Description
Delicious homemade calzones filled with cheese, pepperoni, and marinara sauce.
Ingredients
Scale
- 1 cup water (warm (95–110 degrees F))
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2½ cups all-purpose flour
- 2 cups mozzarella cheese (shredded)
- 1/2 cup pepperoni
- 1 cup marinara sauce
- 1 large egg
- 1 tablespoon water
- 1/2 teaspoon garlic salt
- 2 tablespoons Parmesan cheese
Instructions
- In a large mixing bowl or stand mixer, combine the yeast, sugar, and lukewarm water. Stir and set aside for about 5 minutes to proof. When it starts to get bubbly it is ready to go.
- Add a cup of flour, the salt and cooking oil and mix with the dough hook to combine. The dough should start to look stringy.
- Add the rest of the flour, 1/2 cup at a time, and stir until it’s all combined. Continue to mix and knead on low speed for about 2 minutes.
- Cover dough with plastic wrap and let rest for about 30 minutes, or until about doubled.
- Preheat oven to 425 degrees F.
- Punch the dough down and divide into 6 pieces. On a lightly floured surface, shape each piece of dough into a ball and use a rolling pin to roll out the dough into a 6-8″ circle.
- Spoon about 2 tablespoons of marinara sauce onto one half of each circle of dough and spread it evenly, making sure to stay at least 3/4″ away from the edges. Sprinkle about 1/4-1/3 cup of shredded cheese evenly over the marinara sauce, and then layer your pepperoni (or other toppings) over the top of the cheese.
- Fold the dough in half, over the filling, and press to seal the edges tightly. Place on a baking sheet lined with parchment paper, leaving at least 2″ between each calzone.
- In a small bowl, whisk together the egg and water and brush a thin layer of this egg wash over the top of each calzone using a pastry brush. Sprinkle with Parmesan cheese and/or garlic salt, then poke a couple holes into the top of each calzone to allow steam to escape.
- Bake for 20-25 minutes, or until golden brown. Remove from the oven and let them cool for at least 5 minutes before serving. Enjoy!
Notes
- Optional toppings can include vegetables or other meats.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg