Who doesn’t love good finger food? This recipe for Mini Pepperoni Calzone is easy to make (it uses frozen bread dough) and is sure to become a family favorite!
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Friday nights are meant for pizza night! And what better way to elevate your pizza night than with a delicious pepperoni and cheese calzone recipe?
These pizzeria-style mini pepperoni and cheese calzones are super easy to make, thanks to Bridgford’s Ready-Dough. They’re perfect as appetizers for holidays, game nights, or even family dinners!
Table of contents
What is a pepperoni calzone?
Calzones are like pizzas folded in half and sealed, creating a pocket of deliciousness.
Unlike pizza, where the toppings go on top, calzones have all the same ingredients as pizza but are tucked inside the dough before baking.
This makes them extra special because they are like little packages of yum. Plus, with Bridgford Ready-Dough® you can make them in no time! Just thaw, stuff, and bake!
Mini Pepperoni Calzone Recipe using Bridgford Ready-Dough
Make your Pizza Night extra special with these delicious mini pepperoni calzones! Bring these pizzeria-inspired treats to your next game-day gathering, or surprise the family with a homemade indulgence.
The outside is flaky, while the inside is oozing with gooey cheesy goodness. Serve these appetizers or mini entrees hot with a marinara sauce for dipping.
Why I Like using Bridgford
As you know, I love using store-bought Bridgford Frozen Ready-Dough® and Parkerhouse Style Rolls. After all, we have over a dozen frozen bread dough recipes here at The Feathered Nester.
I love how they do all the prep with quality non-GMO ingredients, so I don’t have to. That’s why I have them in my freezer year-round.
You can find Bridgford’s frozen dough locally in the grocery store’s freezer section (see where to buy).
- Bridgford Ready Dough – thawed
- Bridgford Pepperoni
- String cheese or mozzarella cheese
- Marinara sauce
- Egg – for an egg wash
- Flour – for dusting the board
Kitchen Tools Needed
- Fork – for crimping the calzone edges
- Rolling pin
- Pastry brush – for the egg wash
How to Defrost Frozen Dough
This mini pepperoni calzone recipe starts with thawed frozen dough.
My preferred method is to defrost frozen dough overnight in the fridge. This method is almost effortless, and the dough will thaw overnight (or in about 8 hours).
See how to thaw frozen bread dough quickly (linked).
How to Make a Pepperoni Calzone
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 calzone filling. Cut string cheese sticks or mozzarella slices into 3 equal pieces. And separate the pepperoni slices into groups of three slices.
Prepare the 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.
Bake the calzones. Place the calzone rolls on the prepared baking sheet. Make sure to leave enough space in between so they don’t touch. Brush the tops of the mini calzones with egg wash.
Bake the dough at 425º F for 15 minutes or until it is cooked through and golden brown on top.
- For an even cheesier calzone, sprinkle a few pieces of mozzarella cheese on top before baking.
- Add your favorite pizza toppings like Bridgford Salami, sliced turkey and chicken, or Canadian bacon, ham, and pineapple for a Hawaiian twist.
- Make it spicy by adding a pinch of crushed red pepper flakes to the marinara sauce for an extra kick.
- Add different fillings like mushrooms, artichokes, olives, cooked crumbled sausage, or bacon.
- Make it a sweet treat – stuff it with Nutella and sliced bananas instead for a dessert calzone.
What to Serve Calzones
- A simple green salad is a great side to serve with these calzones.
- A bowl of warm marinara sauce on the side is also a wonderful accompaniment for dipping.
- You can even make easy garlic butter to brush the tops of each one while they are still hot out of the oven.
Storing and Reheating
Pepperoni calzones are great for storage! Store them in a sealed container and put them in the fridge for 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 through. Or 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.
Frequently Asked Questions
You can avoid soggy calzones 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 calzone is not too moist inside the pepperoni and cheese calzone.
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 added to the inside of a calzone for a delicious, savory flavor. It also helps keep the ingredients together and can add moisture to ensure that your calzone doesn’t come out dry.
Mini Pepperoni and Cheese Calzone Recipe
Mini Pepperoni Calzones
- rolling pin
- brush for egg wash
- fork for crimping the calzone edges
- 1 pound (I loaf) Bridgford Ready Dough thawed
- 24 slices Bridgford pepperoni
- 3 sticks string cheese (mozzarella cheese)
- 1/4 cup marinara sauce
- 1 egg
- flour for dusting the board
- 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 at room temperature. This makes the dough easier to roll out.
- While the dough is warming, cut string cheese sticks or mozzarella slices 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 calzone rolls on a parchment paper lined (or greased) baking sheet about 2" apart. Brush the tops with egg wash.
- Bake at 425º F for 15 minutes or until dough is cooked and golden on top.
- Serve with warm marinara sauce for dipping.
This post was sponsored by Bridgford Foods. All views are my own and based on my own personal experience using Bridgford’s products.