Pepperoni Calzones

4.88 from 8 votes

A hot oven and the right dough are our secrets to making pizzeria-perfect pepperoni calzones. Stuff your calzone with all of your favorite pizza toppings!

Prep Time25

Cook Time8

Rise Time30

Total Time1 3

Course: Main Dish

Cuisine: American

Servings:

Calories: 562kcal

Author: Julie Clark

Ingredients

1 1/3 cups warm water 115ºF
2 teaspoons granulated sugar
2 teaspoons instant yeast
2 tablespoons olive oil
2 tablespoons cornmeal
3 cups bread flour or all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 ounces sliced pepperoni
3 cups shredded mozzarella cheese
olive oil for topping
1 teaspoon garlic salt

US Customary - Metric

Instructions

Put warm water, sugar and yeast together in the bowl of a stand mixer. Let it sit for 5 minutes or until the yeast has activated. 1 1/3 cups warm water, 2 teaspoons granulated sugar, 2 teaspoons instant yeast
Add in the olive oil, cornmeal, flour, salt, baking powder, garlic powder, and onion powder. With the paddle attachment, mix just until combined. Then put on the dough hook and knead for about 7-8 minutes on low speed. The dough should be slightly tacky to the touch, not dry. Cover with plastic wrap or a towel and let rise in a warm place for 30 minutes or until nearly doubled. 2 tablespoons olive oil, 2 tablespoons cornmeal, 3 cups bread flour, 1 1/4 teaspoons salt, 1 teaspoon baking powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
Preheat the oven to 550ºF. Divide the pizza dough into 6 balls. Press each ball out into a circle. Place 5 pepperoni slices on half of the circle. Then put about 1/3 to 1/2 cup shredded mozzarella cheese over the pepperoni. Place another 5 pepperoni slices on top of the cheese. Fold the circle in half. Turn the edges in and press to seal the calzone. 4 ounces sliced pepperoni, 3 cups shredded mozzarella cheese
Brush the top of each calzone with olive oil and sprinkle with garlic salt. Put a bit of shredded mozzarella on top, if desired. Place the calzones on a baking sheet. olive oil, 1 teaspoon garlic salt
Bake for 8 minutes or until golden brown. Serve with side of pizza sauce or marinara sauce.

Notes

If you'd like, you can use your breadmaker on the dough setting to make this dough.
To get the size that we have, divide 1 recipe of our pizza dough into 6 balls. The dough will be a little sticky, but that's OK. Be careful not to add a lot of flour for handling the dough. You want that dough to be sticky so your calzone seals when you pinch it together.
If your oven doesn't go up to 550 degrees, set it to as high as it will go. You may need to add a few minutes to the baking time.
Store any leftover calzones in the fridge in an airtight container for up to 3 days. Reheat in the air fryer to crisp it back up.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 6 calzones, with 1 serving being 1 whole calzone. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition