Quick and Easy Pepperoni Calzone
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
Mediterranean
Quick and Easy Pepperoni Calzone
Report
Serve dinner in under 30 minutes with this Quick and Easy Pepperoni Calzone loaded with cheese, pizza sauce, and pepperoni in a pizza crust.
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Ingredients
- 1 pizza crust refrigerated
- 1 cup pizza sauce
- 2 cups mozzarella cheese shredded
- ¼ cup black olive sliced
- 5 ounces pepperoni thinly sliced
- cooking spray
Instructions
- Preheat the oven to 400° for dark or non-stick pans (425° for all other pans).
- Spray a baking sheet with cooking spray.
- Unroll the pizza crust onto the pan and spread it out to the desired size and shape.
- Spread the pizza sauce to within 1” of the edges of the crust.
- Top with shredded mozzarella.
- Sprinkle evenly with the black olives.
- Arrange the pepperoni on one half of the long edge of the crust.
- Fold opposite side over and gently press edges to seal. Spray the top of the crust lightly with cooking spray.
- Bake for 15-17 minutes or until a dark golden brown.
- Remove from the oven and allow to cool for a few minutes.
- Slice and serve.
Notes
- If the pizza crust seems to not want to spread out and springs back when you're placing it in the pan, just let it rest rolled out for a few minutes. Giving it a little time to relax makes it much easier to spread it out.
- Store any leftover calzone in an airtight container in the refrigerator for 3 or 4 days. To freeze,
- I'd recommend baking the calzone first, let it cool completely. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to three months.
- Reheat in a 325 oven until warmed through.
- If the pizza crust seems to not want to spread out and springs back when you're placing it in the pan, just let it rest rolled out for a few minutes. Giving it a little time to relax makes it much easier to spread it out.
- Store any leftover calzone in an airtight container in the refrigerator for 3 or 4 days. To freeze, I'd recommend baking the calzone first, let it cool completely. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to three months.
- Reheat in a 325 oven until warmed through.
Nutrition Information
Show Details
Serving
1slice
Calories
307kcal
(15%)
Carbohydrates
26g
(9%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.3g
(15%)
Cholesterol
39mg
(13%)
Sodium
1020mg
(43%)
Potassium
163mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
338IU
(7%)
Vitamin C
2mg
(2%)
Calcium
151mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 307kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 1020mg | 43% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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