Description
These homemade pizza pockets, also known as calzones, offer two delicious filling variations: a classic pepperoni with mozzarella and black olives, and a broccoli with sharp cheddar and mozzarella cheese option. Baked to perfection with a golden, crispy crust, these handheld calzones make for a satisfying meal or snack, perfect for family dinners or gatherings.
Ingredients
Scale
For Classic Pepperoni Calzones
- 1 refrigerated classic pizza crust
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 2 oz pepperoni slices
- 4 oz can sliced black olives, drained
For Broccoli & Cheddar Calzones
- 1 refrigerated classic pizza crust
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 1/2 cups finely chopped broccoli (about 12 oz frozen bag, thawed)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and position the racks in the middle. Grease two baking trays or line them with parchment paper to prevent sticking.
- Prepare the Dough: On a lightly floured surface, divide the pizza dough into two equal halves. Roll each half into a circle about 6-8 inches in diameter. Transfer these dough circles onto the prepared baking trays.
- Assemble Classic Pepperoni Calzones: Spread pizza sauce evenly on one half of each dough circle. Then top with shredded mozzarella cheese, pepperoni slices, and drained black olives.
- Seal Classic Calzones: Fold the dough over the filling to form a pocket shape. Press the edges firmly together using your fingers or a fork to seal completely. Cut small slits on top of each calzone to allow steam to escape during baking.
- Assemble Broccoli & Cheddar Calzones: Brush the surface of each dough circle with olive oil and sprinkle with Italian seasoning. In a bowl, mix the finely chopped broccoli with sharp cheddar and mozzarella cheeses.
- Fill and Seal Broccoli Calzones: Spoon the broccoli and cheese mixture onto one half of each dough circle. Fold the dough over the filling and seal the edges firmly. Cut small slits on top for steam release.
- Bake the Calzones: Place both baking trays in the preheated oven. Bake for 25-30 minutes, swapping the trays halfway through for even cooking, until the crusts are golden brown and crispy.
Notes
- Ensure the dough is rolled evenly for uniform cooking.
- Thaw and drain the broccoli thoroughly to avoid soggy pockets.
- Cut small slits in the calzone tops to prevent bursting.
- You can substitute pepperoni with other meats or vegetables if desired.
- Serving with a side of marinara or ranch dipping sauce enhances flavor.
