Is there a menu item more portable than pizza? Sure — it's sister dish, the calzone. This pizza dough creation can be found at several places around the District, whether at late night pizzerias or sit-down restaurants. Here are some options.
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Where to Find a Calzone in D.C.

Sorriso
Sorriso has two calzoni on the menu right now, one with spinach and zucchini and another with prosciutto and mushrooms. A reader writes to the tipline, "They have a special gas and wood fired oven made especially for them."
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Il Canale
Il Canale's Ripienone is described on the menu as a calzone stuffed with bufala, smoked mozzarella, sweet salami, tomato sauce and ricotta. It earned a thumbs up from one Eater reader, who wrote to the tipline to recommend it.
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Pete's New Haven Style Apizza
Not technically a calzone, Pete's Sorbillo’s Original was recommended by multiple readers. Described as the restaurant's "homage to the birthplace of pizza," it's a rectangular shaped pizza turnover filled with milano salami, ricotta and mozzarella.
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2 Amys
2 Amys was another reader recommendation, even if what they serve isn't quite a calzone. They have an entire section of the menu devoted to stuffed pizza (ripieno), with fillings like ricotta, grana and prosciutto.
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Bronx Pizza
Bronx Pizza has three types of calzones on the menu, not to mention a sausage roll and a chicken roll.
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Open City
Customers can create their own calzones at this diner, or choose from these two pre-made options: The Babe with Italian sausage, ham, pepperoni and mozzarella, or the Mean Green with Spinach, artichokes, mozzarella and ricotta cheese.
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Fuel Pizza
There are five types of calzones on Fuel's DC menu, ranging from bacon, spinach and tomato to five cheese.
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Wings To Go
This late night haunt has one and two-item calzones, plus a meat lover's and a veggie stromboli.
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The Italian Store
There are three types of calzones on the Italian store's menu, including the Classico (ham, mozzarella, and ricotta ) the Nino’s (spinach, mozzarella, and ricotta) and the Calabrese (pepperoni, mozzarella, pizza sauce).
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Flippin' Pizza
Customers of this chain, with a handful of local locations, can make their own calzone or try the mozzarella and ricotta one.
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Pizza Movers & Calzones
It's right in the name. This Georgetown eatery has a whopping ten calzones on its menu, some with untraditional flavors like buffalo chicken.
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Rialto DC
Rialto's new lunch menu includes a pizza fritta. It's a fried calzone with ricotta cheese, spinach and ground beef.
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Bacio Pizzeria
This neighborhood pizzeria has four types of calzones, including a create-your-own option.
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Pizzeria Da Marco
This Bethesda pizzeria has two types of traditional calzones on the menu, plus mini-versions of the South Jersey favorite, the panzerotti.
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Ella's Wood-Fired Pizza
Ella's has three types of calzones, including one filled with meatballs.
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Manny and Olga's Pizza
Need a late night calzone fix? Try one of eight types of calzones at this local chain, including a lasagna calzone.
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Italian Kitchen on U
This eatery has six types of calzones, from a three cheese to a chicken one.
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Cafe Pizzaiolo
This mini-chain in Virginia has a spinach calzone and a create-your-own.
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Cafe Romeo's
This pizza joint is known for its extra large calzones, available in five varieties.
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Radius Pizza
Diners can find both traditional and dessert calzones at this Mount Pleasant spot.
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Mellow Mushroom Adams Morgan
Customers can create their own calzone at Mellow Mushroom or choose a variety like the chicken and cheese.
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Menomalé Pizza Napoletana
There are three types of calzone on the menu right now at this Brookland pizzeria: one is vegetarian.
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Busboys and Poets
Sure, it's a vegan pepperoni calzone. But that's still a calzone (multiple locations).
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Seventh Hill
Customers finish their meal with a calzone at 7th Hill. It's filled with nutella.
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Filomena Ristorante
Filomena's lunch menu boasts both a classic calzone and a new, whole wheat Mediterranean version.
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Pupatella Neapolitan Pizza
The deep fried calzone at Pupatella is dine-in only, and stuffed with ham, ricotta and fresh mozzarella.
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