Greek Calzone with Lamb, Feta & Olives
This great Greek calzone is a nice way to level up your pizza dough. Calzones are just as tasty but less complicated to cook.
Equipment
Large rimmed baking sheet
Rolling Pin
10-inch non-stick skillet
Instant-read thermometer
Pastry brush
parchment paper
Ingredients
½ pound ground lamb - minced lamb, about 225g
1 medium red onion - thinly sliced, about 150g
4 oz feta cheese - crumbled, about 113g
3 small Roma tomatoes - about 200g, sliced ¼-inch thick and patted dry
8 oz Mozzarella cheese - low-moisture ; shredded, about 225g
1 cup Kalamata olives - pitted ; halved and patted dry, about 150g- 1 pound pizza dough - store-bought ; thawed if frozen, about 450g
1 tablespoon olive oil - for drizzling and brushing
½ teaspoon dried oregano
½ teaspoon garlic powder
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
For the cucumber sauce (optional)
¾ cup sour cream - 180g
½ medium cucumber - peeled, seeded, and finely grated
1 tablespoon lemon juice - fresh
Instructions
- Preheat the oven to 400°F / 200°C (205°C fan-forced). Line a large baking sheet with parchment paper. Thaw the pizza dough according to package directions. On a lightly floured surface, roll the dough out into an oval approximately 14 inches (35cm) long and ¼-inch (6mm) thick.1 pound pizza dough
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the ground lamb, breaking it into small pieces, and cook for 6–8 minutes until browned and the internal temperature reaches 160°F / 71°C. Season with oregano, garlic powder, salt, and pepper. Drain off excess fat and let cool slightly.1/2 pound ground lamb, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1 pinch salt
- Spread the cooked lamb over one half of the dough, leaving a 1-inch (2.5cm) border. Layer the sliced onion, patted-dry tomato slices, crumbled feta, shredded mozzarella, and halved olives on top. Keep the filling no more than ¾ inch (2cm) deep. Fold the empty half of the dough over the filling. Press the edges together firmly, then crimp with a fork to seal. Cut 3 small slits in the top to vent steam.1/2 pound ground lamb, 1 medium red onion, 4 oz feta cheese, 3 small Roma tomatoes, 8 oz Mozzarella cheese, 1 cup Kalamata olives
- Transfer the calzone to the prepared baking sheet. Brush the top with olive oil and sprinkle lightly with dried oregano and a pinch of flaky salt. Bake at 400°F / 200°C for 22–28 minutes, until the crust is deep golden brown and sounds hollow when tapped. Let rest for 5 minutes before slicing.1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1 pinch salt
- Slice the calzone into 5 equal pieces and serve with homemade cucumber sauce on the side for dipping.
- For the cucumber sauce: combine ¾ cup (180g) sour cream, ½ medium cucumber (peeled, seeded, and finely grated — squeeze out excess liquid), and 1 tablespoon fresh lemon juice. Season with a pinch of salt. Stir well and refrigerate until ready to serve.3/4 cup sour cream, 1/2 medium cucumber, 1 tablespoon lemon juice
Notes
Storage: Wrap tightly in foil and refrigerate for up to 3 days. Reheat slices on a baking sheet at 375°F / 190°C for 10 minutes to keep the crust crisp — avoid the microwave.
Freezer-friendly: Cool completely, wrap individual slices in plastic wrap then foil, and freeze for up to 2 months. Reheat from frozen at 375°F / 190°C for 20–25 minutes (foil on for the first 15, then off to crisp).
Make-ahead: Assemble the unbaked calzone, wrap well, and freeze before baking. Add 10–15 minutes to the bake time and check that the lamb filling reaches 160°F / 71°C internally.
Pro tip: Press sliced Roma tomatoes and drained olives between paper towels for 5 minutes before assembling to prevent a soggy bottom crust. Brown and fully cook the ground lamb in a skillet before assembling — raw meat inside a thick dough pocket won't cook reliably in the oven alone.
Substitutions: Ground beef or ground turkey can replace lamb — season with extra oregano and cumin to compensate. Greek yogurt can replace sour cream in the cucumber sauce for a tangier, lighter dip. Sun-dried tomatoes can replace fresh Romas for more concentrated flavour without the moisture.
Serving suggestion: Pair with a simple Greek salad or lemon-roasted potato wedges for a complete meal.
Nutrition
Serving: 1servingCalories: 822kcalCarbohydrates: 75gProtein: 31gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 103mgSodium: 1736mgPotassium: 396mgFiber: 4gSugar: 7gVitamin A: 1037IUVitamin C: 9mgCalcium: 500mgIron: 21mg
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