until the crust is golden brown and the filling is bubbling — about 20 minutes. -
Serve:
Let rest 5 minutes, then slice, plate, and smother with heated Tony’s Bolognese Sauce.
Sicilian Calzone
A rich, cheesy variation inspired by classic Sicilian flavors.
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes
Ingredients
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12–14 oz pizza dough, thawed
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1 Tbsp olive oil
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1 Italian sausage
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¼ red onion, sliced
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½ bell pepper, chopped
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4 oz mushrooms, sliced
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6–7 oz ricotta cheese (about half a 15 oz container)
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4–5 oz provolone or mozzarella, grated
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3 Tbsp Parmigiano Reggiano or Tony’s Italian Cheese Blend
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1 jar Tony’s Bolognese Sauce (or Marinara, or Vodka Sauce)
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Egg wash (optional)
Directions
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Preheat oven:
Place a pizza stone or heavy baking sheet in the oven and heat to 450°F. -
Cook sausage:
In a skillet, brown sausage in olive oil for 5 minutes per side. Cover and cook until done (about 10 minutes total). Cool slightly and slice. -
Sauté vegetables:
In the same pan, add onion; cook 3 minutes. Add bell pepper and mushrooms, and cook another 5 minutes. Remove from heat and cool. -
Mix cheese filling:
In a bowl, combine ricotta with half the provolone and all the Parmesan. -
Assemble:
Roll dough to 12–14 inches. On one half, spread the ricotta mixture, then spoon on ½ cup Bolognese Sauce, add vegetables, sausage slices, and remaining cheese — keeping fillings 1 inch from the edge. -
Seal and bake:
Fold, crimp, and vent as with the Combo Calzone. Brush with egg wash if desired.
Bake 20 minutes, until browned and bubbling. -
Serve:
Let rest 5 minutes, then cut, plate, and top with heated Tony’s sauce.
Chef Mick’s Tips for Perfect Calzones
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Use a pizza stone: Preheat it well for a crispy, evenly baked crust.
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Invest in a pizza peel: It’s the easiest way to transfer your calzone in and out of the oven.
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No stone? No problem: Use a floured baking sheet instead.
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Cool before cutting: Resting prevents the filling from spilling out.
Why We Love It
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Easy enough for weeknights, impressive enough for company
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Customizable with any of Tony’s sauces or your favorite toppings
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A fun, hands-on way to get the family cooking together
When pizza night calls, skip delivery — roll up your sleeves, grab Tony’s dough and sauce, and make something extraordinary at home.
Buon Appetito — Salute!
— Chef Mick Rosacci, Tony’s Market
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