Who doesn’t love good finger food? These pepperoni calzones are packed with cheesy, saucy goodness! Using frozen bread dough, this recipe makes creating homemade calzones so easy. You can make this as a quick weeknight meal, a fun pizza night alternative, or a crowd-pleasing appetizer, this dish is sure to become a family favorite!
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Friday nights are meant for pizza! But if you want to switch things up while keeping the same delicious flavors, this pepperoni calzones recipe is the way to go. These pizzeria-style mini calzones are just as tasty as your favorite takeout, but even better because they’re homemade! Plus, using Bridgford’s Ready-Dough makes the process super easy—just thaw, fill, and bake!
The beauty of this pepperoni calzone recipe is how customizable it is. You can keep it classic with just cheese and pepperoni or load it up with your favorite pizza toppings. Each calzone is handheld and mess-free, making them perfect for school lunches, game day snacks, or on-the-go meals. Serve them with warm marinara for dipping, and you’ve got a winning meal!
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Why We Love this Pepperoni Calzones Recipe
- They’re like pizza pockets, but better!
Unlike our super easy pizza dough, pepperoni calzones are folded and sealed, creating a warm, cheesy pocket of goodness. - No-fuss dough
Thanks to Bridgford Ready-Dough, you can skip the hassle of making pizza crust from scratch! Just thaw, roll, fill, and bake. - Perfect for any occasion
Whether it’s a quick weeknight dinner, a fun meal prep idea, or an easy party snack, this pepperoni calzones recipe works for all occasions!
Why We Like Using Bridgford Dough
As you know, we love using store-bought Bridgford Frozen Ready-Dough® and Parkerhouse Style Rolls. After all, we have over a dozen frozen dough recipes here at The Feathered Nester.
We love how they do all the prep with quality non-GMO ingredients, so we don’t have to. That’s why we have them in our freezers year-round.
You can find Bridgford’s frozen dough locally in the grocery store’s freezer section (see where to buy).
Love recipes using frozen dough?
Make some parker house roll recipe for a holiday meal, or a grill pizza for a game day meal.
Oh, speaking of game day, the crowd goes crazy for homemade pretzel balls and monkey bread recipe frozen bread dough.
Ingredient Notes
- Frozen Bread Dough: You’ll need to thaw it before you begin making the pepperoni calzone recipe. See our notes on how to do this, below.
- Pepperoni slices: We love using Bridgford pepperoni for the best flavor.
- String cheese or shredded mozzarella cheese: Choose your favorite for that gooey, melty texture.
Recipe Variations
- Extra cheesy goodness: Sprinkle mozzarella cheese on top of each calzone before baking for a gooier bite.
- Load it up with toppings: Pre-cooked proteins like salami, Italian sausage, ground beef, turkey, chicken, Canadian bacon, or ham can be added for variety.
- Add some heat: Mix crushed red pepper flakes into the San Marzano tomatoes pizza sauce for a spicy kick.
- Sweet dessert calzones: Fill with Nutella and bananas, fruit pie filling, or apple cobbler made with cake mix for a delicious twist.
- Flavor boost: Brush with olive oil and sprinkle Italian seasoning, parmesan cheese, and fresh parsley before baking.
How to Make Pepperoni Calzone Recipe
- Defrost the dough.
🎯 TFN Pro Tip
Our preferred method is to defrost frozen dough overnight in the fridge. This method is almost effortless, and the dough will be ready to use the next morning.
If you’re in a hurry, see a pizza with frozen dough.
- Preheat the oven to 425ºF. Grease your baking sheet with cooking spray or line it with parchment paper.
- Cut the dough. Dust a cutting board with flour. Cut Bridgford Ready-Dough® into 8 equal parts, rolling each into a small ball.
- Let the dough sit at room temperature for about 30 minutes until it is at room temperature. This makes the dough easier to roll out.
- Mix the egg with 1 tablespoon of water in a small bowl to make the egg wash, and whisk with the fork until well combined.
- Prepare the filling. Cut string cheese sticks or mozzarella slices into 3 equal pieces. And separate the pepperoni slices into groups of three slices.
- Prepare the mini calzones. Roll out each dough ball into a circle about 5″ wide with a floured rolling pin.
- Place 3 slices of pepperoni on one side of the dough circle. On top of the pepperoni, place 1 piece of mozzarella cheese and 1 tablespoon of marinara sauce, leaving a 1/2″ clear edge. Brush the edge with the egg wash.
- Fold the dough in half over the pepperoni, cheese, and sauce. Make sure that the edges line up.
- Use your fingers to press down on the seam, then crimp the edge with a fork. Use the fork to poke three holes on the top to vent them while baking.
- Place the pepperoni calzones on the prepared baking sheet. Make sure to leave enough space in between so they don’t touch. Brush the tops of the pizza dough rolls with egg wash.
- Bake the dough at 425º F for 15 minutes, or until it is cooked through and golden brown on top.
Serving Suggestions
These easy pepperoni calzones pair well with a simple green salad for a balanced meal. The flaky, golden crust is perfect for dipping into a warm San Marzano sauce or classic marinara.
For extra flavor, brush the tops with garlic butter right after baking, or make sourdough garlic bread for the ultimate side. Looking for more fun handheld bites for kids? Try our ham and cheese pinwheels recipe—another great option for snacks or lunchboxes. Whether served for dinner, an after-school snack, or a game-day treat, these calzones will quickly become a family favorite!
Recipe FAQs
You can avoid sogginess by wrapping the edges tightly and poke holes in the top of the dough before baking. This will allow steam to escape during baking so your pizza roll is not too moist inside.
Mini pepperoni calzones can be enjoyed either way – hot or cold. But it’s always best to eat them warm for a gooey, cheesy experience.
Yes, the marinara sauce is often added to the inside for a delicious, savory flavor. It also helps keep the ingredients together and can add moisture to ensure that your meal doesn’t come out dry.
Store leftovers in an airtight container and refrigerate them for up to 3 days.
To reheat, wrap calzones with foil, then pop them in a preheated oven at 350° F for 10-15 minutes or until warmed. Or in an air fryer (uncovered) at 325° F for 8-9 minutes.
Calzones can be reheated in the microwave for about 1 minute on high heat. This will ensure that the dough stays crisp and doesn’t get soggy.
Absolutely! Assemble your calzones, then refrigerate for up to a day before baking. This is a great meal prep idea for busy weeknights!
Yes! Once baked and cooled, wrap individually in foil and freeze. Reheat from frozen in a 375°F oven until hot and crispy.
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If you tried this pepperoni calzone recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pepperoni Calzones
Equipment
- rolling pin
- basting brush - for egg wash
- fork - for crimping the dough edges
Ingredients
- 1 pound Bridgford Ready Dough thawed (1 pound = 1 loaf)
- 24 slices pepperoni we use Bridgford brand
- 3 ounces string cheese (3 sticks, or 3 ounces mozzarella)
- ¼ cup marinara sauce
- 1 egg
- flour for dusting the board
Instructions
- Preheat oven to 425º F.
- Dust a cutting board with flour. Cut thawed Bridgford Ready Dough into 8 equal parts, rolling each into a small ball. Let dough sit at room temperature for 30 minutes, until it reaches room temperature. This makes the dough easier to roll out.
- While the dough is warming, cut string cheese sticks or mozzarella into 3 equal pieces. Separate the pepperoni slices into groups of three slices. Add the egg to a small bowl with 1 tablespoon of water and whisk with a fork until well combined.
- Using a floured rolling pin, roll out each dough ball until you have a circle about 5" wide.
- On one side of the dough circle, place 3 slices of pepperoni staggered in a row with one piece of mozzarella, and a tablespoon of marinara sauce, leaving a 1/2-inch clean edge. Brush the edge of the calzone with the egg wash.
- Fold the dough in half over the pepperoni, cheese, and sauce until the edges align. Press the seam down with your fingers, then crimp the edges all around that half with a fork.
- Place the mini calzones on a parchment paper lined (or greased) baking sheet, about 2 inches apart. Brush the tops with egg wash.
- Bake at 425º F for 15 minutes, or until dough is cooked and golden brown on top.
- Serve with warm marinara sauce for dipping.
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Sara Welch says
Enjoyed these for dinner tonight and they were a savory success! Easy, fun and delicious; definitely, a new favorite recipe!