Pepperoni Calzone
Golden, cheesy pepperoni calzones stuffed with ricotta, mozzarella, and parmesan. Ready in about 35 minutes for an easy homemade dinner.
Servings: 4 calzones
Calories: 790kcal
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Mixing Bowl
- pastry brush
- Small knife
Ingredients
- 1 pound pizza dough store-bought or homemade
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ½ cups sliced pepperoni
- 1 whole egg beaten (for egg wash)
- ½ cup pizza sauce for dipping
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Divide the pizza dough into 4 pieces and roll each into a 7 to 8 inch circle.
- Mix the ricotta, mozzarella, parmesan, Italian seasoning, garlic powder, and black pepper in a bowl.
- Spread the cheese mixture and pepperoni over half of each circle, then fold the dough over to seal.
- Brush the tops with beaten egg and cut a small slit in each calzone.
- Bake for 12 to 15 minutes until golden brown, then serve with warm pizza sauce.
Notes
- Rest the dough for 10 minutes before rolling: Cold dough springs back and tears easily, so a short rest makes it much easier to stretch into circles.
- Pat the pepperoni dry first: Removing extra oil keeps the filling from turning greasy and stops the crust from getting soggy.
- Leave space between calzones on the pan: Crowding traps steam and stops the crust from browning evenly on all sides.
Nutrition
Serving: 1Serving | Calories: 790kcal | Carbohydrates: 61g | Protein: 37g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 2169mg | Potassium: 340mg | Fiber: 2g | Sugar: 9g | Vitamin A: 811IU | Vitamin C: 2mg | Calcium: 472mg | Iron: 5mg