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+ servings
5 from 55 votes

Pepperoni Calzone

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
2 calzones
Piping-hot pepperoni calzones are an easy, delicious replacement for pizzeria take-out.


  • 11 ounces pizza dough
  • ½ cup ricotta cheese
  • 1 cup shredded mozzarella
  • ¼ cup grated parmesan cheese
  • 20-30 slices pepperoni
  • ¼ teaspoon salt
  • 1 egg
  • 1 tablespoon water


  • Preheat the oven to 375°. Line your baking sheet with parchment paper to prevent the calzones from sticking to your pan.
    ingredients for making pepperoni calzones
  • Divide the pizza dough into two. Roll each into a ball. Roll out each piece to be about 8 inches in diameter.
    roll out pizza dough.
  • In a small mixing bowl, combine ricotta, parmesan cheese and ½ teaspoon Italian seasoning. Stir until well mixed.
    Add ricotta, parmesan and spices to bowl.
  • Spread half the ricotta mixture onto the center of each crust, avoiding the edges of the crust.
    Ricotta mixture spooned onto pizza dough.
  • Place half the pepperoni on top of the ricotta mixture. If you prefer, layer pepperoni, cheese mixture then more pepperoni and cheese mixture.
    Pepperoni added to calzone.
  • Top with half the mozzarella cheese.
    shredded mozzarella cheese on top of pepperoni on calzone dough.
  • Fold calzone over and pinch edges together. Roll pinched edges up and pinch again.
    Calzone folded over.
  • Make an egg wash in a small mixing bowl by whisking together the egg and water. Brush the egg wash over the top and sides of the calzones.
    Calzone brushed with egg wash.
  • Sprinkle the top of each calzone with ⅛ teaspoon salt and ¼ teaspoon Italian seasoning. Optional: sprinkle with ⅛ teaspoon of garlic powder on each calzone.
    Calzone with seasonings on top.
  • Transfer both calzones to the parchment paper covered baking sheet.
  • Loosely tent the baking sheet with foil. Bake covered for 15 minutes. Remove foil and bake for another 15 minutes or until the crust of the calzone is a deep golden brown. Serve with marinara dipping sauce.
    calzone dipped in marinara sauce


  • When putting ingredients onto the crust, keep ingredients about 1 inch away from the edges.
  • You can use a fork to pinch the edges by pressing it down all along the edges before rolling it if you’re having trouble getting the edges to stick together.
  • Optional: brush finished calzone with olive oil.


Serving: 1calzone | Calories: 843kcal | Carbohydrates: 79g | Protein: 42g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 2387mg | Potassium: 215mg | Fiber: 2g | Sugar: 10g | Vitamin A: 879IU | Calcium: 537mg | Iron: 5mg

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