How to Make Perfect Calzones on a Blackstone Griddle

If your family loves pizza, these calzones are an easy twist that kids and adults enjoy. The Blackstone’s large cooking surface makes it convenient to cook multiple calzones at once, which is great for weeknights or feeding a crowd.

Serve with a crisp side salad and garlic bread for a complete meal. This recipe uses simple ingredients and is one of our favorite Blackstone recipes for fast, crowd-pleasing dinners.

Why We Love This Recipe

Cooking calzones on the Blackstone produces a crisp, evenly browned crust and keeps the filling hot and melty. It’s flexible — use whatever fillings your family prefers — and the griddle’s capacity makes it ideal for feeding several people quickly.

Ingredients

Scroll to the recipe card below for the full ingredient list and measurements.

Substitutions and Additions

• Toppings – Swap or add fillings like cooked sausage, sautéed vegetables, ham, or ground beef to suit your tastes.
• Egg Wash – Brush each calzone with beaten egg before cooking for a glossy, extra-crisp finish.
• Change the Sauce – Use marinara, pizza sauce, or your favorite spaghetti sauce inside the calzone.
• Make a Stromboli – Roll the dough into a log and bake or cook on the griddle if you prefer a stromboli-style sandwich.

How to Make a Calzone on a Blackstone Griddle

• Step 1 – Divide the pre-made pizza dough into two equal pieces.
• Step 2 – On a lightly floured surface, roll out one piece of dough into a circle on parchment or a baking sheet.

• Step 3 – Spread half the pizza sauce over one side of the dough. Add half the pepperoni and half the shredded mozzarella, keeping toppings on only one half of the circle.
• Step 4 – Fold the dough over the filling to form a half-moon and press the edges together, sealing tightly to prevent leaking.

• Step 5 – Repeat with the remaining dough and ingredients to make two calzones.
• Step 6 – Preheat the Blackstone to low (about 300°F). Spread avocado or olive oil evenly across the griddle surface.
• Step 7 – Sprinkle garlic salt onto the oiled griddle, then place the calzones on the surface.

• Step 8 – Cook carefully, flipping every 30–60 seconds to avoid over-browning. Close the lid between turns to maintain heat.

• Step 9 – Continue flipping and rotating for about 10–12 minutes until the dough is cooked through and golden brown.
• Step 10 – Remove the calzones and let them rest for 10–15 minutes before cutting.
• Step 11 – Slice in half and serve warm.

Expert Tips

• Prep your toppings: Arrange fillings in small bowls so everyone can build their own calzone quickly.
• Work on a floured surface: Keep the dough from sticking while you roll and shape.
• Don’t overfill: Too much sauce or filling can make the calzone soggy or cause leaks. Use a moderate amount and seal edges well.
• Crimp the edges: Pinch or crimp the seam to hold fillings inside during cooking.
• Flip often: Turning frequently prevents burning and helps the calzone brown evenly; total cook time is roughly 10–12 minutes.

What to Serve with Calzone

Calzones work as an appetizer or main course. Complement them with:

• Side salad
• Garlic bread
• Soup

Yes. Calzones are made from the same pizza dough you use for homemade pizzas; a calzone is simply a stuffed, folded pizza.

Both use pizza dough, but the main difference is shape: stromboli is typically rolled into a larger log, while a calzone is folded into a half-moon. Size and filling style can vary.

Refrigerate leftovers in an airtight container for up to five days. Reheat in an air fryer or oven to restore crispness; calzones make a great next-day lunch.

Yes. A Blackstone griddle works well for pizza crust and calzones, providing even heat and a crisp exterior.

Yes. Bake calzones on a pizza stone or baking sheet in a preheated oven until golden and cooked through for an indoor alternative.