Pepperoni Cheese Stuffed Calzone (Print View)
Crisp calzones filled with pepperoni, melty cheese, and savory tomato sauce inside a golden crust.
# What You'll Need:
→ Dough and Flour
01 -
450 g pizza dough, homemade or store-bought
02 -
All-purpose flour, for dusting
→ Filling
03 -
120 g shredded mozzarella cheese
04 -
125 g ricotta cheese
05 -
25 g grated Parmesan cheese
06 -
20 to 25 slices pepperoni
07 -
120 ml pizza sauce or marinara sauce
08 -
1 teaspoon garlic powder
09 -
1 teaspoon Italian seasoning
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon ground black pepper
→ Finishing
12 -
1 tablespoon olive oil
13 -
1 large egg, beaten
# Directions:
01 -
Set pizza dough at room temperature for 20 minutes to relax gluten and ease shaping.
02 -
Preheat oven to 232°C. Place a baking sheet inside to heat.
03 -
On a floured surface, divide dough into two equal pieces. Roll each into an 20 cm circle.
04 -
In a mixing bowl, blend ricotta, mozzarella, Parmesan, garlic powder, Italian seasoning, kosher salt, and black pepper until uniform.
05 -
Spread pizza sauce over one half of each dough circle, leaving a 2.5 cm border. Evenly distribute cheese mixture, then arrange pepperoni slices on top.
06 -
Fold dough over to form a half-moon. Firmly press and crimp edges with a fork to seal.
07 -
Transfer calzones onto parchment-lined baking sheet. Brush tops with beaten egg. Cut two small slits on each to vent steam.
08 -
Bake in preheated oven for 12–15 minutes until golden brown and crust is fully cooked.
09 -
Remove calzones and let stand a few minutes before serving. Serve with additional pizza sauce if desired.
# Notes:
01 -
Bringing dough to room temperature improves elasticity and prevents tearing during shaping.