Calzones are pizza’s cooler cousin. Same great toppings. Same cheesy goodness. Folded into a portable pocket. No slice necessary. Dip in marinara. Eat with your hands. Pizza night just leveled up.
Ingredients
Makes 4 calzones.
- 1 lb (450g) pizza dough (store-bought or homemade), room temperature
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- ½ cup ricotta salata or provolone (optional)
- ½ cup pepperoni slices (or cooked sausage, mushrooms, bell peppers)
- ½ cup marinara sauce (plus more for dipping)
- 1 egg, beaten (for egg wash)
- 1 tsp Italian seasoning
- Cornmeal or flour for dusting
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or dust with cornmeal.
Step 2: Divide & Roll
- Divide dough into 4 equal pieces. Roll each into a 6-8 inch circle (about ¼ inch thick).
Step 3: Assemble
- On one half of each dough circle, layer: ricotta, mozzarella, Parmesan, pepperoni, and a spoonful of marinara. Leave a ½-inch border.
- Sprinkle with Italian seasoning.
Step 4: Fold & Seal
- Fold empty half over the filling. Press edges firmly to seal. Crimp with a fork or fold edge over itself. Cut a small slit on top for steam.
Step 5: Egg Wash & Bake
- Brush calzones with beaten egg. Bake 15-20 minutes until golden brown and puffed.
Step 6: Serve
- Cool 5 minutes. Serve warm with extra marinara for dipping. Pizza night, pocket-sized.
Summary
Prep Time: 15 min | Bake Time: 20 min | Total: 35 min
Yield: 4 calzones | Difficulty: Easy
Storage Notes
Fridge: 4 days. Freezer: 3 months (baked or unbaked). Reheat in oven or air fryer at 375°F for 8-10 minutes. Never microwave — dough gets chewy. Great for meal prep — assemble and refrigerate unbaked.
