Pepperoni Calzone Cheesy Goodness

This pepperoni calzone recipe transforms simple pizza ingredients into a portable, stuffed pizza pocket that's perfect for dinner, game day, or whenever you're craving Italian flavors without the mess of traditional pizza. The golden-brown exterior gives way to a molten filling of three cheeses and savory pepperoni that will satisfy even the pickiest eaters.

I created this recipe when my teenage sons started bringing friends over without warning. These calzones became my secret weapon for feeding hungry teenagers quickly while still serving something homemade and delicious.

Ingredients

• Pizza dough: Provides the foundation for your calzone and can be store-bought for convenience or homemade for extra flavor. The texture should be slightly elastic and easy to stretch.
• Mozzarella cheese: Creates that perfect cheese pull we all love. Use freshly shredded rather than pre-shredded for better melting.
• Ricotta cheese: Adds creaminess and richness to balance the salty pepperoni. Choose whole milk ricotta for the best texture.
• Parmesan cheese: Brings a sharp, nutty flavor that elevates the entire filling. Freshly grated tastes significantly better than the shelf-stable variety.
• Pepperoni slices: Deliver the classic spicy, savory flavor. Look for pepperoni made with minimal additives for the best flavor.
• Pizza sauce: Provides moisture and tangy tomato flavor. A high-quality jarred sauce works perfectly here.
• Garlic powder: Infuses the cheese mixture with aromatic flavor without the moisture of fresh garlic.
• Italian seasoning: Blends multiple herbs for complexity. Make sure yours is fresh and aromatic.
• Egg wash: Creates that beautiful golden shine on the crust. A must for bakery-quality appearance.

Step-by-Step Instructions

Prepare the Dough:

Remove your dough from the refrigerator at least 20 minutes before you plan to make calzones. Cold dough will fight you when you try to roll it out and is more likely to tear. If using homemade dough, ensure it has completed its first rise and is ready for shaping. The dough should feel soft and pliable when ready.

Preheat Your Oven:

Set your oven to 450°F and place a baking sheet inside. Preheating the baking sheet creates immediate heat contact with the bottom of your calzone, ensuring a crispy bottom crust rather than a soggy one. This step takes just a few minutes but makes a significant difference in your final result.

Divide and Roll the Dough:

Sprinkle a clean countertop with a thin layer of flour to prevent sticking. Cut your pound of dough into two equal portions using a bench scraper or sharp knife. Working with one piece at a time, use a rolling pin to create an 8-inch circle. Roll from the center outward, rotating the dough quarter turns as you go to maintain the circular shape. The dough should be about 1/4 inch thick—thin enough to fold easily but thick enough to hold the filling.

Create the Filling Mixture:

In a medium bowl, combine the ricotta, mozzarella, and Parmesan cheeses with the garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly with a spoon until well blended. This ensures even distribution of flavors throughout your calzone. The cheese mixture should be well seasoned but not overpowering.

Assemble Your Calzones:

Spread about 2-3 tablespoons of pizza sauce on half of each dough circle, leaving a one-inch border around the edge. This border is crucial for sealing. Next, distribute half of your cheese mixture over the sauce on each calzone. Arrange 10-12 pepperoni slices on top of the cheese layer. Be careful not to overstuff—excess filling will make sealing difficult and could lead to leakage during baking.

Seal the Edges:

Fold the empty half of the dough over the filled portion to create a half-moon shape. Press the edges together firmly with your fingertips. Then, using the tines of a fork, crimp all along the curved edge to create a decorative seal and ensure nothing escapes during baking. If any filling is peeking out, gently tuck it back inside and reseal.

Prepare for Baking:

Line a baking sheet with parchment paper if you're not using a preheated sheet. Transfer your sealed calzones onto the paper. Brush the tops generously with beaten egg using a pastry brush, covering the entire surface for a glossy golden finish. With a sharp knife or kitchen scissors, cut two small slits in the top of each calzone—these vents allow steam to escape during baking, preventing the calzone from bursting at the seams.

Bake to Perfection:

Place your calzones in the preheated oven on the middle rack. Bake for 12-15 minutes, watching carefully toward the end. You're looking for a deep golden-brown color and a hollow sound when you tap the crust. The internal temperature should reach about 200°F if you have a thermometer to check. The bottom should be crisp and browned as well.

Rest Before Serving:

Allow your calzones to rest for 3-5 minutes after removing them from the oven. The filling inside is extremely hot and will continue cooking slightly from residual heat. This resting period allows the cheese to set just enough so it doesn't completely run out when you cut into it, but still maintains that perfect gooey texture.

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Pepperoni is truly the star of this recipe. I've experimented with countless variations over the years, but the classic combination of high-quality pepperoni with the three-cheese blend always receives the most enthusiastic response from my family. My son actually requested these calzones instead of cake for his last birthday—a testament to how beloved they've become in our household.

Make-Ahead Options

Calzones are perfect for meal prep and can be prepared several ways in advance. To make them a day ahead, complete all steps up through sealing but don't apply the egg wash. Cover the assembled calzones with plastic wrap and refrigerate. When ready to bake, bring them to room temperature for 20 minutes, apply the egg wash, cut vents, and bake as directed. For longer storage, freeze the assembled calzones before baking. Place them on a baking sheet until solid, then wrap individually in plastic wrap and aluminum foil. They'll keep for up to 3 months. Bake directly from frozen, adding about 7-10 minutes to the baking time.

Easy Substitutions

This recipe welcomes modifications based on preference or what you have available. For a vegetarian version, replace pepperoni with sautéed mushrooms, bell peppers, and onions. Ensure vegetables are well-drained to prevent soggy calzones. If ricotta isn't available, cottage cheese blended until smooth makes an acceptable substitute. For a lower-fat option, use part-skim mozzarella and ricotta. Those avoiding cow's milk can use goat cheese instead of ricotta for a tangy alternative. Gluten-free pizza dough works well too, though you may need to handle it more gently when rolling and folding.

Serving Suggestions

Calzones pair beautifully with simple sides that complement without competing. A crisp green salad dressed with vinaigrette provides a refreshing contrast to the rich, cheesy calzone. Consider serving with a small bowl of warm marinara sauce on the side for dipping those crusty edges. During cooler months, a cup of minestrone soup creates a complete Italian-inspired meal. For casual gatherings, arrange sliced calzones on a platter with an antipasto selection of marinated vegetables, olives, and sliced meats. A light sprinkle of fresh basil or oregano over the top adds a pop of color and fresh flavor just before serving.

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Enjoy these calzones warm or cold—they're incredibly versatile and always a crowd-pleaser!

Frequently Asked Questions

→ How do I prevent calzone edges from opening during baking?

To secure the edges, press them firmly and crimp with a fork. Ensure the border is clean and dry before sealing.

→ Can I use store-bought pizza dough for calzones?

Yes, both homemade and store-bought pizza dough work great for calzones. Allow the dough to come to room temperature for easier handling.

→ What can I serve with calzones?

Serve calzones with marinara or pizza sauce for dipping. A side salad or roasted vegetables also pairs well.

→ Can I customize the filling in a calzone?

Absolutely! Add ingredients like mushrooms, cooked sausage, spinach, or different cheeses to suit your taste.

→ How do I know the calzones are fully baked?

The calzones are done when the crust is golden brown and the internal temperature is at least 165°F (74°C).

→ What is the purpose of the egg wash?

The egg wash adds a shiny, golden color to the crust and helps seal the edges of the calzones.