Pepperoni Calzone

Looking for a quick and casual meal that brings all of the flavors of pizza right into your own kitchen?

This crispy and cheesy pepperoni calzone is ready in just 25 minutes - perfect for busy nights or whenever a pizza craving hits!

A golden brown pocket filled with gooey cheese, crispy pepperoni, and flavorful sauce, what more could anyone ask for?

Recipe Video

Why This Recipe Works

This pepperoni calzone recipe works because it's designed for quick, easy preparation and offers plenty of room for customization.

Using canned dough speeds up the process, making it perfect for busy days. Pre-made dough allows you to focus on assembling the filling without worrying about making dough from scratch.

The recipe is highly customizable. You can switch up the cheeses, add vegetables, or include other proteins like sausage, chicken, or ham. Swap out the tomato sauce with pesto or another favorite sauce for a personal twist.

Ingredients

Cheese Filling:

The combination of ricotta, Parmesan, and Italian seasoning in the cheese filling creates a rich, creamy texture in your cheesy pepperoni calzone. You can further customize your cheese filling with provolone for a milder taste or even goat cheese for a tangy twist. 

Dough:

This pepperoni calzone recipe uses premade canned dough for convenience and quick preparation. It’s perfect for busy days when you want to make a delicious calzone without making dough from scratch. However, homemade dough offers a fresher taste and better texture. You can use store-bought pizza dough or make your own at home for a more traditional approach. Simply dissolve 2 ¼ teaspoons of active dry yeast and 1 teaspoon of sugar in 1 ½ cups of warm water. Let it sit for 5-10 minutes until foamy. Stir in 3 ½ cups of flour (all-purpose or a gluten-free mixture), 2 tablespoons of olive oil, and 1 teaspoon of salt, and mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled. Use this dough in place of the canned pizza dough to create your homemade pepperoni calzones. 

Pepperoni:

When making a pepperoni calzone, it is always a good idea to crisp up the pepperoni before adding it to the calzone. This step reduces excess grease, preventing your calzone from getting soggy. Simply place the slices in a skillet over medium heat. Cook for 2-3 minutes on each side until the edges are slightly crispy and some fat has rendered out. For variety, you can use other proteins in your calzone. Sausage, ground beef, or shredded chicken are great alternatives. Sliced ham, prosciutto, or salami also add delicious flavors. For a lighter option, try grilled vegetables or plant-based protein like tofu or tempeh. 

Mozzarella Cheese:

Shredded mozzarella is used in the pepperoni calzone recipe because it melts beautifully, creating a gooey, stretchy texture. However, if you want to switch things up, other cheeses like provolone, fontina, or gouda can be used for a similar melt. For a sharper taste, try using cheddar or asiago.

Tomato Sauce:

The best tomato sauces for a pepperoni calzone are thick, rich, and flavorful. Your favorite brand of marinara, pizza sauce, or tomato basil pasta sauce will all work well. However, if you want to keep your homemade calzone entirely homemade, you can make your own tomato sauce instead. Start by heating 1-2 tablespoons of olive oil in a saucepan over medium heat. Add 2 cloves of minced garlic and sauté for 30 seconds to 1 minute until fragrant. Stir in 15 ounces of crushed tomatoes, 1 teaspoon of oregano, 1 teaspoon of basil, and ½ a teaspoon of sugar. Simmer on low for 15-20 minutes, stirring occasionally, and season with salt and pepper to taste. Allow it to cool fully before you build your pepperoni calzone, as the steam from the hot sauce can cause the crust to get soggy.

Egg Wash:

To make an egg wash for your Italian pepperoni calzone, simply whisk 1 egg with 1 tablespoon of water or milk. This will help to achieve a shiny, golden crust. If you need an alternative, you can use milk or cream for a lighter sheen, olive oil or melted butter for a rich, crispy finish, or a mixture of cornstarch and water for a vegan option that adds shine.

Extras:

While this recipe is for a pepperoni calzone, you can still use this recipe to create your own calzone with your favorite ingredients. Basically anything that you enjoy on a pizza can also be enjoyed in a calzone, however it's important to be aware of how many ingredients you are adding and the moisture content that those ingredients will bring. Mushrooms, for example, have a lot of water that will come out during cooking and potentially create a soggy calzone. Much like the pepperoni, it would help to pre-cook most of that excess water out of the mushrooms before adding them to your calzone.

How to Make a Pepperoni Calzone

Step One: 

Mix the ricotta, parmesan, and Italian seasoning together in a small bowl. Set aside.

Step Two: 

Cut your pizza dough in half on a lightly floured surface and each half in thirds, giving you 6 balls of dough.

Step Three: 

Roll out each ball into flat rounds and build your calzone.

Step Four:

Start by spreading some of the ricotta mixture onto the middle of one of the rounds. Place 3-5 pieces of pepperoni on the cheese spread, top with 1 tablespoon of mozzarella cheese and 1-2 tablespoons of tomato sauce.

Step Five: 

Fold the dough in half and tightly press down the edges of your pepperoni calzone, preventing the filling from leaking.

Step Six: 

Place each calzone on a parchment-lined baking sheet, brush the top with egg wash, and sprinkle more Italian seasoning.

Step Seven: 

Bake for 15 minutes at 425F.

Step Eight: 

Give the calzones a few minutes to rest after baking so the cheese inside sets, making it easier to slice without losing the filling.

Step Nine: 

Serve your baked pepperoni calzone with some extra marinara for dipping, and enjoy!

Tips

• Be mindful not to overfill the calzone. Too much filling can cause your homemade pepperoni calzone to burst open during baking.
• After removing the calzones from the oven, cut small slits on top of your cheesy pepperoni calzone to allow steam to escape, preventing the dough from becoming soggy.

What to Serve With a Pepperoni Calzone

This pepperoni and cheese calzone pairs perfectly with a variety of sides and dips. Serve it with a fresh garden salad or Caesar salad to balance the rich, cheesy filling. Marinara sauce is a classic dip, but garlic butter or ranch adds extra flavor.

Garlic bread or chicken wings also make great accompaniments, enhancing your baked pepperoni calzone with complementary textures and flavors. For a heartier option, consider serving it alongside a pasta dish like spaghetti bolognese or penne rosa.

FAQs

How do I prevent my pepperoni calzone from getting soggy?

Slightly crisping the pepperoni before adding it to your homemade pepperoni calzone removes excess grease, preventing a soggy filling. Additionally, avoid overfilling it with sauce, as this also helps keep your calzone crispy.

What's the best way to store a leftover pepperoni calzone?

To store a leftover pepperoni calzone, let it cool completely, then wrap it tightly in aluminum foil or plastic wrap. Place it in an airtight container and refrigerate for up to 3 days. Additionally, you can freeze a fully assembled, unbaked pepperoni calzone and bake it later.

Can I reheat a leftover pepperoni calzone?

You can reheat any leftover pepperoni calzones in the oven at 350F  for about 10-15 minutes to restore the crispy texture. A frozen calzone can be cooked without thawing first. Bake at 350F for 25-30 minutes.

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