Homemade Calzone Recipe

A delectable and easy calzone recipe made from scratch using homemade pizza dough, mozzarella, pepperoni, and your favorite vegetables. This recipe includes lots of helpful tips in mastering calzones.

Course dinner, lunch, mail meal

Cuisine Italian

Keyword easy calzone recipe, easy homemade calzone, easy pizza calzone recipe

Prep Time 20

Cook Time 15

Servings servings

Calories 465kcal

Author Beth Pierce

Ingredients

1 lb pizza dough homemade or store-bought pizza dough
1/2 cup marinara sauce or pizza sauce
1/2 cup sliced pepperoni
3/4 cup shredded mozzarella
1/4 cup shredded provolone
sliced mushrooms optional
chopped onion optional
baby spinach optional
diced bell peppers optional
1 egg
1 tablespoon cool water
1/4 teaspoon dried marjoram or oregano

Instructions

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or brush with olive oil.
Lightly flour your work surface and cut the pizza dough into four equal portions using a pizza cutter. Using a floured rolling pin, roll the pizza dough into 1/4-inch thick circles.
Spoon 2 tablespoons marinara onto each dough circle and spread it out, leaving at least a 1/2 inch of the edge sauce free. Divide your pepperoni and cheese evenly and add any desired vegetables.
Fold the dough over, creating a half circle, and crimp the edges, first rolling together with your fingers and then crimping with a fork. Cut 3 slits in the top of each one.
Beat the egg and water together. Brush lightly over the exposed dough. Sprinkle with dried marjoram. Bake for 15 minutes or until golden brown.

Video

Notes

Ready-made pizza dough is available at many grocery stores. It also freezes well, so if it is a hit-and-miss situation at your neighborhood store, bring an extra pound home and store it in the freezer. If you have time, feel free to make homemade pizza dough. It is quite easy to make, and you will love the results.
You can roll or pat out the pizza dough into a circle. If you have been working with pizza dough for a while, you are probably pretty good at patting it out into a circle.
Meats such as ham, bacon, hamburger, and sausage should be cooked prior to stuffing them in the calzones.
Don't overfill the calzone, as you have to be able to seal and crimp the edges. Use a fork to crimp the edges. I like to crimp them twice, once after I have stuffed them and one more final time after I have brushed on the egg wash.
Egg wash is so easy to make, and it really adds a nice touch with a little bit of gloss and a nice golden brown finish.
To reheat, remove the calzone from the refrigerator about 30 minutes prior to reheating to bring it to room temperature. Wrap it in a loose aluminum foil tent and place it on a baking sheet. Bake in a preheated 400-degree oven for about 12-15 minutes or until warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition