Description
These calzones are the perfect pizza pocket—filled with gooey mozzarella, creamy ricotta, and savory pepperoni, all wrapped in a golden, crispy crust. It’s pizza in a portable, hand-held form!
Ingredients
- Dough: 1 (.25-ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water 1 tablespoon olive oil 1 teaspoon salt 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon olive oil 1 large egg, beaten
- Filling: 1 1/2 cups shredded mozzarella cheese 1/2 cup ricotta cheese 1/2 cup pepperoni slices, diced 1 tablespoon dried basil
Instructions
- Proof Yeast: In a medium bowl, mix yeast and sugar with warm water. Let sit for 8-10 minutes until foamy. Add olive oil, salt, and mix in flour, 1 cup at a time, until dough is smooth.
- Knead Dough: Turn dough out onto a lightly floured surface and knead for about 5 minutes, until elastic. Coat with olive oil, cover, and let rise for 45 minutes, or until doubled in size.
- Prepare Filling: In a medium bowl, combine mozzarella, ricotta, pepperoni, and basil. Refrigerate until ready to use.
- Form Calzones: Preheat the oven to 375°F and grease a baking sheet. Punch down dough, divide into 2 pieces, then divide into 3-4 balls. Roll each ball into a circle (⅛-inch thick). Add ¼ of the filling to each circle, fold over, and press the edges with a fork to seal. Brush with beaten egg and cut a vent slit on top.
- Bake: Place calzones on the baking sheet and bake for 24-28 minutes, or until golden brown. Serve warm.
Notes
- For a crispy crust, consider brushing the outside of the calzone with a little olive oil before baking.
- Feel free to swap the pepperoni for other fillings like sausage, veggies, or even chicken.
Nutrition
- Serving Size: 1 calzone
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg