My easy Blackstone Stromboli and Calzone recipe gets dinner on the table quickly and offers something everyone will enjoy. Make the dough from scratch or use store-bought for a speedy, fully customizable meal cooked right on the gas griddle.
Blackstone Stromboli & Calzone Recipe
I’m not a big planner when it comes to dinner—most nights we decide what to eat when people get hungry. That means simple, fast meals win out. Frozen pizza and convenience foods are easy and everyone loves them sometimes, and that’s fine.
Keeping a few basic ingredients on hand gives me options that are quick to assemble, customizable, and much better when cooked fresh at home. These stromboli and calzone recipes aren’t health food, but they are crowd-pleasers. Add a salad and fruit on the side, and you’ve got a complete meal with minimal fuss.
I prefer meals I’ve made myself—the flavor of fresh, hot bread and melted cheese is hard to beat, especially when cooked on the Blackstone griddle.
Recipe Shopping List
Pre-made Pizza Dough OR the following ingredients:
- Flour
- Olive oil
- Yeast
- Salt
- Water
Pre-made Pizza Sauce OR the following ingredients:
- Olive oil
- Garlic
- Crushed tomatoes
- Garlic powder
- Onion powder
- Salt & pepper
- Crushed red pepper flakes
- Basil
- Oregano
- Parsley
- Sugar (a pinch)
Pizza toppings (ideas):
- Shredded cheese
- Pepperoni
- Ham
- Cooked ground beef
- Onion
- Bell peppers
- Mushrooms
- Olives
How to Make Stromboli on the Blackstone
Stromboli on the Blackstone uses the same fundamentals as other flatbreads: brown the outside, create some separation so the heat circulates, then cover to finish cooking through. This gives the effect of a baked interior while using the griddle’s direct heat.
- Roll out the dough into a rectangle for stromboli.
- Spoon a thin layer of sauce over the dough, leaving a clean edge to seal.
- Scatter toppings and cheese across the dough.
- Roll the dough up jelly-roll style and seal the edges by pinching and dampening the seam if needed.
- Heat and oil the Blackstone and place the stromboli seam-side down on the griddle.
- Cover and cook for several minutes until lightly browned, then flip and brown the other sides, covering after each flip.
- When all sides are browned, transfer the stromboli to a wire rack, cover, and allow it to finish cooking until the internal temperature reaches about 200°F and the bread is cooked through.
- Slice and serve with extra sauce for dipping.
Have a cocktail with dinner for a relaxed meal!
How to Make a Calzone
A calzone is made the same way as stromboli but instead of rolling, you create a sealed pocket. Think of it as a folded pizza or a large filled dumpling.
- Roll the dough into a large circle.
- Place a modest amount of sauce, cheese, and toppings on one half of the circle.
- Fold the dough over the filling and seal the edges thoroughly.
- Place seam-side down on a well-oiled, preheated Blackstone.
- Cook until browned, flip, and brown the other side.
- Transfer to a wire rack, cover, and let finish cooking until the interior is fully set and the internal temperature is about 200°F.
- Serve hot with extra sauce for dipping.
Pre-made Dough vs. Homemade Dough
If your grocery store sells pre-made pizza dough, grab it. It saves a lot of time and works great for stromboli, calzones, garlic breadsticks, or meatball subs. Homemade dough is rewarding and can be tailored to your tastes, but store-bought dough gets dinner on the table faster on busy nights.
Recipe Tips
This is a simple method, but a few practical tips will make the process smoother and the result better:
- Prep ahead: Have toppings sliced, sauces measured, and tools ready before you start cooking.
- Flour the surface: Prevent sticky dough by dusting your counter with flour when rolling.
- Use a bench scraper: It helps move dough and tidy the workspace quickly.
- Don’t over-sauce: Too much sauce inside can make the dough soggy. Reserve extra sauce on the side for dipping.
- Seal edges well: Dampening and pressing edges helps keep fillings contained during cooking.
- Finish covered on a rack: After browning, placing the stromboli or calzone on a rack and covering it lets the inside finish cooking without burning the exterior—perfect for hands-off finishing.
Serve This With
Stromboli and calzones are often complete meals on their own, but a fresh salad is an easy way to add vegetables. A Greek salad with a tangy vinaigrette pairs especially well. For a pizza party, offer a variety such as three-meat pizza or a taco-style pizza so guests can mix and match.
Yield: 4 servings
Blackstone Stromboli or Calzone
Easy Blackstone stromboli or calzone that can be ready in about 30 minutes if you use pre-made dough. Fill them with an endless variety of kid-approved toppings.
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Ingredients
- 1 ball pizza dough (store-bought or homemade)
- 1 batch pizza sauce
- 2 tablespoons oil for the griddle
Pizza toppings (suggestions)
- Pepperoni
- Ham
- Pineapple
- Cooked ground beef
- Onion
- Mushroom
- Green peppers
- Black olives
Instructions
- Preheat your Blackstone to medium-low heat.
- Roll dough to a rectangle for stromboli or circles for calzones.
- Spread a thin layer of sauce, leaving edges clear to seal.
- Add cheese and toppings. Roll for stromboli or fold for a calzone. Moisten and seal the edges.
- Oil the griddle so the whole item will sit on the oiled area.
- Use parchment as a sling to place the stromboli or calzone on the griddle, seam-side down for stromboli. Cover and cook until lightly browned, then flip.
- Continue covering and flipping until all sides are browned.
- Transfer to a wire rack, cover, and let finish cooking until the internal temperature reaches ~200°F or the dough is fully cooked inside.
- Slice and serve with extra sauce for dipping.
Nutrition (estimate per serving)
Yield: 6 servings — Serving size: 1
Calories: 146 • Total Fat: 9g • Saturated Fat: 2g • Cholesterol: 31mg • Sodium: 246mg • Carbohydrates: 5g • Fiber: 1g • Sugar: 3g • Protein: 11g
Nutrition data is an estimate.