Pepperoni Calzone with Pizza Sauce Dip

Reasons You’ll Love This Recipe

• Prepared dough shortcut: I love to use store-bought pizza dough to make calzone because it eliminates the need for mixing, kneading, and rising.
• Short bake time: The assembled calzones need only 12 to 15 minutes in the oven, which gives you just enough time to whip up a salad or side dish to pair.
• Uses a standard baking sheet: There’s no need for a pizza stone, deep pan, or cast-iron skillet with this easy calzone recipe!

If you like the flavors of calzone, don’t miss my Deep-Dish Pepperoni Pizza, which bakes the familiar pepperoni, cheese, and tomato combo in a thick cast-iron crust. Pepperoni and Mozzarella Pull-Apart Monkey Bread is another Italian-inspired idea made with biscuit dough for a shareable appetizer. And this Pepperoni Pizzadilla is an unusual recipe that swaps pizza dough for a crisp tortilla.

What is Calzone?

A calzone is an Italian turnover made by folding pizza dough around cheese, meat or veggies before baking it. It usually has a half-moon shape and may come with tomato sauce for dipping. If you like pizza, you’ll almost definitely love calzone because it’s a very similar dish.

Calzone Pepperoni Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• Pizza dough: Store-bought dough saves prep work. Homemade dough is also good if you already have a batch ready or prefer to make your own.
• Ricotta, mozzarella and Parmesan: Ricotta gives the filling its soft texture. Mozzarella melts and pulls when hot, and grated Parmesan gives a saltier taste.
• Pepperoni: I find that leaving the slices whole gives the filling a chewy cured-meat texture, and I like the contrast of that with the melty cheese.
• Seasonings: Italian seasoning, garlic powder, and black pepper are mixed directly into the cheese.
• Egg: A beaten egg is brushed on the dough to help it brown during the bake.
• Pizza sauce: Warm the sauce separately for dipping. You can use any pizza sauce here, or try my Homemade Marinara Sauce!

Substitutions and Variations

• Cottage cheese version: Replace the ricotta with drained small-curd cottage cheese. It’s important to drain it thoroughly, or the filling may become loose.
• Try provolone: I sometimes use it in place of mozzarella for a different taste.
• Change the pepperoni: Turkey pepperoni or plant-based pepperoni can be used in the same quantity. I found that turkey pepperoni releases less fat and can have a drier texture in the finished calzones.
• Add veggies: Cook mushrooms, bell peppers, or onions first. Cool them and drain off any liquid before using them in the calzone filling.
• Turn up the heat: Use hot pepperoni and/or mix crushed red pepper into the cheese.
• Include sausage: Add cooked crumbled Italian sausage. I recommend draining it well and reducing the pepperoni slightly to avoid overfilling your calzones.

How to Make Pepperoni Calzones (Step-by-Step Directions)

STEP 1: Divide the pizza dough into four equal portions and roll each one into a circle.

STEP 2: Stir the ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder, and black pepper together.

STEP 3: Spread the cheese mixture over half of every dough circle, leaving a clear border. Add a layer of pepperoni.

STEP 4: Fold the uncovered dough over the filling. Press the edges together and crimp the full curved edge with a fork.

STEP 5: Transfer the calzones to the prepared baking sheet. Brush them with beaten egg and cut a small steam slit in every one.

STEP 6: Bake until the crust is golden. Let the filling cool briefly and warm the pizza sauce.

Tips for Making Pepperoni Calzones

• Rest chilled dough: Chilled pizza dough often shrinks as I roll it. If that happens, I leave the dough at room temperature for a few minutes before trying again.
• Check the fold: Never force the dough over a large mound of filling. A calzone that barely closes is usually the one that splits or leaks in the oven, I’ve discovered from experience!
• Wipe the border: I remove any ricotta that touches the uncovered edge, because even a thin smear makes the dough slippery and weakens the fork seal. And you don’t want your pepperoni filling to leak out.
• Brush lightly: I like to apply a thin film of beaten egg and brush away any puddles near the crimp. Any thick patches can brown too quickly.

Common Mistakes to Avoid When Making Pepperoni Calzones

• Adding wet veggies: Raw mushrooms, peppers, and onions are good in a calzone recipe but can release water that softens the crust. Cook and drain them well first.
• Skipping the steam slit: Steam needs an opening, or it can force apart the sealed edge. You only need a small slit in the top.
• Crowding the pan: Calzones placed too close together may brown unevenly along the sides.

How to Store

• Refrigerator: Cool leftovers and transfer them to an airtight container for up to 3 days.
• Freezing: Wrap each calzone separately and freeze for up to 2 months.
• Thawing: Place frozen portions in the refrigerator overnight.
• Reheating: Warm the calzones in a 350°F oven until the internal temperature reaches 165°F.

Serving Suggestions

Serve your calzone pepperoni with one of these Simple Green Salads, Chic-Fil-A Style Coleslaw or Roasted Veggies. My Lemon Dill Pasta Salad would be good for that classic pizza/pasta combo, or you could try this Apple Pomegranate Salad for a contrasting dish.

Pepperoni Calzone Recipe FAQs

Other Recipes to Try

• Pizza Muffins are a simple dish with a cornmeal batter and pizza sauce mixed in.
• My Meat Lover’s Pizza has sausage, bacon, and pepperoni on an air-fried crust.
• How cute are Heart-Shaped Pizzas with pepperoni and bacon-wrapped edges!
• You only need three ingredients to make these super easy Pizza Rolls!
• Try these Hot Pockets with Crescent Rolls with turkey and Swiss cheese too.