Grilled Whole Wheat Calzones

The last time I was grilling pizza, I thought, “hmm. . . I wonder if calzones would work on a grill?”

Yep. They do. They turned out amazing, actually. Like a homemade hot pocket. I was afraid the crust would be too thin, but it held everything in and cooked up nicely.

I used my trusty cast-iron grill pan to make these, and I assume it would be fine on a regular grill, too. I really need to get an outdoor grill so I can test my grill pan recipes on it. Oh yea, I need a backyard first. And a house to go with that. Someday . . .

So, here’s how it went down:

06 - June3
Pretty straightforward. I used my go-to (mostly) wheat pizza crust recipe, but I think any recipe would work. If you don’t want to grill them you can bake them in the oven. Or even freeze them after you put them together and throw them into the oven later in the week. I did that. I realized I was going to have eight of these things, so I froze four. They turn out beautifully whether you grill them or bake them!

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Grilled Whole Wheat Calzones


1 lb of whole wheat pizza dough
1 lb uncooked Italian turkey sausage, remove from its casings
2 small zucchini, grated and squeezed to remove excess moisture
1/2 red bell pepper, diced finely
1 tsp Italian seasoning or 1-2 T minced fresh herbs (basil, oregano, thyme, etc.)
2 cups pizza or marinara sauce (I like this sauce.)
2 cups shredded mozzarella cheese


Crumble sausage into a large skillet over medium-high heat. Cook, stirring and breaking up the sausage, until cooked through. Remove from the pan and set aside. Add a little oil to the pan, if needed, then add grated zucchini and diced bell pepper. Cook until soft, about 3-5 minutes. Add herbs and pizza sauce to skillet and simmer for 4-5 minutes. Add sausage back to the pan and simmer for another 4-5 minutes until much of the liquid has absorbed. The mixture should be fairly chunky (see photo in post). Let filling cool for 15-20 minutes.

Preheat grill to medium-high or oven to 425 degrees F.

Divide dough into 8 balls. On a floured surface, roll each ball out to a 7 or 8-inch circle. The dough should be pretty thin, about 1/8th of an inch. Place a couple of spoonfuls of mixture onto the bottom half of the dough, sprinkle with a bit of cheese, then fold the upper half over the bottom half. Seal the edges by folding the bottom edge over the top and pinching to seal. Transfer to a baking sheet and repeat with the rest of the dough balls.

If grilling, carefully transfer calzones to the hot grill and grill, covered, for about 15 minutes, turning once, until both sides have nice grill marks and the crust is somewhat crisp.

If baking, brush the calzones with a little olive oil and bake for 15-20 minutes or until they are as brown as you like them.

Makes 8 calzones.

Nat's Notes:
1. These freeze wonderfully! After I realized how many this would make (I wasn't sure in the beginning), I decided to freeze half of them for later. After assembling the calzones, place on a baking sheet and freeze them. Once they're frozen solid, you can transfer them to a plastic zip-top bag and store in the freezer. To cook, simply place them on a baking sheet, brush with oil and bake at 425 for about 25-30 minutes. I wouldn't recommend grilling them once they've been frozen.
2. You can use whatever filling you want for these. If you grill them, I'd recommend using pre-cooked filling and nothing that would release a lot of moisture (like raw vegetables) or they may get mushy.

from Perry's Plate

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16 Responses to “Grilled Whole Wheat Calzones”

  1. #
    Joanne — July 21, 2010 @ 12:58 am

    You and me both sister! (With regards to the backyard…and the grill…and the house. Do you think I can find a way to transplant one into the middle of Manhattan?). I love the idea of a grilled calzone…this looks ooey gooey delicious!


  2. #
    Chelsea — July 21, 2010 @ 1:39 am

    These look delicious. I am much more adventurous when it comes to baking than cooking. I need to work on that. You inspire me.


  3. #
    Sare — July 21, 2010 @ 6:44 am

    I have a ton of veggies right now (and it's CSA this week too, right?) This looks awesome. I was wondering how you cover your grill pan, because you said to grill covered. Do you just put a cookie sheet over it or does it have a lid? I still need to get me one of those handy dandy things!


  4. #
    Natalie @ Perrys' Plate — July 21, 2010 @ 6:50 am

    Joanne – Ya… I doubt you'll be getting a backyard anytime soon. :) They have rooftop gardens in New York, don't they? I have no idea. I've never been there. (Except for JFK… not a pleasant place.)

    Chels – You're sweet :) I feel more comfortable with cooking because I can tweak things better as I go along and I don't have to scrap it and start over like things I bake.

    Sare – Depending on how much heat I need, I either use a big piece of foil or like you said, a rimmed cookie sheet turned upside down. It works pretty well.


  5. #
    Lo & Go — July 21, 2010 @ 2:15 pm

    These look so tasty! And of course you snuck in some vegetables too! I totally know what you mean about the grill/backyard/house thing! Some day is right!


  6. #
    Natalie — July 21, 2010 @ 4:20 pm

    we LOVE pizza on the grill, so I cannot wait to try these! Great idea!!!!!!


  7. #
    grace — July 22, 2010 @ 8:33 am

    grilling improves pizza about 139% and i'm sure the same is true of calzones–they look great!
    meanwhile, if i haven't told you already, i'll do it now–i'm so glad you used punctuation properly in your blog name. very few people seem to get those pesky apostrophes correct, and it's a pet peeve of mine! :)


  8. #
    Natalie @ Perrys' Plate — July 22, 2010 @ 2:21 pm

    Grace – Thank you so much! I sometimes wondered if I should just take it out. No one seems to get it right (when I see myself linked on their page). It only bugs me a tiny bit, but I kept that pesky little apostrophe in there because, like you, I'm willing to stand up for correct punctuation! I'm glad you think so, too :)


  9. #
    Natalie @ Perrys' Plate — July 22, 2010 @ 2:24 pm

    OK, I shouldn't say "no one" because there are a few who get it right, which I LOVE.


  10. #
    Darci — July 22, 2010 @ 6:31 pm

    I think you're reading my mind! I was JUST thinking "calzones would be great, but it's too hot to turn on the oven!" Shazam! I'm totally making this over the weekend. YUMMO.


  11. #
    Darci — August 10, 2010 @ 9:55 pm

    Just circling back on this one… I made them this last weekend with your ingredients and the whole wheat dough recipe and it was SO delicious! Absolutely perfect and NO oven. 5 stars. Seriously!


  12. #
    Evan B — August 10, 2010 @ 9:56 pm

    I know I'm about a month late, but these look delicious! I'm trying to figure out what to make for dinner tonight.. this might be it!


  13. #
    Natalie @ Perrys' Plate — August 10, 2010 @ 10:53 pm

    Darci – I'm so glad they turned out well for you! I was crossing my fingers as I made them, hoping the filling would stay in. I'm relieved that yours did, too!

    Evan B – Let me know how they turn out!


  14. #
    Stephanie — July 13, 2011 @ 10:23 pm

    These look seriously yummy! Plus I'm trying to think of some good things to make and put in the freezer so it's easy to cook once the baby gets here. I think this is a must try! Thanks :)


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