This Bean and Cheese Burrito Calzone is the perfect mashup of comfort and convenience—bringing together the creamy, hearty flavors of refried beans with the gooey melt of cheese inside golden pizza dough.
Packed with plant-based protein, fiber, and wholesome carbs, it’s both satisfying and nourishing.
Low in saturated fat yet full of flavor, this recipe is quick, weeknight-friendly, and meal-prep approved for the whole family.
Bean & Cheese Burrito Calzone
Equipment
- 1 Oven
- 1 Pizza Pan or Stone
- 1 large mixing bowl
- 1 Pastry brush
Ingredients
- 1 pound pizza dough
- 16 ounces refried beans 1 can
- 4.5 ounces chopped green chilies 1 can
- 10 ounces diced tomatoes with mild peppers 1 can, e.g., Rotel mild
- 1 ½ cups shredded mozzarella and cheddar cheese blend
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon garlic salt
- 10 ounces green enchilada sauce 1 can
Instructions
- Preheat and Prepare the Oven: Begin by setting your oven to 350°F (175°C). Allow it to preheat fully while you get the dough and filling ready. Preparing the oven early ensures an even baking environment and prevents undercooking. While waiting, lightly grease or line a pizza pan or baking stone to prevent sticking and to give the calzone a crisp bottom.
- Shape the Pizza Dough Base: On a lightly floured surface, place your 1 pound of pizza dough and gently stretch or roll it into a 12-inch round. Aim for even thickness across the dough so it bakes uniformly without thin spots tearing or thick patches remaining doughy. Transfer the shaped dough onto your prepared pan or stone.
- Mix the Flavorful Bean Filling: In a large mixing bowl, combine the refried beans (16 ounces), chopped green chilies (4.5 ounces), and diced tomatoes with peppers (10 ounces). Stir well until everything is evenly blended into a creamy yet slightly chunky mixture. This filling provides the calzone with protein, fiber, and a mildly spicy kick.
- Layer the Filling on the Dough: Spoon half of the bean mixture onto one half of the dough circle, leaving about a 1-inch border around the edge. This empty border is essential—it allows room for sealing later and prevents the filling from oozing out during baking. Spread the filling evenly so every bite will have the same rich flavor.
- Add a Generous Cheese Layer: Sprinkle 1 ½ cups of shredded mozzarella and cheddar cheese blend over the bean filling. The cheese not only melts into gooey perfection but also helps bind the filling, keeping it from spilling out when sliced. Be sure to distribute the cheese all the way to the edges of the filling layer.
- Fold and Seal the Calzone: Carefully lift the uncovered half of the dough and fold it over the filling, aligning the edges with the opposite side to form a half-moon shape. Press down firmly along the edges, then pinch or crimp with your fingers to seal tightly. A strong seal keeps the filling intact while baking and ensures a classic calzone look.
- Brush with Oil and Seasoning: Using a pastry brush, lightly coat the top of the folded dough with 2 tablespoons of olive oil. This helps the crust bake to a golden color and adds a subtle richness. Next, sprinkle ¼ teaspoon garlic salt across the surface for extra flavor and aroma.
- Bake to Golden Perfection: Place the prepared calzone in the preheated oven and bake for 20–25 minutes, or until the crust turns golden brown and feels firm to the touch. If you prefer a deeper golden finish, you can switch the oven to broil mode for 1–2 minutes at the end. Watch closely during this stage, as broiling works quickly and can cause burning if unattended.
- Cool Before Slicing: Remove the calzone from the oven and let it rest for 10 minutes before cutting. Cooling allows the filling to set slightly, preventing hot cheese and beans from spilling out when sliced. Use a sharp knife or pizza cutter to cut into individual portions.
- Serve with Enchilada Sauce: Warm the 10-ounce can of green enchilada sauce separately and serve it as a dipping sauce or drizzle it directly over the sliced calzone. The tangy, mildly spicy sauce perfectly complements the cheesy bean filling, making every bite flavorful and complete.
Notes
- A fun and easy twist on classic burritos and calzones, perfect for weeknight dinners or casual gatherings.
- Combines creamy refried beans, melty cheese, and mild spices inside golden, crisp pizza dough for a satisfying bite.
- Packed with plant-based protein and fiber, making it both filling and nourishing.
- Contains good fats from olive oil and cheese, with relatively low saturated fat compared to heavier comfort foods.
- Quick to assemble and bake, making it ideal for busy evenings or meal prep.
- Versatile: can be served as a main course, appetizer, or snack.
- Freezes well and reheats easily without losing texture or flavor, perfect for batch cooking.
- Customizable: add veggies, spices, or different cheese blends to suit personal tastes.
Chef’s Secrets for Perfect Results
The key to a great calzone lies in balance and technique.
First, don’t overfill the dough—too much filling can cause leaks while baking.
Leave a one-inch border for sealing, and always pinch the edges firmly to lock in the cheesy bean mixture.
If your dough feels sticky or hard to handle, dust your work surface and hands lightly with flour.
For extra crispness, bake your calzone on a preheated pizza stone, which mimics the effect of a professional oven.
Finally, brushing the top with olive oil before baking not only adds shine but also enhances the golden-brown crust.
Serving Suggestions for Every Occasion
This calzone is versatile enough to serve as a main course or a party appetizer.
For dinner, pair it with a fresh green salad tossed with lime vinaigrette or roasted vegetables for a balanced plate.
If serving as an appetizer, slice it into smaller wedges and offer enchilada sauce, salsa, or guacamole on the side for dipping.
For a heartier meal, add a side of Mexican rice or a warm corn and black bean salad.
A chilled glass of sparkling water with lime or a light lager makes the perfect refreshing drink pairing.
Storage Tips for Longer Freshness
Calzones store and reheat beautifully, making them a great choice for meal prep.
To store leftovers, allow the calzone to cool completely before transferring slices into airtight containers.
They’ll keep well in the refrigerator for up to 3–4 days. For longer storage, wrap individual portions in foil or freezer-safe bags and freeze for up to 2 months.
To reheat, bake frozen calzone slices at 350°F until warmed through—this helps restore crispness better than microwaving.
If you prefer the microwave, reheat gently at 50% power to avoid making the crust tough.
Frequently Asked Questions
1. Can I use homemade pizza dough?
Absolutely! Homemade dough works wonderfully and gives you control over flavor and texture.
Just be sure it’s rolled thin and even, so the calzone bakes through without becoming dense.
2. Can I make this calzone vegetarian?
This recipe is already vegetarian since it uses beans and cheese as the filling.
For a vegan option, simply use plant-based cheese and confirm your enchilada sauce is dairy-free.
3. How can I make it spicier?
To turn up the heat, use hot diced tomatoes with peppers instead of mild, add jalapeños to the filling, or sprinkle in chili flakes.
Adjust to your spice tolerance for the perfect kick.
4. What’s the best way to seal the edges?
Pressing firmly with your fingers works well, but for extra security, you can crimp the edges with a fork.
If the dough is too dry, brush a little water along the edges before sealing.
5. Can I prepare the calzone in advance?
Yes! Assemble the calzone earlier in the day, cover it tightly with plastic wrap, and refrigerate.
When ready to bake, remove from the fridge, brush with oil, and bake as directed. Just add 3–5 extra minutes to the baking time since it will be starting cold.
