If you’re a fan of pizza, you’re probably a fan of stromboli and calzones as well. Same ingredients just packaged differently. My local pizzeria usually takes care of me when I’m craving calzones, but they’re actually really easy to make at home.
You just need pizza dough (store-bought or homemade), marinara or pizza sauce, cheese, and your fillings. Those things that usually go on top of your favorite pizza slice? Yep, they’re going inside this tasty calzone.
It’s easy to customize calzones for the vegetarians and the meat-lovers in your life. But we’re going to show you step-by-step how to make a classic pepperoni calzone. At the end of this blog you’ll find a picture of our mushroom and red pepper calzone for the veggie-lovers out there.
First, divide your pizza dough in half. Roll out one half of the pizza dough to a 8×5 inch rectangle. Then spread about two tablespoons of pizza sauce on half of the rectangle. Be sure to leave some room at the edge, you don’t want your sauce to leak out while the calzone bakes.
Arrange pepperoni slices over the pizza sauce (we used about six). Then top the pepperoni with ½ cup of shredded mozzarella cheese. Mix mozzarella, parmesan, and romano or add fresh basil or parsley to amp up the flavor.
Fold the dough over the toppings and crimp (either with a fork or your fingers) to seal the edges and prevent leaks. Want a golden brown crust? Of course you do. Make a simple egg wash and brush the top of your calzone before it goes into the oven.
Score the top of the calzone (like you would a pie) with a knife or prick it a few times with a fork. This will allow steam to escape while the delicious calzone bakes.
Bake at 400 degrees for 18 to 20 minutes or until golden brown. Let cool then cut in half for sharing or dip and dunk into extra marinara sauce.
Whether you’re serving them for a gameday watch party or for a different take on pizza night, put down the takeout pizza menu and get in the zone. The cal-zone.
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