Pepperoni Calzone

This pepperoni calzone recipe transforms simple pizza ingredients into a handheld feast that delivers all the flavors of your favorite pizzeria. The golden-brown exterior gives way to a molten center of cheese, sauce, and pepperoni that will satisfy even the most dedicated pizza lovers.

I first made these calzones during a weekend pizza night tradition with my family. What started as an experiment to use up leftover pizza ingredients quickly became the most requested item on our homemade menu rotation.

Ingredients

• Pizza dough: Choose homemade for best flavor or quality store-bought for convenience. The dough forms the foundation of your calzone.
• Shredded mozzarella cheese: Use low-moisture whole milk mozzarella for optimal melting and flavor without excess moisture.
• Ricotta cheese: Creates a creamy base that balances the stringy mozzarella. Full-fat delivers the best texture and richness.
• Parmesan cheese: Adds a sharp umami note that elevates the entire filling. Freshly grated provides superior flavor.
• Pepperoni: Look for thicker-cut pepperoni that stands up to baking without becoming overly crisp.
• Pizza sauce: A good quality sauce brings acidity and herbs to cut through the richness of the cheeses.
• Garlic powder: Infuses the filling with aromatic garlic flavor without the moisture of fresh garlic.
• Italian seasoning: This herb blend contains oregano, basil, and thyme for authentic Italian flavor.
• Kosher salt: Enhances all flavors and is particularly important in the dough and cheese mixture.
• Black pepper: Adds subtle heat and complexity to the filling.
• Olive oil: Helps achieve a beautiful golden crust when brushed on the exterior.
• Egg: Creates a glossy, golden finish when brushed on the dough before baking.
• All-purpose flour: Prevents dough from sticking during rolling and shaping.

Step-by-Step Instructions

Prepare the Dough:

Allow the pizza dough to rest at room temperature for exactly 20 minutes. Cold dough will fight back when stretched, while properly tempered dough remains pliable. If using homemade dough, this rest period allows the gluten to relax after kneading.

Preheat the Oven:

Set your oven to 450°F and place a baking sheet inside during preheating. This critical step creates an initially hot surface that helps the bottom of your calzone crisp immediately, preventing a soggy bottom.

Divide and Roll Out Dough:

On a lightly floured work surface, divide your dough into two equal portions using a bench scraper or knife. Roll each portion into an 8-inch circle about 1/4-inch thick. Work from the center outward, applying even pressure to maintain uniform thickness throughout.

Assemble the Filling:

In a medium bowl, thoroughly combine the ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until well integrated. Spread 2-3 tablespoons of pizza sauce on one half of each dough circle, maintaining a clean 1-inch border. This border is essential for proper sealing. Layer 3-4 tablespoons of the cheese mixture over the sauce, then arrange 10-12 pepperoni slices on top of each calzone, slightly overlapping.

Seal the Calzones:

Carefully fold the bare half of the dough over the filling to create a half-moon shape. Press the edges firmly together with your fingertips, then crimp with the tines of a fork, pressing firmly to create a hermetic seal. A proper seal prevents filling from leaking during baking.

Apply Egg Wash and Vent:

Transfer the sealed calzones to a parchment-lined baking sheet. Brush the tops generously with beaten egg, ensuring complete coverage for a golden finish. Cut two 1/2-inch slits on top of each calzone using a sharp knife. These vents are crucial for allowing steam to escape during baking, preventing the calzone from bursting at the seams.

Bake:

Place the calzones in the preheated oven directly on the hot baking sheet. Bake for 12-15 minutes, rotating halfway through for even browning. The calzones are done when the exterior is uniformly golden brown and sounds hollow when tapped gently.

Cool and Serve:

Remove from the oven and allow the calzones to rest for 3-5 minutes. This brief cooling period allows the molten filling to set slightly, making them easier to handle and preventing mouth burns. Serve with additional warmed pizza sauce on the side for dipping.

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The combination of three cheeses is what makes this calzone exceptional. I discovered that adding ricotta creates a creamy, luxurious interior that elevates these beyond typical pizzeria versions. My teenage son now requests these for his birthday dinner every year instead of going out for pizza.

Make-Ahead Options

These calzones are perfect for meal prep enthusiasts. You can prepare them completely through the assembly stage, then freeze them unbaked on a baking sheet until solid. Once frozen, wrap each calzone individually in plastic wrap and aluminum foil and store in the freezer for up to three months. When ready to enjoy, brush with egg wash and bake directly from frozen, adding about 7-10 minutes to the baking time.

Customization Ideas

While the classic pepperoni version is a crowd-pleaser, this calzone recipe serves as a perfect canvas for creativity. Try replacing pepperoni with cooked Italian sausage, sautéed mushrooms, or spinach and feta for a vegetarian option. Add roasted red peppers, caramelized onions, or even pineapple and ham for a Hawaiian twist. The key is to avoid overfilling, which can lead to tears in the dough and filling leakage during baking.

Serving Suggestions

These hearty calzones pair beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For a complete Italian feast, serve alongside a cup of minestrone soup or roasted vegetables tossed with garlic and herbs. A light antipasto platter with marinated vegetables, olives, and thin slices of prosciutto makes an elegant starter when serving these calzones as the main course for guests.

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Easy to customize and perfect for sharing, this calzone recipe will become your go-to pizza night favorite.

Frequently Asked Questions

→ What is the best dough for calzones?

Pizza dough works best for calzones. You can use store-bought or homemade dough, depending on your preference and time availability.

→ Can I use different fillings?

Absolutely! Swap out pepperoni for veggies, sausage, or even leftover chicken. Be sure to adjust the seasoning to complement the new ingredients.

→ How do I prevent the calzones from leaking?

Ensure you seal the edges tightly by pressing them firmly, then crimp with a fork. Brush with egg wash and vent the tops with small slits to release steam.

→ What dipping sauce pairs well with calzones?

Marinara or pizza sauce is a classic choice, but you can also experiment with garlic butter, ranch, or pesto for variety.

→ How long do calzones stay fresh?

Calzones are best eaten fresh, but they can be refrigerated for up to 3 days. Reheat in the oven for the best results.