Pepperoni Calzones

5 from 36 votes

Make homemade pepperoni calzones with this easy pepperoni calzones recipe! This pepperoni calzone recipe is perfect for pizza night or meal prep!

Prep Time15

Cook Time15

Dough Resting Time30

Total Time50

Course: Appetizer

Cuisine: American, Italian

Servings: servings

Calories: 355kcal

Author: Renae Gerhardstein

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.

Notes

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.

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 Store and Reheat:

Store leftovers in a sealed 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.

Nutrition