Pepperoni Pizza Calzones
Soft yeast dough pockets filled with pepperoni and mozzarella, baked until golden and served with warm pizza sauce.
Equipment
- Large mixing bowl
- Rolling Pin
- Baking sheet
Ingredients
Main Ingredients
- 3 cup all purpose flour plus 1/2 cup more
- 1 packet active dry yeast about 2 1/4 tsp
- 1 cup warm water plus 1/4 cup more
- 2 tbsp olive oil 1 for the dough and 1 for brushing
- 1 tsp salt
- 4 oz pepperoni slices
- 2 cup shredded mozzarella
- 1 cup pizza sauce warmed, for dipping
Instructions
Cooking
- Foam. Stir the yeast into the warm water and let it foam for 5 minutes.
- Knead. Mix the flour and salt, add the yeast mixture and 1 tbsp oil, and knead until smooth.
- Rise. Cover and let the dough rise for 1 hour.
- Fill. Heat the oven to 425 degrees F. Cut the dough into 8 pieces, roll into circles, add pepperoni and mozzarella to one half, then fold and seal.
- Bake. Brush with the remaining oil, cut a vent, and bake 20 to 25 minutes.
Notes
Substitutions: Use store bought pizza dough to skip the rising time.
Tips: Leave a border and press the seams firmly so the filling stays inside.
Storage: Refrigerate up to 4 days or freeze baked calzones for 2 months.
Nutrition is calculated per calzone without the dipping sauce.