Calzones
Total Time
40 Minutes
Prep Time
15 Minutes
Cook Time
25 Minutes
Rating
5 out of 5 stars
(9)
Ingredients
2 servings
- 1 lb homemade or store-bought pizza dough
- 2 tablespoons olive oil, for greasing the pan
- 1 cup (4 oz) shredded whole milk mozzarella cheese
- ½ cup whole milk ricotta cheese, preferably Galbani brand
- 2 tablespoons finely grated Pecorino Romano or Parmigiano Reggiano cheese
- ⅛ teaspoon salt (see note)
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ⅛ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons pizza or marinara sauce, plus more for dipping if desired
- 8 large thinly-sliced pepperoni (1.5 oz)
- 1 egg, beaten, for brushing the calzones before baking
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Preparation
Chef’s notes
Note:
If using store-bought pizza dough, increase the salt in the cheese mixture to ¼ teaspoon.
Make-Ahead/Freezer-Friendly Instructions:
The assembled calzones can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Prior to baking, brush with the egg wash and prick with a fork. The assembled calzones can also be frozen before baking; wrap them in plastic wrap or aluminum foil, making sure that the wrap is tightly sealed. Prior to serving, let sit out at room temperature for a bit so the dough is soft enough to prick with a fork. Brush with the egg wash and prick before baking. The baked calzones can also be frozen. To reheat a frozen calzone, simply remove it from the freezer, unwrap it, and place it on a baking sheet. Bake it in a preheated oven at 350°F for 15 to 20 minutes, or until heated through.