Pepperoni Calzones
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After 10 years of making these portable pizza pockets, my family still requests this Pepperoni Calzone recipe all the time. Our quick and healthy homemade calzone dough is stuffed with a ricotta, mozzarella, Parmesan filling, and pepperoni, making every bite cheesy and addictive. Make enough to freeze for later, too!
Or try our Cheese Calzones instead.
Why You’ll Love This Recipe
- It’s a fun twist on pizza night.
- You can double the batch and freeze some for later.
- Like our High Protein Pepperoni Pizza Muffins, kids love to dip them in the the marinara.
- They pair well with sides like our Mandarin Orange Salad, Garlicky Green Beans, or our Honey Balsamic Brussels Sprouts.
Ingredients Needed
Here’s the team line-up in this recipe:
Ingredient Notes:
- Calzone dough – Make your own using our recipes or get a large dough ball from a local pizzeria.
- Marinara Sauce – This is for serving. We love using our slow cooker marinara sauce.
How to Make Pepperoni Calzones
Before beginning, be sure to prep your Calzone Dough. This will take about 45 minutes and can be done a few days in advance. Or, take a shortcut and get a large dough ball from your favorite local pizzeria.
Prep
Preheat oven to 400°F degrees. Adjust oven racks to be equidistant from the middle. Line two sheet pans with parchment paper (or foil).
Make Filling
In a medium bowl, combine ricotta, Parmesan, mozzarella, pepperoni, 2 eggs, parsley, Italian seasoning, salt, and pepper. Set aside.
Roll Out Dough
Dust flour on a clean surface to work with the dough. Divide the dough ball into 8 equal pieces. Working with one piece at a time, roll it into a ball and then roll it out into a very thin circle, about 1/4 inch thick.
Fill & Seal Calzones
Spoon filling onto half of each dough circle, leaving a little room around the edges. Fold half of the dough over itself to close it, then press edges to seal. Use the back of a fork or roll and pinch the edges to make sure it’s sealed well. Poke a few holes with a fork in the top of each calzone. Transfer to the baking sheets.
Egg Wash
In a small bowl, whisk together the remaining egg and a splash of water. Brush the surface of each calzone with the egg wash using a pastry brush (or your fingers if you don’t have one!). Optional: Sprinkle a little grated Parmesan and Italian seasoning over the top of each one.
Bake
Place the pans in the oven and bake for 10-15 minutes, until nice and golden brown, rotating the pans halfway through the bake time. Let cool for about 10 minutes and serve with ramekins of warm marinara sauce for dipping.
Freezing Directions
I highly suggest doubling this Pepperoni Calzone recipe and making LOTS for the freezer. You can take out one or many to rewarm directly from frozen when you’re ready. Here’s how…
Freeze For Later: Cook according to instructions and let calzones cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze.
Prepare From Frozen: Wrap a frozen calzone in moist paper towel. Microwave on defrost setting until warmed through. Or, let the calzone thaw in the refrigerator, place on a baking sheet, and warm in a 350°F oven for about 5-10 minutes, just until warmed through.
More Pizza-Inspired Recipes
FAQs
A calzone is an Italian turnover made of pizza dough, filled with ingredients like cheese, vegetables, and meats. It is folded over, sealed, and baked (or fried) until crispy. It’s like a portable pizza pocket.
Yes, calzones are freezer friendly. Cook according to instructions and let calzones cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze
Yes, you can easily add additional toppings to the filling. Sausage, spinach, or bell peppers would be great additions.
Yep! It’s easy to leave the pepperoni out of the filling. Cheese Calzones are just as tasty!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Pepperoni Calzones
A quick and healthy homemade calzone dough is stuffed with a ricotta, mozzarella, and Parmesan filling, making every bite of our Pepperoni Calzones cheesy and addictive. Serve with warm Pizza Sauce or Marinara Sauce for dipping and freeze any leftovers for later meals.
Ingredients
- 1 batch of calzone dough (or a large dough ball from a local pizzeria)
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for optional topping
- 1 1/2 cups shredded mozzarella cheese
- 5-ounce package uncured pepperoni, chopped
- 3 eggs, divided
- 1/4 cup minced fresh parsley
- 1/2 teaspoon Italian seasoning, plus more for optional topping
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Marinara Sauce or Pizza Sauce, for serving
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Instructions
Make It Now:
(You’ll need to prepare the calzone dough ahead of time. This will take about 45 minutes from start to finish. Or you can prep it up to 3 days in advance, wrap in plastic wrap, and store in the fridge until ready to use it.)
- Prep: Preheat oven to 400°F degrees. Adjust oven racks to be equidistant from the middle. Line two sheet pans with parchment paper (or foil).
- Make Filling: In a medium bowl, combine ricotta, Parmesan, mozzarella, pepperoni, 2 eggs, parsley, Italian seasoning, salt, pepper. Set aside.
- Roll Out Dough: Dust flour on a clean surface to work with the dough on. Divide the dough ball into 8 equal pieces. Working with one piece at a time, roll it into a ball and then roll it out into a very thin circle, about 1/4 inch thick.
- Fill & Seal Calzones: Spoon 3-4 tablespoons (approximately) filling onto half of each dough circle, leaving a little room around the edges. (Do not overfill the calzone or it will split open while baking.) Fold half of the dough over itself to close it, then press edges to seal. Use the back of a fork or roll and pinch the edges to make sure it’s sealed well. Poke a few holes with a fork in the top of each calzone. Transfer them to the two lined baking sheets.
- Egg Wash: In a small bowl, whisk together the remaining egg and a splash of water. Brush the surface of each calzone with the egg wash using a pastry brush (or your fingers if you don’t have one!). Optional: Sprinkle a little grated Parmesan and Italian seasoning over the top of each one.
- Bake: Place the pans in the oven and bake for 10-15 minutes, until nice and golden brown, rotating the pans halfway through the bake time. Let cool for about 10 minutes and serve with ramekins of warm marinara sauce for dipping.
Freeze For Later: Cook according to instructions and let calzones cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze.
Prepare From Frozen: Wrap a frozen calzone in moist paper towel. Microwave on defrost setting until warmed through. Or, let the calzone thaw in the refrigerator, place on a baking sheet, and warm in a 350°F oven for about 5-10 minutes, just until warmed through.
Notes/Tips
- Cheese Calzones: For a cheesy vegetarian version, try our Cheese Calzone Recipe.
- You can easily add additional toppings to the filling. Sausage, spinach, or bell peppers would be great additions.
- I LOVE doubling a batch and freezing them for my family. They make for an easy lunch or weeknight dinner, because you can rewarm from frozen in the microwave in minutes.
Photos and video by Whitney Reist of Sweet Cayenne.
It seems like I have twice as much filling as needed for calzones. Any suggestions for what to do with rest of filling?
Sometimes I end up with extra too. I just freeze it for another round.
Another idea (which I haven’t tested yet) is you could stir it into marinara sauce and heat until very hot (to make sure the egg is fully cooked). I think it might turn out like a pink pasta sauce.
Such a great family recipe. My kids love this twist on pizza.
Yay! Glad you liked them.
Pepperoni Calzones are a family favorite. We love to dip them in your homemade pizza sauce!