Ingredients
Cooking spray
1 3/4 lb. pizza dough
All-purpose flour, for surface
1 c. pizza sauce
1 c. ricotta
1/2 c. pepperoni
1 c. shredded mozzarella
Extra-virgin olive oil, for brushing
Kosher salt
Preparation
Step 1Preheat oven to 500° and grease two large baking sheets with cooking spray. Divide pizza dough into 4 pieces. On a lightly floured surface, roll one piece of dough out into an 8" circle, about ¼" thick. Spoon pizza sauce in middle of dough, then dot with ricotta and top with pepperoni and mozzarella. Step 2Gently fold dough in half, dampen seams with water and pinch together, then crimp edges all around. Repeat with remaining dough. Transfer to prepared baking sheets. Brush tops with oil and sprinkle with salt. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents. Step 3Bake until tops are golden and filling is bubbling, 20 minutes, brushing with more oil halfway through. Let cool 5 minutes before cutting open.
How do you make a calzone? If you can assemble a pizza, you can assemble a calzone. All you need to do is roll out your pizza dough into a circle, then add sauce and your desired toppings (see below) in the middle of the dough and fold your dough over. Wet your fingers with some water and crimp to seal. Place on a baking sheet and brush with olive oil to take on a nice golden crust while it bakes. What’s good in a calzone? Here’s the true beauty of a calzone. Absolutely EVERYTHING is good in one. Pepperoni, cheese, spinach, sausage—even pineapple! Any topping you love on your pizza will be even better in a calzone. Are calzone dough and pizza dough the same? Yup! We used our favorite pizza dough to make the dough for this calzone and the results are absolutely perfect. That makes it even easier to add calzones into your regular pizza night. You can also use store-bought pizza dough—either fresh or in a can like Pillsbury—for calzones on the fly. What’s the difference between a calzone and stromboli? If you love a calzone, you’ve likely also tried a stromboli. Both are super similar in their fillings, but the difference comes in their presentation. Calzones are sealed like a hand pie how you would empanadas, whereas a stromboli is rolled up and sliced. Can you freeze calzones? Yes! After assembling and cutting slits into your calzone, you can freeze it. No need to defrost, just add a couple minutes to your baking times. You can also freeze after baking your calzone. Let it cool after baking, then freeze. To reheat, pop it in a 500° oven and bake until center is bubbling through the slits, about 10 to 15 minutes. Have you made these yet? Let us know how it went in the comments below!
