Fish Shaped Calzone

Ingredients

• 1/3 batchpizza dough
• 60 ml (1/4 cup), plus more for dippingpizza sauce
• 55–115 g (2–4 oz; 1/2–1 cup)shredded mozzarella cheese
• 2 tbspsliced black olives
• 60 ml (1/4 cup)sliced pepperoni

Instructions

1. 1

   Preheat the oven

   Heat the oven to 260°C (500°F). Line a baking sheet with baking parchment, or grease it and sprinkle it with cornmeal.

2. 2

   Shape the dough

   Roll the pizza dough into an oval and place it on the prepared baking sheet.

3. 3

   Add the toppings

   Layer the pizza sauce, mozzarella, olives and pepperoni over the dough.

4. 4

   Cut the fringe

   Make angled slits about 2.5 cm (1 inch) apart along both sides of the dough.

5. 5

   Fold the sides

   Starting at the top, fold the strips towards the centre, overlapping them where they meet. Leave the bottom open and put extra cheese on the tail.

6. 6

   Bake until golden

   Bake at 260°C (500°F) for about 10 minutes, until the filling bubbles and the crust is brown.

What is a fish-shaped calzone?

A calzone is a filled, folded pizza dough parcel, with roots in Italian cooking; this fish-shaped version gives the familiar idea a playful American pizza-night spin. The crossed dough strips suggest scales, while the open end and extra cheese make a tail.

Pizza dough forms the base, and sauce, mozzarella, olives and pepperoni provide classic pizza flavours. Its simple shaping makes it a fun choice to prepare and share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 126 calories, 6g protein, 17g carbs, 4g fat.

The dough and pizza sauce provide most of the carbohydrates, while mozzarella and pepperoni contribute fat and protein. Pair a serving with salad or vegetables for a more varied plate.

Choose the dough and toppings

Pizza dough: Use one-third of a batch and roll it evenly into an oval so the sides are long enough to fringe and fold.

Cheese: The recipe gives a range of 55–115 g (2–4 oz). The lower end makes a lighter filling; the higher end gives a cheesier centre and more for the tail.

Toppings: Keep the sauce and fillings spread in a layer that leaves room around the edges for folding. Add olives to taste.

Make the fish shape

Even slits: Cut angled strips about 2.5 cm (1 inch) apart along both sides. Similar-sized strips are easier to cross neatly.

Overlapping folds: Begin at the top and bring each strip towards the middle, overlapping the ends. Keep the bottom open as directed, then add extra cheese to the tail.

Watch the oven closely

High heat: At 260°C (500°F), the crust can brown quickly, so keep an eye on it during the roughly 10-minute bake.

Doneness: Look for a browned crust and bubbling filling. If the crust is coloured but the filling is not bubbling yet, give it a little more time and check again.

Serve it with dipping sauce

Extra pizza sauce is already part of the recipe, so set it out for dipping when the calzone comes from the oven. Let the calzone settle briefly before slicing so the filling is easier to manage.

For a fuller meal, serve it with a crisp green salad or sliced vegetables. These add freshness alongside the rich cheese and pepperoni.

Plan the quick bake

The stated total time is 20 minutes, with about 10 minutes in the oven. Have the toppings ready before shaping so you can fill and fold the dough without delay.

Prepare the baking sheet before placing the oval on it. That way, the shaped calzone is ready to bake without needing to move it again.

Recipe notes & tips

• Prepare the baking sheet before shaping the dough.
• Keep the dough oval broad enough to leave room for the folded strips.
• Cut the side slits at a steady spacing for a more even fish shape.
• Leave the bottom open and put extra cheese on the tail as directed.
• Serve with extra pizza sauce for dipping.

Variations

• Extra olives: Add more sliced black olives to suit your taste.
• Cheesier filling: Use the upper end of the mozzarella range.
• Milder version: Leave out the olives if you prefer a simpler filling.
• Pepperoni-free: Omit the pepperoni for a cheese-focused calzone.
• Dipping sauce: Offer warm pizza sauce alongside the baked calzone.

Common mistakes to avoid

• Uneven oval: Roll the dough into a consistent shape so both sides can be fringed.
• Slits too close: Keep them about 2.5 cm (1 inch) apart to leave workable strips.
• Overfilled centre: Keep the toppings in a manageable layer so the edges can fold over.
• Loose folds: Overlap the strips towards the middle to help cover the filling.
• Overbaking: Check near the 10-minute mark and remove it when the crust is brown and filling bubbles.

How to store

Refrigerate leftover calzone in an airtight container for up to 3 days. Reheat in an oven until hot throughout; the crust may soften in a microwave.

Frequently asked questions