Calzone Recipe

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Our calzone recipe starts with a perfect crust and is stuffed with pepperoni and double the cheese for a deliciously portable pizza pocket!

Prep Time40

Cook Time24

Rise Time45

Total Time1 49

Course: Main Course

Cuisine: Italian

Servings:

Author: Kristyn Merkley

Ingredients

Dough

1 (.25-ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water
1 tablespoon olive oil
1 teaspoon salt
2½ cups all-purpose flour, plus more for dusting
1 teaspoon olive oil
1 large egg, beaten

Filling

1½ cups shredded mozzarella cheese
½ cup ricotta cheese
½ cup pepperoni slices, diced
1 tablespoon dried basil

Instructions

In a medium bowl, proof yeast by mixing the yeast and sugar with warm water. Let sit for 8-10 minutes or until foamy. Add oil and salt and mix in flour 1 cup at a time until dough is smooth.
Turn out dough onto a lightly floured surface and knead for about 5 minutes, or until elastic. Add a teaspoon of olive oil to a large bowl and flip dough to coat with oil. Cover and let rise for about 45 minutes, or until doubled in size.
While the dough is rising, make the filling by combining mozzarella cheese, ricotta cheese, pepperoni, and basil in a medium bowl. Refrigerate until ready to add to dough.
Preheat oven to 375°F. Grease a baking sheet and set aside.
Once the dough has risen, punch it down and divide it into 2 equal pieces. Divide the pieces into 3-4 balls. Roll each ball out onto a lightly floured surface into ⅛-inch thick circles.
Add ¼ of the filling and fold the dough over to make a semi-circle. Press down curved edges with the tip of a fork to seal. Brush tops with beaten egg and place on the prepared baking sheet. Use a sharp blade to cut a "v" shape venting slit on top of each calzone.
Bake for 24-28 minutes, based on the size of the calzones, or until golden brown. Serve warm.

Video

Notes

Recipe tips

Be sure to Activate the Yeast correctly.
Only let the dough rise until doubled in size. Too long and it will fall and be unusable.
Do not overfill the calzones.

Freezer friendly. Bake and then cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze for 1-2 months. To reheat from frozen, heat the oven to 375°F and bake for 15-20 minutes until warm throughout.

Store leftovers in an airtight container or freezer Ziploc and keep in the refrigerator for 3-4 days or in the freezer for 1-2 months. Thaw if needed and reheat in the microwave or oven until warm.

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