A Greek calzone is a folded pizza dough pocket stuffed with ground lamb, feta, mozzarella, red onion, Roma tomatoes, and Greek olives — then baked until the crust is golden and the cheeses have melted together. It comes together in just over an hour using store-bought dough, which makes it a realistic weeknight option rather than a weekend project. The filling is bold enough that you don’t need much else on the table.
Before you start
The one thing that will make or break this calzone is moisture control. Roma tomatoes and olives both carry a lot of liquid, and if you skip this step, the bottom of your calzone will be soggy before it finishes baking. Slice the tomatoes, lay them on a paper towel, and press another towel on top for five minutes — same with the olives if they came packed in brine. The second thing worth knowing: don’t overfill. It’s tempting to pile everything on, but a thick filling prevents the dough from sealing properly and the center won’t cook through evenly. Keep the filling layer no more than about three-quarters of an inch deep on your half of the dough, and leave a clear inch-wide border around the edge so you can press and crimp a solid seal before it goes in the oven.
Make-ahead notes
The fully baked calzone keeps well in the fridge for up to three days — wrap it tightly in foil or store slices in an airtight container. To reheat, put slices directly on the oven rack or a baking sheet at 375°F for about 10 minutes; this keeps the crust from going rubbery, which is exactly what a microwave will do to it. For freezing, let the calzone cool completely, then wrap individual slices in plastic wrap followed by foil. They’ll keep for up to two months. Reheat from frozen at 375°F for 20–25 minutes, still in the foil for the first 15 minutes, then unwrapped for the last stretch to crisp the crust back up. You can also assemble the unbaked calzone, wrap it well, and freeze it before baking — just add 10–15 minutes to the bake time and check that the internal temperature of the lamb filling reaches 160°F (71°C).
Troubleshooting
- The bottom is pale and doughy: Your oven rack is too high. Move it to the lowest position and bake directly on a preheated baking sheet or pizza stone — the direct bottom heat is what browns the underside properly.
- The seam burst open during baking: The crimp wasn’t tight enough, or the filling was too wet. Next time, press the edges firmly with a fork all the way around, and make sure the dough border is free of any filling or oil before sealing.
- The lamb filling tastes bland: Ground lamb needs salt before it goes in — season it directly, not just the vegetables around it. If you’re using canned or jarred olives that were rinsed, you’ve lost a lot of the seasoning they would have contributed.
- The cheese is leaking out the sides: Skip the garnish drizzle of olive oil on the seam — not worth the extra dish — and apply it only to the top surface. Oil on the seam softens the dough and breaks the seal.
- The crust is done but the center is still cold: The calzone was too thick or the dough wasn’t stretched thin enough. Aim for dough about a quarter-inch thick before adding the filling, and use an instant-read thermometer to confirm the lamb has hit 160°F (71°C) at the center before pulling it out.
Great Greek Calzone
Ingredients
½ pound ground lamb (minced lamb)
2 medium red onion - sliced
1 package feta cheese
3 small Roma tomatoes
1 package Mozzarella cheese- 1 cup olives - Greek
- 1 medium pizza dough
Instructions
- You get frozen pizza dough and let it thaw. After the dough is thawed, you stretch it out and roll it into a flat piece of dough.
- Once the dough is all set up, you put the toppings on half of the dough. After all the toppings are sitting on the dough, you take the other half of the dough and fold it over to make the calzone.
- Once the calzone has been cooking for about 10 or 15 minutes, you can add spices and a little drizzle of olive oil on the top for taste. Cook for about 30 minutes or until done.
- Once the calzone is done, dip in cucumber sauce for the authentic Greek feel.
- A simple way to make cucumber sauce is with sour cream, cucumbers, and lemon.
Nutrition
Frequently asked questions
Can I use ground beef instead of ground lamb?
Yes — ground beef works fine here and still needs to reach 160°F (71°C) internal temperature. The flavor will be milder and less earthy than lamb, so it’s worth adding a pinch of dried oregano or cumin to the beef before filling to keep some of that savory depth.
Do I need to cook the ground lamb before putting it in the calzone?
Yes, cook the ground lamb fully before assembling — it needs to hit 160°F (71°C), and relying on oven time alone with raw meat inside a thick dough pocket is unreliable. Brown it in a skillet first, drain off the excess fat, and let it cool slightly before spreading it on the dough so it doesn’t make the crust soggy.
What’s the best way to tell when the calzone is done?
The crust should be deep golden brown and sound hollow when you tap the bottom — but the most reliable check is an instant-read thermometer pushed into the center of the filling, which should read at least 160°F (71°C). Don’t rely on the crust color alone, especially if your oven runs hot.
Can I use fresh pizza dough from the grocery store instead of frozen?
Absolutely — fresh refrigerated dough from the store works just as well and skips the thawing step entirely. Let it sit at room temperature for about 20 minutes before stretching so it relaxes and doesn’t spring back when you try to roll it out.
More mince recipes to try
- Mediterranean Lamb Feta Pie
- Savory Lebanese Lamb Pastries
- Gourmet Lamb Sausage Rolls
- Savory Beef Carrot Turnovers
