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Melt-in-mouth ricotta & pepperoni calzone – a protein-packed, soul-satisfying meal for any night!
A classic pizzeria favorite made right at home! These calzones are stuffed with spicy pepperoni, creamy ricotta, and gooey mozzarella, then baked to golden-brown perfection. Perfect for a fun family dinner.
Serving size: 1 calzone
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Melt-in-mouth ricotta & pepperoni calzone – a protein-packed, soul-satisfying meal for any night!
This italian_american dish is perfect for dinner. With 876.23 calories and 47.23g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Let your pizza dough rest at room temperature while you prepare the filling.
In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, sliced pepperoni, 1 large egg, garlic powder, dried oregano, salt, and black pepper. Mix until all ingredients are thoroughly combined. This will take about 2-3 minutes.
Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll one portion of dough into an 8-inch circle, about 1/4-inch thick. Spoon one-quarter of the cheese and pepperoni filling onto one half of the dough circle, leaving a 1-inch border around the edge.
Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly. To seal, you can either crimp the edges with a fork or fold the edge over itself to create a rope-like seal. Repeat this process for the remaining 3 calzones.
Carefully transfer the assembled calzones to the prepared baking sheet. In a small bowl, whisk the remaining large egg with 1 tablespoon of water to create an egg wash. Brush the tops of each calzone with the egg wash. Using a sharp knife, cut two or three small slits in the top of each calzone to allow steam to escape during baking.
Bake for 20-25 minutes, or until the crust is a deep golden brown and the filling is hot and bubbly. The internal temperature should reach at least 165°F (74°C).
Remove the calzones from the oven and let them rest on the baking sheet for 5-10 minutes before serving. This allows the cheesy filling to set slightly and prevents burns. Serve warm with a side of marinara sauce for dipping.
