Pepperoni Calzone Pizza

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For many, the Calzone is considered secondary to the Mighty Pizza. However, this should not be the case, as the mighty Calzone is perhaps one of the best expressions of those classic flavors you expect in a Pepperoni Pizza. In this recipe we will not only share with you how to make the most delicious Pepperoni Calzone Pizza but aim to convince you that Calzones are just as equal to, if not better than their famous Pizza cousins!

For those not familiar, what is a Calzone?

The best way I can describe what a Calzone is, is it is simply a Pizza that has been completely sealed with dough. So, instead of the dough sitting at the bottom with all those delicious toppings exposed on top, a Calzone completely encases the toppings in dough. A Calzone roughly resembles a very large Empanada or meat filled Pie; however, the dough is typically made from Pizza dough so it has that wonderful slightly chewy, crispy texture

You can fill your Calzone with all kinds of ingredients. Consider what type of toppings you typically enjoy on a Pizza and chances are they’re going to make for a fantastic filling for a Calzone. Anything from a Super-Supreme to Ham and Pineapple, to even a Marinara mixture. You’re going to get a great result by replicating your favorite Pizza toppings in a Calzone

For this recipe we’ll share with you all how to make the classic Pepperoni Calzone Pizza. We include all of the classic ingredients that are typical in a Pepperoni Pizza including a rich Tomato Sauce, Pepperoni (of course!), creamy melty Mozzarella Cheese, and in this instance we’re adding some Red Onion, Mushrooms and Bell Peppers

Why add the Vegetables to a Pepperoni Calzone?

So, unlike a Pizza where minimal toppings generally work out very well, a good quality Calzone is only going to benefit from being stuffed to the gills with ingredients. The ‘Pizza Pocket’ nature of a Calzone will only benefit from being filled with ingredients

 A bad Calzone is one that has a load of empty space and air pockets in it once cut into. We want to fill as much of the inside of a Calzone with ingredients as possible. Of course, the classic combination of Bell Peppers, Onions, and Mushrooms are a staple of great Italian cooking

The enemy of Calzones is Moisture, so prepare the ingredients accordingly

Calzones are typically quite easy dishes to make. The only issue that may come up when you’re cooking your Calzone is they burst, and a load of liquid starts to seep out of them. This can be bad, because it’ll potentially stop the crust from being super crispy. This will occur if you have too much moisture in your filling. So, there’s a few tricks to avoid this occurring

First, cook your Vegetables in advance to remove any excess moisture

All vegetables have water in them, some more than others. The Vegetables we’re using in this dish all have a pretty high-water content, particularly the Mushrooms. So, try to avoid adding them into the Calzone raw and cook them before hand

Cooking the Vegetables is really easy. Just add them to a hot frying pan along with a touch of Neutral Oil over medium heat. Cook them for 5 – 7 minutes or so and just use your eyes to track the moisture content. After a few minutes the liquid will start to pool in the pan. After a few more minutes it will evaporate, and the Vegetables will begin to caramelize. At this point they’re good to go! Simply remove them from the heat and set aside

Make a simple but delicious Tomato / Marinara Sauce

A critical ingredient for any Pizza is the Sauce, and that is no different when it comes to making this Pepperoni Calzone Pizza. It’s one of the easiest things to make and tastes amazing. For our sauce we add a bit of Onion and Garlic into a Saucepan along with some good quality Olive Oil

Cook the Onions down and then add Tomato Paste and Canned Tomatoes. San Marzano Tomatoes are the best, but you can produce a great Marinara Sauce with any type of canned Tomatoes. Always use canned tomatoes, as they have a richer flavor which works better in these type of Sauce

Cook the sauce down for about 20 minutes until it has thickened and then remove from heat. You want all the ingredients to be at room temperature before you begin to assemble the Calzone. So prepare everything in advance

Just like Pizza, the most important element of a Calzone is the dough

We’ve tested a lot of different dough recipes over the years and have finally landed on the one that works the best for Pizzas and Calzones. In our opinion, you can use the exact same dough for Calzone as you do Pizza and it’s going to turn out great. This dough produces the perfect ratio of crispiness and chewiness, while still being beautiful and tender

The dough is based on a NY Style Pizza Dough, which we’ve used in a few of our recipes, notable our NY Pizza recipe. The only difference between that recipe and this one, is there is no need to refrigerate the dough overnight

Simply create the dough (which only takes a couple of minutes) by combining AP Flour, 00 Flour, Yeast, Salt, Water, and Oil. Let it rest, then give it a few minutes of kneading. Then form the dough into 2 balls and allow to rest at room temperature for at least 4 hours (we recommend 8)

Then you simply knead the dough again and then roll it out into a large circle shape and you’re ready to fill it to make the Pepperoni Pizza Calzone!

Filling and baking the Calzone

Filling can be a bit challenging, as we want to load the Calzone up with as much filling as possible, but still ensure it seals tightly and doesn’t leak. The ratios we’ve listed in the recipe below work well and remember that the dough is incredibly stretchy. So, while you may think you’ve overloaded the dough, just stretch it out so you get a nice seal on your Calzone

Give the Calzone a good brush off Egg Wash then bake until golden-brown and it’s ready to eat! One Calzone is enough for 2 people to enjoy for lunch along with a nice fresh salad to break through the richness of the dish

Pepperoni Calzone Pizza Recipe

Ingredients

• 150g 00 Flour
• 150g AP Flour
• ¾ tsp. Dry Yeast
• 1 tsp. Olive Oil
• 1 tsp. Salt
• 200g Warm Water
• 1 Egg, whisked (to make an Egg Wash)
  
  

Sauce Ingredients

• 400g / 16 oz. can of Tomatoes
• 1 tbsp. Tomato Paste
• ¼ Red Onion, finely diced
• 2 Garlic Cloves, finely diced
• 1 tsp. Olive Oil
• 1 tsp. Salt
  
  

Calzone Filling Ingredients

• 110g / 4 oz. Pepperoni slices, cut into small pieces
• 250g Button / 8 oz. Cremini Mushrooms, thinly sliced
• 1 Red Bell Pepper, cored and sliced
• ½ Red Onion, sliced
• 5 oz. Mozzarella Cheese, sliced
• 1 tsp. Olive Oil
  
  

Equipment Needed: Stand Mixer with Hook Attachment

Instructions

1. Combine the 00 Flour, AP Flour, and Salt in a mixing bowl. In a separate bowl mix through the Warm Water, Yeast, and 1 tsp. of Olive Oil, then pour the combined liquid into the bowl with the flour
2. Mix in your Stand Mixer for 2 minutes on medium setting until a dough forms. Remove the Dough and form into a ball and then rest for 20 minutes. Knead by hand for 2 – 3 minutes, adding a little more Flour if necessary
3. Cut the dough into two equal sized pieces. Shape into balls and then cover with cling film and rest at room temperature for a minimum of 4 hours (up to 8 is preferable)
   
   

While the dough is resting, prepare the Sauce and Fillings

4. To make the Sauce, heat 1 tbsp. of Olive Oil in a saucepan over medium heat, then add the Onions. Cook for 3 minutes then add the Tomato Paste and Garlic. Stir well
5. Add the Canned Tomatoes and Salt and mix well. If using whole Tomatoes ensure they are crushed up in the pan. Bring to a boil then drop the heat to simmer. Cook for 20 minutes until sauce thickens then remove from heat
6. Add 1 tbsp. of Olive Oil to a large frying pan over medium heat. Once hot, add the sliced Mushrooms, Onions, and Bell Peppers. Cook for 10 minutes until the juices have run dry and the vegetables begin to caramelize. Remove from heat and allow to cool
   
   

Preparing the Pepperoni Calzone Pizza

7. Roll the dough out on baking paper until a large, thin circle is formed. Add half the Tomato Sauce to the base of the dough, leaving enough room around the edges to allow the dough to be folded over itself
8. Add a generous amount of Pepperoni, Mozzarella Cheese, and the Vegetable filling to one side of the Sauce layer then, carefully roll the dough over itself to encase the filling. Crimp the edges to seal and brush the dough generously with Egg Wash
   
   

Baking the Calzone

9. Place a Pizza Stone or a large oven-proof pan (such as a Cast Iron Skillet) on the center rack of your Oven, then crank the heat to as high as it can go. Once hot, place the Calzone with the Baking Paper onto the pan
10. Bake for 5 minutes, then simply slide out the baking paper and discard. Bake for a further 15 minutes until the dough has turned golden-brown. Remove from oven and allow to cool for a few minutes before slicing and serving
    
    

We know you’re going to love this delicious Pepperoni Calzone Pizza Recipe. The flavors are so intense and rich, and the texture of the crust is simply unbeatable. This dish makes for a great and fun dinner for the family that gives a little twist to the classic Pizza night

For more delicious bread-based recipes you can make at home, why not check out some of these favorites of ours:

• NY Style Pizza
• Pepperoni Pizza Rolls with Homemade Pizza Dough
• Mini Pita Pizza
• Homemade Garlic Knots
  
  

Happy Cooking!