How to Make a Delicious Pepperoni Calzone (Print version)

A golden pepperoni calzone stuffed with ricotta, mozzarella, parmesan, and pepperoni, baked hot and served with warm marinara.

# Ingredients:

For the calzones

01 - 1 lb (450 g) pizza dough, divided into 2 pieces, room temperature
02 - 1 tablespoon all-purpose flour, for rolling
03 - 1 teaspoon cornmeal or semolina, for the pan

For the filling

04 - 1 cup (245 g) whole milk ricotta cheese
05 - 1 cup (115 g) shredded low-moisture mozzarella cheese
06 - 1/3 cup (30 g) grated parmesan cheese
07 - 3 oz (85 g) sliced pepperoni
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon crushed red pepper flakes, optional
11 - 1/4 teaspoon kosher salt
12 - 1/4 teaspoon black pepper

For finishing

13 - 1 large egg, beaten with 1 teaspoon water
14 - 1 tablespoon olive oil, optional for brushing after baking
15 - 1 tablespoon chopped fresh basil or parsley
16 - 1 cup (240 ml) warm marinara sauce, for dipping

# Instructions:

01 - Place a rack in the lower third of the oven and heat to 475°F. Line a baking sheet with parchment and sprinkle with cornmeal or semolina.
02 - In a bowl, stir ricotta, parmesan, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper until combined.
03 - On a lightly floured surface, roll each dough piece into a 9- to 10-inch round. Keep the dough thin but not torn.
04 - Spread half of the ricotta mixture on one side of each round, leaving a 1-inch border. Top with mozzarella and pepperoni.
05 - Fold the empty side of dough over the filling. Press out extra air, crimp the edge tightly, and cut 2 or 3 small vents on top of each calzone.
06 - Brush the tops with egg wash. Bake for 16-20 minutes, until the crust is deep golden and firm. Brush lightly with olive oil if desired.
07 - Let the calzones rest for 5 minutes. Sprinkle with basil or parsley, then slice and serve with warm marinara sauce.

# Good to know:

01 - Let the dough come to room temperature before rolling so it stretches without snapping back.
02 - Serve with marinara on the side for the crispest crust.
03 - Leftovers keep refrigerated for up to 3 days.

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