Pepperoni Calzone Recipe

Pepperoni Calzone is a classic hand-held meal that brings together pizza dough, tasty pepperoni slices, and gooey cheese. This dish originated as a close cousin to traditional pizza in Italy, yet it stands out thanks to its sealed shape and portable form.

Fans of hearty Italian fare adore how each bite is bursting with flavor. Once you discover how simple it is to prepare at home, you may never order takeout calzones again. The recipe is easy enough for busy nights and fun enough for weekend gatherings with friends and family.

Why You’ll Love This Recipe

You’ll enjoy this pepperoni calzone recipe because it uses familiar ingredients and doesn’t take much time to assemble. The crust can be made with store-bought dough or a homemade pizza dough if you enjoy from-scratch cooking. Either way, the result is a warm, golden package of melty mozzarella cheese and savory pepperoni. It’s also versatile. You can fill it with mushrooms, onions, or bell peppers if you want to add more flavor.

Another bonus is how children can help shape and fill each calzone, making it a fun family project. These calzones also reheat well, so they’re perfect for a quick lunch. Whether you’re hosting friends or looking for an easy dinner, this recipe will bring a smile to everyone at the table.

Ingredients for Pepperoni Calzone Recipe

Below is a clear list of what you need to create a satisfying pepperoni calzone. Feel free to adjust quantities to match your personal taste:

• Pizza dough (1 pound)
  You can use homemade pizza dough or a store-bought version for convenience. Look for chilled pizza dough in most supermarkets.
• Pepperoni slices (around 20 to 25 slices)
  Classic pepperoni adds a hearty punch. Opt for turkey pepperoni if you want a lighter option.
• Shredded mozzarella cheese (1 cup)
  Choose low-moisture mozzarella for a nice melt. You can also use a part-skim variety.
• Ricotta cheese (½ cup)
  This ingredient creates a creamy filling. If you prefer a drier filling, you can skip it or cut back on the amount.
• Parmesan cheese (¼ cup, grated)
  This boosts the flavor with a sharp bite.
• Pizza sauce or marinara sauce (½ cup)
  A rich sauce helps keep the calzone moist. You can substitute pasta sauce if that’s what you have on hand.
• Garlic powder (1 teaspoon)
  Provides an extra flavor kick.
• Italian seasoning (1 teaspoon)
  Often includes oregano, basil, and thyme. This gives the filling an herby taste.
• Kosher salt (½ teaspoon)
  Heightens the overall taste of the filling. Adjust according to your preference.
• Black pepper (¼ teaspoon)
  Adds a mild heat without overwhelming the recipe.
• Olive oil (1 tablespoon)
  Used for brushing the calzone crust before baking. It helps achieve a golden exterior.
• Egg wash (1 beaten egg)
  This helps the crust brown nicely. You can skip it if you want a lighter finish.
• Extra flour (for dusting)
  You’ll need a small amount to keep the dough from sticking to your work surface.

These items come together to make a gooey, flavor-packed pepperoni calzone that rivals your favorite pizza place. Keep in mind you can add other fillings, such as mushrooms, onions, or even spinach if you enjoy some veggies.

How to Make Pepperoni Calzone Recipe

1. Prepare Your Workspace
   Select a clean, lightly floured surface where you can work with the pizza dough. Gather all your ingredients so you’re not rushing around in the middle of the process.
2. Bring the Dough to Room Temperature
   If you’re using store-bought chilled pizza dough, remove it from the fridge about 20 minutes before you start. This step makes the dough more flexible and easier to stretch. A cold dough ball can be tough to roll out.
3. Divide the Dough
   For a typical pepperoni calzone recipe that yields around four servings, cut the dough into two or four pieces, based on the portion size you want. Some people prefer individual calzones, while others enjoy a larger one to slice and share.
4. Shape the Dough
   Take your rolling pin (or press the dough with your hands) to flatten each dough ball into a circle about 8 inches in diameter if you want individual calzones. For a bigger calzone, shape the dough into a larger round. Aim for an even thickness to get a consistent bake.
5. Assemble the Filling
   In a small bowl, mix the ricotta cheese, shredded mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, kosher salt, and black pepper. Stir until the cheeses and seasonings are well combined. This mixture forms a creamy foundation for your pepperoni slices.
6. Add the Sauce
   Spread a thin layer of pizza sauce or marinara sauce on one half of each dough circle. You can also skip this step if you prefer to serve sauce for dipping at the end. Including it inside keeps the interior nice and moist.
7. Layer the Pepperoni
   Place the pepperoni slices on top of the sauce. Add as many slices as you like. Some folks add 5 or 6 slices per calzone, while others prefer more. You can also layer in other toppings like bell peppers, onions, or mushrooms at this stage if you want variety.
8. Spoon on the Cheese Mixture
   Spread the cheese mixture over the pepperoni slices. Keep the filling on one side of the dough so you can easily fold it closed without spillage. Avoid overstuffing, because it may cause the calzone to burst while it bakes.
9. Fold the Dough
   Lift the empty side of the dough over the filled side to form a semicircle. Press the edges to seal them. You can use a fork to seal or pinch the edges together with your fingers. This step locks in the gooey mixture so it doesn’t leak out in the oven.
10. Apply the Egg Wash (Optional)
    Beat one egg in a small bowl. Use a brush to apply the egg wash to the top of each calzone. This creates a golden finish. If you’re looking for a simpler approach, skip the egg wash and just brush the top with a little olive oil.
11. Preheat Your Oven
    Set your oven to 425°F (220°C) or follow the temperature indicated on your dough package if it lists a specific baking temperature. Preheating is key because it lets the crust set quickly once it hits the hot oven.
12. Place Calzones on a Baking Sheet
    Line a baking sheet with parchment paper or lightly coat it with cooking spray. Then arrange the calzones with a bit of space between them. Using parchment paper or cooking spray reduces the risk of sticking.
13. Bake Until Golden Brown
    Slide the sheet into your preheated oven. Bake the calzones for about 15 to 20 minutes, or until they’re golden brown on the outside. Keep an eye on them so they don’t burn. Oven temperatures can vary, so use visual cues like the color of the crust.
14. Check for Doneness
    If you’re not sure the inside is fully cooked, carefully cut a small slit in the top. The melted cheese should be bubbly, and the dough should have a crisp, yet slightly chewy, texture.
15. Let Them Rest
    Remove your pepperoni calzone from the oven and let it cool on a wire rack or cutting board for a few minutes. This step helps the filling set so it doesn’t ooze out when you slice it.
16. Slice and Serve
    Use a sharp knife or pizza cutter to slice the calzones if they’re large, or simply leave them whole if they’re personal-sized. Serve warm with extra pizza sauce, marinara sauce, or ranch dressing on the side for dipping. The crisp crust and gooey center create a satisfying combination.

Serving and Storage Tips

Serving Suggestions

Pepperoni calzones are best enjoyed hot from the oven. Pair them with a simple side salad or roasted vegetables for a balanced meal. They also make a great appetizer for a party. If you’re feeding a group, slice each calzone into smaller pieces and arrange them on a platter with dipping sauces like extra pizza sauce, marinara sauce, or a garlic-infused olive oil blend.

Storage and Reheating

If you have leftover calzones, let them cool completely before placing them in an airtight container. Store them in the fridge for up to three days. When you’re ready to eat them again, warm them in a 350°F (175°C) oven for about 10 minutes or until heated through. This method keeps the crust crisp and the cheese melty. You can also reheat in a microwave, but the crust may become softer.

For longer storage, wrap each calzone in plastic wrap and place in a freezer-safe bag. They can remain frozen for up to two months. Thaw them overnight in the fridge, then pop them in the oven to refresh. This makes them handy for quick weeknight meals or a grab-and-go lunch.

Freezing and Food Safety (USDA): This guide provides comprehensive information on best practices for freezing food, ensuring safety, and maintaining quality.

Helpful Notes

• Dough Choice
  If you want an even faster approach, you can try no-knead dough or premade chilled pizza dough. A fresh dough ball from a local bakery or grocery store can also work well.
• Avoid Overfilling
  Less is more when it comes to stuffing your calzone. Too much filling can lead to breakage and a messy oven. Keep your layers even for the best result.
• Cheese Variations
  Mozzarella cheese is popular for its great melting properties, but feel free to experiment with provolone or a blend of Italian cheeses. Ricotta cheese adds a creamy texture that balances the pepperoni.
• Add Veggies
  Many people enjoy mushrooms, bell peppers, onions, or spinach inside their calzone. Sauté these veggies beforehand to remove excess moisture.
• Season to Taste
  Adjust the salt, pepper, and Italian seasoning levels based on your preferences. You can even sprinkle a little basil or oregano on top of the calzone before baking for extra aroma.
• Mini Calzones
  For a fun appetizer, cut the dough into smaller circles and create bite-sized calzones. Serve them with dipping sauce at a gathering.
• Cutting Technique
  If you’re making a large calzone, use a pizza cutter to slice it into wedges or strips. This method looks neat and helps guests serve themselves easily.
• Calzone vs. Stromboli
  The main difference is that a calzone is folded into a half-moon shape, while stromboli is rolled into a log. Both are tasty, so choose the style you like best.
• Experiment with Sauces
  If you prefer a smoother taste, use pizza sauce. For a chunky texture, try a homemade tomato sauce with crushed tomatoes. Some folks like a garlic butter sauce for dipping as well.
• Planning Ahead
  You can assemble calzones a few hours in advance and keep them on a baking sheet in the fridge. Brush with egg wash right before baking for a fresh crust.
• Handling Leftover Ingredients
  Extra pepperoni can go into omelets or sandwiches. Leftover sauce works well as a dip for breadsticks. If you have cheese left, save it for your next pizza night.

Additional Tips and Variations

• Make It Healthier
  If you want a lighter take, consider using whole wheat pizza dough or a reduced-fat cheese blend. Turkey pepperoni also lowers fat content. For a veggie version, skip the pepperoni and load up on sautéed mushrooms, onions, and spinach.
• Dough Handling
  If your dough springs back a lot when you roll it, let it rest for a few minutes. This pause allows the gluten to relax, making the dough easier to stretch.
• Cheese Stuffed Crust
  For a fun twist, place a line of string cheese around the edge of the dough circle before folding it. Then fold over, sealing the cheese in the crust. It turns each bite into a cheesy surprise.
• Spicy Kick
  Add red pepper flakes or a drizzle of hot sauce inside your calzone if you like heat. Another option is to add chopped jalapeños or banana peppers.
• Herb-Infused Oil
  Mix olive oil with minced garlic and a pinch of dried basil or oregano. Brush this oil on the top of the calzone before baking. It adds a fragrant layer.
• Serving as a Main or Appetizer
  A single pepperoni calzone can be a meal, especially if paired with a tossed salad or a cup of soup. If you slice the calzone into strips, it can serve as a fun appetizer at parties.
• Presentation Ideas
  For an eye-catching look, sprinkle a bit of grated Parmesan on top before baking. This creates a slightly crisp layer that has a salty, rich taste. If you plan to serve guests, garnish the plate with fresh basil leaves or a small bowl of warm pizza sauce.
• Marinara vs. Pizza Sauce
  Both work well. Marinara sauce has a thinner consistency and a classic tomato taste. Pizza sauce can be thicker and may have a strong flavor. Try both to see which you prefer.
• No Pizza Dough?
  You can even use refrigerated biscuit dough in a pinch, though it creates a different texture. Some folks enjoy that softer, fluffier bite. Keep an eye on the baking time, as biscuit dough may cook faster.
• Family Fun Night
  Calzones are great for a family-friendly activity. Lay out different topping options, and let each person make their own version. This turns dinnertime into a creative session where everyone gets the flavors they love.
• Plan for Leftovers
  If you anticipate having leftover calzones, you can freeze them before baking. Assemble them fully, seal the edges, then wrap tightly in plastic wrap. When you’re ready to bake, thaw them in the fridge or add a few more minutes to the baking time. This approach saves time on hectic days.
• Calzone vs. Pizza Pockets
  Calzones are sometimes compared to pizza pockets. The principle is similar, but a pepperoni calzone usually has a thicker crust. Pizza pockets often rely on a thin, processed shell. Homemade calzones taste fresher and let you control exactly what goes inside.
• Meal Prep Advantage
  Busy schedules make meal prep helpful for many people. Calzones can be part of a weekly rotation. Prepare a batch on the weekend, bake some now, and freeze the rest. You’ll have a ready meal that only needs warming up.
• Taste and Texture
  The sealed dough keeps the filling moist, and the heat within the calzone melts the cheese into a gooey layer. Meanwhile, the outer crust develops a crisp exterior. This balance of textures is one reason pepperoni calzones remain popular.
• When to Use Fresh vs. Dried Herbs
  If you have fresh basil or oregano, add them on top of the sauce or mix them into the cheese blend. Dried herbs are great for consistent flavor, but fresh herbs add a bright note that stands out.
• Keep It Simple
  While this dish can be personalized in countless ways, there’s charm in making a basic pepperoni calzone and letting its classic flavors shine. Sometimes, less is more.

Give It a Try

Pepperoni calzone offers a warm, savory experience that pleases almost anyone who loves pizza. It has the same flavors, but with a sealed crust that keeps every bite extra moist and cheesy. The steps are simple, and the ingredients are easy to find. Once you make it at home, you’ll see how rewarding it feels to serve a piping-hot calzone right out of your own oven. The best part is that you can tweak the filling to include your favorite toppings, making every calzone your own.

If you’ve been searching for a go-to meal that fits busy nights but still feels special, this recipe deserves a spot in your collection. Feel free to add your own spin, share your success stories, and invite friends to taste a homemade pepperoni calzone. Be sure to leave a comment or review, and let others know how your calzones turned out. A simple dish like this can transform any mealtime into a cozy, satisfying event.

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Pepperoni Calzone Recipe

Rebecca Blumer

Pepperoni Calzone is a delicious, handheld meal made with pizza dough, gooey mozzarella cheese, and savory pepperoni slices. It's an easy recipe for home chefs and a great alternative to traditional pizza.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Dish

Cuisine Italian

Servings 4 Calzones

Calories 450 kcal

Equipment

• Baking Sheet
• Rolling Pin
• Brush (for egg wash or olive oil)

Ingredients

  

Pizza Dough

• 1 lb pizza dough store-bought or homemade

Filling

• 20-25 slices pepperoni regular or turkey pepperoni
• 1 cup shredded mozzarella cheese low-moisture for better melting
• 1/2 cup ricotta cheese optional, for creamier filling
• 1/4 cup grated Parmesan cheese adds extra flavor
• 1/2 cup pizza sauce or marinara sauce for inside or dipping

Seasonings

• 1 tsp garlic powder for added flavor
• 1 tsp Italian seasoning oregano, basil, thyme blend
• 1/2 tsp kosher salt adjust to taste
• 1/4 tsp black pepper for mild heat

Crust Coating

• 1 tbsp olive oil for brushing crust
• 1 egg wash (1 beaten egg) optional, for golden crust
• extra flour for dusting work surface

Instructions

 

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
• If using store-bought pizza dough, let it come to room temperature for 20 minutes to make it easier to work with.
• Lightly flour a clean surface and roll out the pizza dough into a large circle. If making individual calzones, divide the dough into 2 or 4 pieces and roll each into an 8-inch circle.
• In a bowl, mix ricotta cheese, shredded mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
• Spread a thin layer of pizza sauce on half of each dough circle (optional).
• Layer the pepperoni slices on top of the sauce, then spoon the cheese mixture over the pepperoni.
• Fold the dough over the filling to form a half-moon shape. Press the edges together firmly and crimp with a fork or pinch with fingers to seal.
• Brush the top with olive oil or egg wash for a golden crust.
• Bake for 15-20 minutes, or until golden brown and crisp.
• Let cool for a few minutes before slicing. Serve warm with extra pizza sauce for dipping.

Notes

Feel free to customize your calzone with mushrooms, onions, bell peppers, or extra cheese. Be careful not to overfill, as this can cause the calzone to burst while baking.

Nutrition Information (Per Serving)

• Calories: 450
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 900mg
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 3g
• Protein: 20g

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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