Pepperoni Calzone
This pepperoni calzone recipe wraps a soft three-cheese filling and whole pepperoni slices in a golden fork-crimped crust to make a hearty calzone that's great with a tomato sauce dip.
Servings: 4 calzones
Calories: 801kcal
Ingredients
- 1 pound pizza dough homemade or store-bought
- 1 cup ricotta cheese
- 1 ½ cups mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ½ cups pepperoni sliced
For Egg Wash
- 1 egg beaten
For Dipping
- ½ cup pizza sauce
Instructions
- Preheat the oven to 425°F and use parchment paper to line a baking sheet.
- Divide the pizza dough into 4 equal portions, then roll each one into a 7 or 8-inch circle.
- In a bowl, mix the ricotta, parmesan, mozzarella, garlic powder, black pepper and Italian seasoning until well combined.
- Spread the cheese mixture over half of each dough circle, leaving a small border around the edge.
- Divide the pepperoni slices on top of each one.
- Fold the dough over the filling to form a half-moon shape, then crimp the edges tightly using a fork to seal.
- Place the calzones on your prepared baking sheet, brush the tops with egg wash, and cut a little slit in each so steam can escape.
- Bake for 12–15 minutes or until golden brown. Let the calzones cool slightly then serve with warmed pizza sauce on the side for dipping.
Notes
- Seal the full edge: Press firmly with a fork and check for gaps before moving the calzones.
- Cool before cutting: Give the hot cheese a brief rest so it doesn’t run straight out of the crust.
- Use parchment: Escaped cheese sticks firmly to a bare baking sheet.
Nutrition
Serving: 1 calzone | Calories: 801kcal | Carbohydrates: 60g | Protein: 40g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 2166mg | Potassium: 343mg | Fiber: 2g | Sugar: 9g | Vitamin A: 859IU | Vitamin C: 2mg | Vitamin D: 1µg | Calcium: 516mg | Iron: 5mg