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Homemade Pepperoni Calzones Recipe

Homemade Pepperoni Calzones Recipe

Four golden homemade calzones filled with ricotta, mozzarella, Parmesan, Italian seasoning, and pepperoni. Serve them hot with warm marinara sauce for dipping.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Homemade Dough
  • 3 1/2 cups (420 g) All-purpose or bread flour
  • 1 cup plus 2 tablespoons (270 ml) Warm water, approximately 105–110°F
  • 2 1/4 teaspoons (1 packet/7 g) Instant or active dry yeast
  • 1 tablespoon Olive oil
  • 1 teaspoon Granulated sugar
  • 1 1/2 teaspoons Fine salt
Filling
  • 1 cup (about 225 g) Whole-milk ricotta
  • 1 1/2 cups (about 170 g) Shredded low-moisture mozzarella
  • 1/4 cup (25–30 g) Grated Parmesan
  • 6 ounces (170 g) Sliced pepperoni, quartered or chopped
  • 1 large Large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
Serving
  • 1 cup Marinara or pizza sauce
Finishing
  • 1 large egg plus 1 tablespoon water Large egg beaten with water
  • 1 tablespoon Grated Parmesan, optional
  • 1 tablespoon Fresh parsley or basil, chopped, optional

Method
 

Step-by-Step
  1. Stir warm water, yeast, and sugar together. If using active dry yeast, let the mixture stand for 5–10 minutes, then add flour, olive oil, and salt. Mix into a dough and knead for 6–8 minutes until smooth.
  2. Place the dough in a lightly oiled bowl, cover it, and let it rise until doubled, generally 60–90 minutes.
  3. Heat the oven to 450°F (230°C), placing a baking sheet or pizza stone inside as it heats. Line the baking sheet with parchment if desired.
  4. Mix ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper. Fold in the pepperoni without overworking the mixture.
  5. Divide the dough into four equal pieces and roll each piece into a circle approximately 8 inches wide.
  6. Place one-quarter of the filling on one half of each dough circle, leaving a 3/4-inch border. Fold each circle over the filling, press out excess air, and seal and crimp the edges firmly with a fork.
  7. Cut one or two small vents in the top of each calzone. Brush with egg wash and sprinkle with the optional Parmesan.
  8. Bake for 15–20 minutes, until puffed and deeply golden brown. Let the calzones stand for 5–10 minutes before cutting, then serve with warm marinara sauce.

Notes

Drain ricotta if it appears watery and use low-moisture mozzarella to help prevent sogginess. For prepared dough, substitute 1 pound (450 g) refrigerated or store-bought pizza dough and let it sit at room temperature for 30–60 minutes before rolling.