Name: Cheese and Pepperoni Calzone Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: Cooking spray, for greasing; 1 3/4 lb. store-bought or homemade pizza dough; All-purpose flour, for dusting surface; 1 cup pizza sauce, divided; 1 cup whole-milk ricotta, divided; 1/2 cup pepperoni, sliced, divided; 1 cup shredded mozzarella cheese, divided; Extra-virgin olive oil, for brushing; Kosher salt, for sprinkling

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Introduction

Calzones are a delicious handheld Italian treat, perfect for a cozy meal or entertaining guests. This recipe guides you through making golden, cheesy calzones filled with pepperoni, ricotta, and mozzarella. With a crispy crust and bubbling filling, they’re sure to impress.

Two golden brown calzones with a slightly crispy texture and coarse salt sprinkled on top sit on a white marbled surface. One calzone remains whole with small slits on its top for ventilation, while the other is cut in half, showing three layers inside: the light orange-red tomato sauce spread unevenly on the bottom, circular slices of reddish pepperoni on top of the sauce, and a creamy white ricotta cheese layer mingling with the sauce. The dough looks soft and thick, with a lightly browned crust around the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1 3/4 lb. store-bought or homemade pizza dough

All-purpose flour, for surface
1 cup pizza sauce, divided

1 cup whole-milk ricotta, divided
1/2 cup pepperoni, divided

1 cup shredded mozzarella, divided
Extra-virgin olive oil, for brushing
Kosher salt

Instructions

Step 1: Place oven racks in the upper and lower thirds and preheat to 400°F. Grease two large baking sheets with cooking spray.
Step 2: Divide the pizza dough into four equal pieces. On a lightly floured surface, roll one piece into an 8-inch circle about 1/4-inch thick.
Step 3: Spoon one-quarter of the pizza sauce into the center of the dough circle. Dot the sauce with one-quarter of the ricotta, then layer on one-quarter of the pepperoni and one-quarter of the mozzarella.

Step 4: Gently fold the dough in half over the filling. Damp the seams with water and pinch them together. Crimp the edges all around to seal. Repeat this process with the remaining dough and fillings.
Step 5: Transfer the calzones to the prepared baking sheets. Brush the tops with olive oil and sprinkle with kosher salt. Using kitchen scissors or a sharp knife, make 2 to 3 small slits on top of each calzone to allow steam to escape.
Step 6: Bake the calzones for about 20 minutes, brushing with oil and rotating the baking sheets from top to bottom halfway through, until the tops are golden brown and the filling is bubbling.

Step 7: Let the calzones cool for 5 minutes before cutting open and serving.

Tips & Variations

For a crispier crust, preheat a pizza stone and bake the calzones directly on it instead of on baking sheets.
Experiment with fillings such as sautéed mushrooms, spinach, or cooked sausage for different flavors.

Brush the tops with garlic-infused olive oil for an extra burst of flavor.

Storage

Store leftover calzones in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for 10-15 minutes to maintain a crispy crust. Avoid microwaving to prevent sogginess.

How to Serve

A golden-brown calzone with a slightly shiny crust is shown on a white marbled surface, sprinkled with coarse salt on top. The whole calzone has three small slits on the upper side for ventilation. One calzone is cut open, revealing layers inside: a bright red tomato sauce layer, a layer of melted white cheese, and slices of red pepperoni, all enveloped by the light, airy bread dough with a slightly crispy texture. The inside layers are thick and rich, bursting slightly out of the open calzone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze calzones before baking?

Yes, assemble the calzones but don’t bake them. Freeze on a parchment-lined tray until solid, then transfer to a freezer bag. Bake from frozen, adding about 10 extra minutes to the baking time.

What can I use instead of ricotta?

If you don’t have ricotta, cottage cheese or cream cheese work well as alternatives, though they may change the texture slightly. Drain excess moisture if using cottage cheese to avoid a soggy filling.