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Pepperoni Calzone Pizza Recipe

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★★★★★

4.4 from 90 reviews

This Pepperoni Calzone Pizza features a crispy golden crust encasing a rich tomato sauce, savory pepperoni, caramelized vegetables, and gooey mozzarella cheese, making it a flavorful and fun twist on classic pizza night.

Ingredients

Scale

Dough Ingredients

  • 150g 00 Flour
  • 150g AP Flour
  • ¾ tsp. Dry Yeast
  • 1 tsp. Olive Oil
  • 1 tsp. Salt
  • 200g Warm Water
  • 1 Egg, whisked (to make an Egg Wash)

Sauce Ingredients

  • 400g / 16 oz. can of Tomatoes
  • 1 tbsp. Tomato Paste
  • ¼ Red Onion, finely diced
  • 2 Garlic Cloves, finely diced
  • 1 tsp. Olive Oil
  • 1 tsp. Salt

Calzone Filling Ingredients

  • 110g / 4 oz. Pepperoni slices, cut into small pieces
  • 250g Button / 8 oz. Cremini Mushrooms, thinly sliced
  • 1 Red Bell Pepper, cored and sliced
  • ½ Red Onion, sliced
  • 5 oz. Mozzarella Cheese, sliced
  • 1 tsp. Olive Oil

Instructions

  1. Mixing Dough: Combine the 00 Flour, AP Flour, and Salt in a mixing bowl. In a separate bowl mix through the Warm Water, Yeast, and 1 tsp. of Olive Oil, then pour the combined liquid into the bowl with the flour
  2. Kneading Dough: Mix in your Stand Mixer for 2 minutes on medium setting until a dough forms. Remove the Dough and form into a ball and then rest for 20 minutes. Knead by hand for 2 – 3 minutes, adding a little more Flour if necessary
  3. Resting Dough: Cut the dough into two equal sized pieces. Shape into balls and then cover with cling film and rest at room temperature for a minimum of 4 hours (up to 8 is preferable)
  4. Preparing Sauce: While the dough is resting, prepare the Sauce and Fillings To make the Sauce, heat 1 tbsp. of Olive Oil in a saucepan over medium heat, then add the Onions. Cook for 3 minutes then add the Tomato Paste and Garlic. Stir well Add the Canned Tomatoes and Salt and mix well. If using whole Tomatoes ensure they are crushed up in the pan. Bring to a boil then drop the heat to simmer. Cook for 20 minutes until sauce thickens then remove from heat
  5. Cooking Vegetables: Add 1 tbsp. of Olive Oil to a large frying pan over medium heat. Once hot, add the sliced Mushrooms, Onions, and Bell Peppers. Cook for 10 minutes until the juices have run dry and the vegetables begin to caramelize. Remove from heat and allow to cool
  6. Shaping Calzone: Roll the dough out on baking paper until a large, thin circle is formed. Add half the Tomato Sauce to the base of the dough, leaving enough room around the edges to allow the dough to be folded over itself Add a generous amount of Pepperoni, Mozzarella Cheese, and the Vegetable filling to one side of the Sauce layer then, carefully roll the dough over itself to encase the filling. Crimp the edges to seal and brush the dough generously with Egg Wash
  7. Baking: Place a Pizza Stone or a large oven-proof pan (such as a Cast Iron Skillet) on the center rack of your Oven, then crank the heat to as high as it can go. Once hot, place the Calzone with the Baking Paper onto the pan Bake for 5 minutes, then simply slide out the baking paper and discard. Bake for a further 15 minutes until the dough has turned golden-brown. Remove from oven and allow to cool for a few minutes before slicing and serving

Notes

  • Rest dough covered at room temperature for minimum 4 hours, preferably up to 8 hours for best texture and flavor.
  • If using whole canned tomatoes, crush them in the pan for sauce consistency.
  • Allow cooked vegetables to cool before adding to the calzone filling.
  • Use baking paper to prevent sticking and facilitate transferring calzone to the hot pizza stone or pan.
  • Brush calzone edges with egg wash for a golden brown finish.

Keywords: Pepperoni Calzone, calzone recipe, homemade calzone, Italian pizza, stuffed pizza

Find it online: https://foodarohub.com/pepperoni-calzone-pizza-recipe/