This Mediterranean calzone is one of those recipes that always feels like a hug on a plate. Crispy on the outside, warm and melty inside, and filled with all the good stuff—cheese, olives, tomatoes, sweet peppers, and fresh herbs.

It’s everything I love about Mediterranean flavors, all wrapped up in a golden crust.

I usually make this when I want something comforting but still packed with veggies and flavor.

It’s also a fun way to use up whatever’s in the fridge—swap in spinach, zucchini, or a few spoonfuls of leftover roasted veggies.

And if you’re in a hurry, store-bought dough works just fine (I’ve done it many times myself!).

These calzones are perfect for a family dinner, movie night, or even meal prep. I like to bake a few, freeze them, and reheat during the week when life gets busy.

Just add a simple salad on the side, maybe a bit of tzatziki or marinara for dipping, and you’ve got a full meal.Scroll down for the full recipe—and if you make it, I’d love to hear how it turned out for you.From my kitchen to yours,

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

Ingredients (for 2 large calzones)

For the dough

2 ¼ tsp dry yeast

1 cup warm water

2 ½ cups all-purpose flour

1 tsp sugar

1 tsp salt

2 tbsp olive oil

For the filling

1 cup shredded mozzarella cheese

½ cup crumbled feta cheese

½ cup cherry tomatoes, halved or chopped

¼ cup black olives, sliced

½ small red onion, thinly sliced

½ red bell pepper, sliced

½ cup baby spinach or arugula

1 tbsp chopped fresh basil or oregano

Salt and pepper to taste

A spoonful of pizza sauce

Olive oil for brushing

Fresh herbs for garnish

Directions

In a large bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.

Add flour, salt, and olive oil. Mix and knead for about 7–10 minutes until smooth. Cover and let it rise for about 1 hour until doubled in size.

Preheat oven to 220°C (425°F).

Place a baking stone or tray inside to preheat.

In a bowl, mix mozzarella, feta, tomatoes, olives, onion, bell pepper, spinach, herbs, and a pinch of salt and pepper.

Divide dough into two balls. Roll each into a circle (about 20 cm / 8 inches).

Place the filling on one half of each circle. If using marinara, add a spoonful over the filling.

Fold the dough over and press edges tightly to seal. Crimp with a fork.

Carefully place calzones on the hot baking tray. Brush tops lightly with olive oil.

Bake for 15–18 minutes, until golden and crisp.

Garnish with fresh herbs and a drizzle of olive oil. Serve hot with extra marinara or tzatziki on the side.

Tip: These freeze beautifully. Just reheat in the oven for 10–15 minutes at 180°C (350°F).