Description
Classic homemade calzones stuffed with savory pepperoni and melty mozzarella cheese, enclosed in a golden, crispy crust that’s perfect for a family dinner or casual entertaining.
Ingredients
Scale
- 500 g pizza dough (store-bought or homemade)
- 100 g pepperoni slices
- 160 g mozzarella cheese, shredded
- 4 tablespoons pizza sauce
- 1 teaspoon olive oil for brushing
- Flour for dusting work surface
Instructions
- Preheat the Oven
- Preheat your oven to 210°C (410°F) fan bake. This high temperature will ensure a crispy exterior while properly cooking the dough all the way through. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Dough
- Divide the pizza dough into 4 equal portions and shape each into a smooth ball. This will give you consistently sized calzones that will cook evenly.
- Roll Out the Dough
- On a lightly floured surface, roll each dough ball into a circle about 20 cm (8 inches) in diameter. The dough should be thin but not so thin that it tears when filled.
- Add the Sauce
- On one half of each circle, spread 1 tablespoon of pizza sauce, leaving a 2 cm border around the edge. This border is important for properly sealing the calzone.
- Add the Fillings
- Place 4 pepperoni slices on top of the sauce, then sprinkle with approximately 40g (⅓ cup) of shredded mozzarella. Be careful not to overfill, as this can cause the calzone to burst during baking.
- Fold and Seal
- Fold the empty half of the dough over the toppings to create a half-moon shape. Press the edges firmly to seal, then fold and twist the edge to create a secure closure that will prevent fillings from leaking out.
- Transfer to Baking Tray
- Carefully transfer the sealed calzones to the prepared baking tray, spacing them evenly apart to allow for expansion during baking.
- Create Vents
- Cut two small vents in the top of each calzone using a sharp knife. These vents are crucial as they allow steam to escape during baking, preventing the calzones from bursting.
- Brush with Oil
- Brush the tops of each calzone with olive oil. This will help the dough develop a beautiful golden-brown color and crispy texture.
- Bake
- Bake for 20-25 minutes until the calzones are golden brown and crisp. The crust should be firm to the touch and sound hollow when tapped.
- Cool and Serve
- Allow the calzones to cool for 5 minutes before serving. This brief resting period allows the molten cheese inside to set slightly, making them easier to handle and eat.
Notes
- You can customize these calzones with additional fillings like sautéed mushrooms, bell peppers, or Italian sausage.
- For extra flavor, add a teaspoon of Italian herbs or garlic powder to the dough or fillings.
- Serve with additional warm pizza sauce on the side for dipping.
- Calzones can be made ahead and refrigerated before baking. Simply add 5-7 minutes to the baking time if cooking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 180°C oven for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg