Cowboy Calzones

Calzones are the perfect meal on the go. They are a great way to use leftovers too.Cowboy Calzones are quick and easy and great for leftovers!

Cowboys may like calzone because they are quick and easy to eat on the run but so do us civilian folk , especially busy civilian folk!!

A calzone is like a pizza pocket or turnover.  In Italian it actually means “stocking” or “trouser”.  Not really sure how it resembles a stocking or trouser but oh well!

The great thing about calzone is they can be eaten out of hand or with a knife and fork.  They freeze well so they are perfect for a quick snack or lunch for someone.

The recipe made more than our reduced size family could eat so after baking and cooling I wrapped them individually and tossed them in the freezer.  When you are ready for a quick snack, lunch or dinner just zap them in the microwave!


I used Pioneer Women’s pizza recipe which is a good one.  I makes enough dough for two pizzas or a batch of calzone and a pizza or two batches of calzone!  I used half for the calzone and then saved the other half in the refrigerator (can be refrigerated for up to 3 days) for pizza.

The inside is filled with a mixture of hamburger, tomato and  three kinds of cheese – yum.  You could get creative with your filling even using leftover chicken, pepperoni or vegetables.  Whatever you like to eat on pizza!

We’ve already made these twice at our house and I’m sure we’ll be making them again, next time I will experiment with the fillings a little bit!

Cowboy Calzones

Please excuse my poor photos.  It was late, dark and we were really hungry and in a hurry!!

Cowboy Calzone:Ree & Leigh{Anne}
Recipe type: Main Dish
Pizza Crust
  • 1 tsp or ½ packet active dry yeast
  • 1½ C warm water
  • 4 C all-purpose flour
  • 1 tsp kosher salt
  • ⅓ C extra virgin olive oil, plus more for drizzling
Cowboy Calzone
  • ½ lb. hot breakfast sausage (I used mild)
  • 1 lb. ground beef
  • ½ onion, finely diced
  • 1 - 8 oz. can tomatoes and chilies (Rotel brand)
  • 8 oz. whole milk ricotta cheese
  • ½ C grated mozzarella cheese
  • ½ C grated Monterey Jack cheese
  • 1 egg, beaten
  • salt and black pepper
  • 1 recipe pizza crust (1/2 of above recipe)
  • olive oil for brushing
Pizza Crust
  1. Yield: 2 pizza crusts
  2. In a mixing bowl, pour the yeast over 1½ cups of warm water, stirring gently
  3. In a separate bowl, combine the flour and salt
  4. Using an electric mixer on low speed, drizzle in the olive oil until just incorporated
  5. Add the yeast mixture to the flour mixture, mixing until the dough forms a ball. (You can also do this by hand.)
  6. Drizzle a little olive oil into a clean bowl
  7. Toss the ball of dough in the bowl and turn over to coat in oil
  8. Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
  9. Divide the dough in half, then using your hands, stretch the dough to the desired shape, pressing it into an oiled pan with your fingers
  10. The thinner the better
  11. The surface of the dough should be lumpy from finger marks
  12. The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months
Cowboy Calzone
  1. Preheat oven to 450 degrees
  2. In a large skillet combine the sausage and hambuger with the onion
  3. Brown and drain off extra grease
  4. Pour in the tomatoes and chilies
  5. Stir to combine, and cook for 2 minutes
  6. Remove from the heat and allow to cool slightly
  7. In a bowl combine the three cheeses and the egg
  8. Add a dash of salt and pepper
  9. Add the cooled meat mixture to the cheese mixture and stir to gently combine
  10. Divide the pizza dough into 8 equal size balls
  11. With a rolling pin on a floured surface, roll each ball into a 6 inch circle
  12. Place one eighth of the meat/cheese mixture in the middle of each circle
  13. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside
  14. Press a fork along the edge to seal closed then transfer the calzone to a greased baking sheet Repeat with the remaining dough and filling
  15. Brush the top of calzone with olive oil
  16. Bak for 12-15 minutes until golden brown

Cowboy Calzones

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    These look good! We had pizza last night too, but as usual, I cleaned out my fridge for the toppings (usually Fridays are pizza nights with leftovers topping the pie). I’d like to try calzones sometime, but I don’t know if I’d like the higher crust-to-fillings ratio. Nevertheless, these look mighty fine!

  2. says

    Leigh Anne, I have been wanting to make her calzones for a while. Good to hear you liked them. They look yummy. I have just been afraid to do calzones because I was worried about them turning out doughy, but I think I will give these a shot.

  3. Wendy says

    Every recipe this week has looked amazing–I hope I can get on my feet and get cooking soon! I want the key lime bars, the raspberry brownies, the lemon cheesecake bars and the cowboy calzones–oh my!

  4. Mary Kathryn says

    I love anything that can be frozen or refrigerated for later use!!! I tend to struggle finding recipes that will do that and also be good too (not a big casserole fan here). Thanks for sharing.

  5. Catherine says

    Leigh Anne,

    These look delicious! This is definitely somthing that my picky bunch would eat – although not the ricotta cheese, but I could work around that!!

    I am really glad you are making recipes from Ree’s cookbook. I haven’t bought it yet, and I was really trying to decide if I should, or if all the recipes were already on her website. I already have more cookbooks than I do shelf space, so I really need to pare it down. I was thinking of just printing out recipes and putting them in the binder that I keep your recipes in . . .however, it seems that there are recipes in the book that aren’t on her site – so maybe I will be purging my cookbook collection while I am snowed (and iced) in this weekend!


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