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Cheese and Pepperoni Calzone Recipe

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★★★★★

4.7 from 87 reviews

This classic Calzone recipe features a crispy golden crust filled with rich ricotta, savory pepperoni, mozzarella cheese, and tangy pizza sauce. Perfectly baked to bubbling perfection, these handheld Italian pockets make a delightful meal that is easy to prepare using store-bought or homemade pizza dough.

Ingredients

Scale

For the Calzone

  • 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

Instructions

  1. Preheat and prepare baking sheets: Place oven racks in the upper and lower thirds of the oven and preheat to 400°F (200°C). Grease two large baking sheets thoroughly with cooking spray to prevent sticking.
  2. Roll out dough and assemble filling: Divide the pizza dough into four equal pieces. On a lightly floured surface, roll each piece into an 8-inch circle about 1/4 inch thick. Spoon one-quarter of the pizza sauce into the center of the dough circle, dollop with one-quarter of the ricotta cheese, add one-quarter of the pepperoni slices, and sprinkle one-quarter of the shredded mozzarella over the filling.
  3. Shape the calzones: Gently fold the dough circle in half to cover the filling. Dampen the edges with water, then pinch them together to seal the calzone. Crimp the edges all around to ensure the filling is enclosed. Repeat this process with the remaining dough and fillings. Transfer the shaped calzones to the prepared baking sheets.
  4. Prepare for baking: Brush the tops of each calzone with extra-virgin olive oil and sprinkle lightly with kosher salt. Use kitchen scissors or a sharp knife to make 2 to 3 slits on the top of each calzone to create steam vents, allowing moisture to escape while baking.
  5. Bake the calzones: Place the baking sheets in the oven and bake for about 20 minutes, rotating the sheets top to bottom and brushing with additional olive oil halfway through baking. The calzones are done when their tops turn golden brown and the filling inside is bubbling hot.
  6. Cool and serve: Remove the calzones from the oven and let them cool for 5 minutes before slicing open to enjoy the melty, savory filling.

Notes

  • Use either store-bought or homemade pizza dough based on preference.
  • Make sure to dust the surface lightly with flour to prevent dough from sticking when rolling out.
  • Sealing the edges well is key to preventing filling leakage during baking.
  • Brush olive oil on top to help create a beautiful golden crust and extra flavor.
  • Steam vents are important to avoid soggy calzones and allow internal steam to escape.
  • Allow calzones to cool slightly before cutting for easier handling and to avoid burns from hot filling.

Keywords: calzone, Italian calzone, pizza dough calzone, baked calzones, pepperoni calzone, ricotta calzone, easy Italian recipes

Find it online: https://thefoodrecipe.com/cheese-and-pepperoni-calzone-recipe/