Calzone
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
4
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Calories
476 kcal
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Course
Main Course
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Cuisine
American
Calzone
Description
This calzone uses one pound of pizza dough divided into four equal sections and rolled into ¼-inch thick circles. Each circle is topped with pizza sauce, diced red onion and green bell pepper, pepperoni slices, and mozzarella cheese, then folded over and crimped to seal. The dough edges are moistened with water to promote sealing and prevent filling leakage during baking.
The calzones are baked at 425°F for about 12-14 minutes until golden brown. Before baking, olive oil is brushed on top, and parmesan cheese with Italian seasoning is sprinkled over for additional flavor and a lightly crisp surface. Ventilation slits made on top allow steam to escape, helping to maintain a tender crust inside.
These calzones are best enjoyed warm and fresh, serving as a convenient individual meal or snack with classic pizza ingredients. Leftovers should be refrigerated in an airtight container and reheated in the oven to restore crispness to the exterior.
For convenience, sheet-form pizza dough can be cut out with a sharp knife rather than rolled. Ensuring a tight seal helps avoid messy spills while baking.
Ingredients
- 1 pound pizza dough
- ½ cup pizza sauce
- ½ red onion diced
- ½ green bell pepper diced
- 24 pepperoni slices
- 1 cup mozzarella cheese shredded
For the Topping:
- 1 Tablespoon olive oil
- 1 Tablespoon Parmesan Cheese
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Divide the pizza dough evenly into 4 different sections. Roll out each section into a dough circle with a rolling pin that’s approximately ¼ inch thick. Place them on the prepared baking sheet.
- Spread the pizza sauce onto half of the dough making sure to leave room around the edges to seal the calzone.
- Sprinkle the onions and bell peppers evenly on top of the sauce. Layer 6 pepperonis onto each calzone and evenly sprinkle the shredded cheese on top.
- Rub a small amount of water onto the outside edge of the dough. Fold the dough over the topping and crimp the edges shut with either your fingers or a fork.
- Gently make 3 slices on top of each calzone to allow air to escape while cooking.
- Rub the olive oil on top with a basting brush. Sprinkle the parmesan cheese and Italian seasoning on top.
- Bake for 12-14 minutes until golden brown.
- Serve warm and enjoy!
Notes
- Use a sharp knife to cut dough circles if using sheet-form pizza dough instead of rolling out.
- Moistening the dough edges with water helps create a tight seal to prevent the calzones from opening during baking.
- Best served fresh, but leftovers can be refrigerated up to 5 days and reheated in the oven to maintain a crispy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 1933mg | 81% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 15mg | 17% |
| Calcium | 172mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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