The Great Greek Calzone is a delicious fusion of Mediterranean flavors and classic Italian comfort food, born from a love of hearty, home-cooked meals and cultural culinary traditions. This particular recipe holds a special place in my kitchen because it’s not just food—it’s a bit of family history wrapped in golden crust. Passed down from my mother, this dish captures the essence of Greek cuisine while celebrating the universal appeal of the humble calzone.
The idea for the Great Greek Calzone came about as a creative way to use leftover pizza dough and a handful of Mediterranean staples I always had stocked in my kitchen—feta cheese, olives, tomatoes, and lamb. This combination of ingredients not only makes the calzone burst with rich, tangy, and savory notes, but also transforms it into a complete and satisfying meal. Inspired by Greek street food and the Italian traditional calzone, I wanted to create a version that could combine the best of both worlds while still being easy enough for a home cook to prepare.
Ground lamb is the heart of this recipe, lending a distinctly rich and earthy flavor that pairs beautifully with the creamy, briny feta cheese. Red onions and Roma tomatoes add bright, fresh notes that balance the meatiness of the dish, and they become wonderfully soft and sweet as they bake. Greek olives, with their bold bite, punctuate each mouthful with complexity, while a generous layer of mozzarella cheese ties the whole filling together with gooey goodness.
One of the things I love most about this calzone is its versatility. It’s excellent fresh out of the oven when the crust is golden and the cheese is bubbling, but it also reheats wonderfully—making it a perfect make-ahead lunch or dinner. I often freeze individual slices so I can enjoy a quick, homemade Greek meal even on the busiest nights. Paired with a fresh salad and an extra serving of vegetables, it makes for a balanced and satisfying dish that feels indulgent and healthful all at once.
To bring the Greek experience full circle, I always serve it with a homemade cucumber sauce—a simplified version of tzatziki made from sour cream, diced cucumbers, and a touch of lemon juice. The cooling sauce complements the warm spices in the calzone, creating a dynamic interplay of flavors that transports me right to the bustling food markets of Athens.
In terms of preparation, the calzone is surprisingly simple. Using store-bought pizza dough saves time without sacrificing taste, and the folding technique ensures that all the flavors meld together perfectly as they bake. Whether you’re hosting friends, feeding family, or meal-prepping for the week, this recipe offers a comforting, flavorful, and deeply satisfying option that’s sure to become a favorite.
More than just a snack or main course, the Great Greek Calzone is a tribute to the joy of cooking with love, the richness of cross-cultural flavors, and the power of food to connect generations.
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.
