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Super Easy Pepperoni Calzones

These pepperoni calzones are so easy to make, loaded with cheese and pepperonis, and perfect for our family movie night! We usually try to do pizza most Friday's but thought it'd be fun to change it up with some calzones. I used store bought dough making it easy as ever. You just load the insides with whatever you'd like. We chose cheese and pepperoni and then you bake! Technically this isn't really a full recipe, but I feel like it deserves a spot on the blog so you can always come back to it if needed.
Course: Main Course
Cuisine: Italian
Keyword: calzone, dinner, easy dinner, movie night, pepperoni, pizza
Servings: 8 calzones

Ingredients

  • 22 oz pizza dough ball
  • 1 cup marinara or pizza sauce
  • 1 cup shredded pizza cheese or shredded mozzarella
  • 24 pepperonis
  • 1 egg whisked

Instructions

  • Preheat your oven to 400F degrees.
  • Make sure your dough ball is at room temperature. Cut your ball into 8 pieces of the same size.
  • Flour your surface. Start with pressing out 1 dough ball to make a mini looking pizza. Get it stretched as much as you can without ripping or making it too thin.
  • Fill the center but a little closer to one edge with about 2 tbsp sauce, 2 tbsp cheese, and 3 pepperoni. Then pull the side over the topping to connect the edges making the calzone shape.
  • Next press the edges so that the bottom edge is pulled over the top to enclose the calzone. You can press the edges with a fork all the way around as well to help it stay closed.
  • I forgot to do this, but add a small slash on top of each calzone. This will help them to not explode out of the edges when it's baking. Brush the calzone with a little egg wash and you can sprinkle it with sea salt or even parmesan if you'd like!
  • Place the calzone on a lined baking sheet. Repeat with the other 7 dough balls!
  • Once they're all on the baking sheet, bake in the preheated oven for 15-20 minutes until a little browned. Mine took 20 minutes! Top with parsley, serve with more marinara and enjoy!

Notes

For Storing: Store in the airtight container in the fridge for up to 3 days!