Description
Delicious homemade Pepperoni and Cheese Calzones featuring a crispy golden crust filled with gooey mozzarella, spicy pepperoni, creamy ricotta, and flavorful Italian seasonings. Perfect for a satisfying meal served with marinara sauce for dipping.
Ingredients
Scale
Calzone Dough
- 1 lb pizza dough (store-bought or homemade)
Filling
- 1 cup marinara sauce (plus extra for dipping)
- 2 cups shredded mozzarella cheese
- 1 cup pepperoni slices
- 1/2 cup ricotta cheese (optional, for creaminess)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
Topping
- 1 tbsp olive oil (for brushing)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Dough: On a lightly floured surface, divide the pizza dough into 4 equal portions. Roll each portion into a 6-8 inch circle, preparing for filling.
- Add Filling: Spread 2-3 tablespoons of marinara sauce on half of each dough circle, leaving a 1-inch border free. Layer 1/2 cup shredded mozzarella, 1/4 cup pepperoni slices, and a dollop of ricotta cheese if using. Sprinkle Italian seasoning and garlic powder evenly over the filling.
- Seal Calzones: Fold the dough over the filling to form a half-moon shape. Press the edges firmly using a fork to seal tightly, preventing leaks during baking.
- Prepare for Baking: Place the calzones on the prepared baking sheet. Brush the tops with olive oil to encourage browning and sprinkle grated Parmesan cheese if desired.
- Bake: Bake in the preheated oven for 15-20 minutes or until the calzones turn golden brown and crispy. Remove and serve warm with extra marinara sauce for dipping.
Notes
- For a crispier crust, you can bake the calzones on a pizza stone if available.
- If you prefer a spicier calzone, add crushed red pepper flakes to the filling.
- Ricotta cheese is optional but adds a creamy texture to the filling.
- Store leftover calzones in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.
