Pepperoni Cheese Stuffed Calzone

This cheesy pepperoni calzone is a comfort food standby that will transform your pizza night with just a little extra effort. Stuffed with gooey cheese and spicy pepperoni, then wrapped in a golden homemade or store bought crust, this handheld treat is your shortcut to the charm of an Italian pizzeria at home.

When my kids were younger, calzones became our Friday night tradition. The filling combination is endlessly adaptable but pepperoni and cheese is the one flavor everyone agrees on every time.

Ingredients

• Pizza dough: Look for a high hydration dough for best results many grocery stores sell fresh dough near the deli section fresh dough gives that bakery style chew
• Shredded mozzarella cheese: Choose whole milk for extra meltiness and flavor
• Ricotta cheese: Creamy and mild it creates that classic calzone interior texture opt for a whole milk variety if possible
• Grated Parmesan cheese: Nutty and salty Parmesan balances the richness of the other cheeses use a block and grate it yourself for best flavor
• Pepperoni slices: Spicy and savory pepperoni brings the pizzeria vibe seek out thicker cut or high quality deli pepperoni if you can
• Pizza sauce or marinara: Look for a sauce with rich tomato flavor and minimal sugar you can make your own or use a favorite jarred brand
• Garlic powder: This simple spice guarantees flavor in every bite
• Italian seasoning: A balanced blend of oregano basil and thyme brings an authentic Italian aroma
• Kosher salt: Seasons the filling without overpowering
• Black pepper: Freshly cracked gives a little pop of heat
• Olive oil: For a little extra richness in the dough when rolling and baking
• Egg: Brushed on top for a shiny golden crust
• All purpose flour: Just enough for dusting your rolling surface

Step-by-Step Instructions

Prepare the Dough:

Let your pizza dough rest at room temperature for about twenty minutes until it feels supple and easy to stretch. Press the dough into a ball to relax any chill from the fridge. If it resists stretching set it aside and let it warm for another five to ten minutes.

Preheat the Oven:

Set your oven temperature to four hundred fifty degrees Fahrenheit. Slip a baking sheet inside while the oven heats up. This ensures a crisp bottom crust and helps the calzone bake up evenly.

Divide and Roll Out Dough:

Dust a clean surface with a tablespoon or two of all purpose flour. Cut your dough in half with a bench scraper or sharp knife to make two equal portions. Roll each piece into a smooth round ball pressing out any large air bubbles. Flatten each dough ball with your palm then use a rolling pin to stretch each one into an eight inch round. Try to work outward from the center in gentle strokes rotating as you go for a circle as even as you can manage.

Assemble the Filling:

In a medium mixing bowl mix the ricotta mozzarella Parmesan garlic powder Italian seasoning kosher salt and black pepper until evenly combined and fluffy. Spread two generous spoonfuls of pizza or marinara sauce over half of each dough round leaving a one inch border around the edge. Spoon the cheese mixture over the sauce then lay out pepperoni slices evenly across the top. The filling should be layered thick enough for cheese pulls but not so much that the calzone is hard to seal.

Seal the Calzones:

Fold the blank half of each dough round up and over the filling lining up the edges to form a half moon shape. Press the border closed with your fingertips then go around the edge with the tines of a fork to seal thoroughly. Press firmly to avoid cheese leaks during baking.

Apply Egg Wash and Vent:

Transfer the formed calzones to a parchment lined baking sheet. Brush the tops with the beaten egg coating them right to the edges. This creates a golden crisp crust. Use a sharp knife to cut two small slits on top of each calzone to let steam escape while baking.

Bake:

Bake the calzones on the hot sheet for twelve to fifteen minutes until the crust is an even deep golden and you can see bubbling cheese through the vents. Rotate the tray halfway through to ensure even browning if needed.

Cool and Serve:

Let the calzones cool for about five minutes before cutting or serving. The filling will set slightly so the cheese and sauce do not run out. Serve with extra warm pizza sauce for dipping or drizzle on top if you like.

Pin it

Parmesan cheese is my favorite element in this recipe. It brings a sharpness that balances all the gooey mozzarella and creamy ricotta. Watching my family break them open for those first oozy, cheesy bites always reminds me why I keep returning to this dish.

Storage Tips

Wrap leftover calzones tightly in foil or parchment and store in the refrigerator for two to three days. For longer storage place cooled calzones in a zip top freezer bag and freeze up to two months. Reheat straight from the fridge or thawed from frozen in a three hundred fifty degree oven for about ten minutes until hot throughout. Microwave reheating works in a pinch though the crust will be softer.

Ingredient Substitutions

You can swap pepperoni for cooked Italian sausage sautéed mushrooms or roasted veggies if you prefer a different filling. Part skim mozzarella can substitute for whole milk mozzarella but the melt will be slightly less luscious. For a nut free option skip the Parmesan or use a dairy free grated cheese.

Serving Suggestions

Pepperoni calzones pair perfectly with a crisp green salad tossed in a tangy Italian vinaigrette. They also make great dippers for extra marinara sauce or a creamy ranch on the side. These make hearty lunches paired with a fresh fruit salad too and work so well at game day gatherings.

A Slice of Calzone History

Calzones originated in Naples and were designed to be taken on the go offering the flavors of pizza in a handy pocket. They made their way to America with Italian immigrants and now have endless regional twists. The pepperoni cheese combo is a crowd favorite for a reason and always satisfies the craving for classic Italian American comfort.

Pin it

Once you have mastered the calzone method you will want to experiment with your own favorite combinations. Do not be afraid to involve the whole family in assembly — it is a great interactive dinner that brings everyone together. Watching your calzone puff up golden is incredibly satisfying every time.

Frequently Asked Questions

→ What type of dough should I use?

Both store-bought and homemade pizza dough work well; allow it to reach room temperature for easy stretching.

→ Can I use different cheeses?

Yes, while mozzarella, ricotta, and Parmesan are classic, you can substitute or add provolone, asiago, or cheddar if desired.

→ How do I prevent the calzone from leaking?

Seal the edges firmly and crimp with a fork. Egg wash helps hold everything together and adds sheen.

→ Can I make these ahead of time?

Prepare and refrigerate unbaked calzones for up to 8 hours. Bake straight from the fridge, adding an extra minute or two.

→ What can I serve alongside calzones?

These pair wonderfully with a simple green salad, extra tomato sauce for dipping, or roasted vegetables.