If your biscuit dough is sticking to your work surface, try lightly dusting it with flour. This should make the biscuit dough easier to work with. I find that the Pillsbury brand has a good amount of fat so that it’s not too sticky, but if you’re working with another brand of biscuit dough you might find it easier to use a bit of flour.

Make a big batch and freeze them for later! I like to make a double batch of this recipe on a Sunday afternoon and eat half for dinner and freeze the rest for those really busy nights when I don’t feel like cooking. I put the uncooked calzones on a parchment-lined baking sheet and pop them in the freezer for an hour. Then transfer them to a freezer-safe plastic bag or container and freeze for up to 2 months.

When you’re ready to bake the calzones from frozen, brush them with egg wash and pop them into a preheated 400-degree oven! You’ll need to increase the bake time (so start with about 25 minutes and go from there) in order to heat them through all the way. If they start to get too brown on the top, but are not warm in the middle, toss a piece of tin foil over the top of them to prevent further browning.

You can use a pound of my quick pizza dough recipe or store-bought dough in place of the biscuit dough! Calzones are traditionally made with pizza dough; I just like the ease of using biscuit dough because it’s already separated into uniform circles and is super easy to roll out. But you can divide the pizza dough into 8 equal size balls and then roll them out into circles. Then follow the directions in the recipe card below.