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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.
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).
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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.
This italian_american recipe takes 50 minutes to prepare and yields 4 servings. At 876.23 calories per serving with 47.23g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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.
Replace the pepperoni with 1 cup of sautéed spinach (squeezed dry) and 8 oz of sliced, sautéed mushrooms.
Add 1/2 cup of cooked and crumbled Italian sausage and 4 slices of cooked, crumbled bacon to the pepperoni filling.
Add 1/2 teaspoon of red pepper flakes to the filling for an extra kick of heat.
Omit the pepperoni and add 1 clove of minced fresh garlic and 1 tablespoon of fresh chopped parsley to the cheese filling. Serve with a side of garlic butter or alfredo sauce instead of marinara.
The combination of cheese (ricotta, mozzarella, parmesan) and pepperoni provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Dairy products like ricotta, mozzarella, and parmesan cheese are packed with calcium, a vital mineral for maintaining strong bones and teeth, as well as supporting nerve and muscle function.
A single calzone made according to this recipe contains approximately 750-850 calories, depending on the specific brands of dough, cheese, and pepperoni used. This does not include the marinara dipping sauce.
This calzone is a delicious and indulgent meal. While it provides a good amount of protein and calcium from the cheese and meat, it is also high in calories, saturated fat, and sodium. It's best enjoyed in moderation as part of a balanced diet.
Yes. You can assemble the calzones, place them on the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze unbaked calzones for up to 3 months; bake from frozen, adding 10-15 minutes to the baking time.
Leaking is usually caused by one of three things: overfilling, not sealing the edges properly, or forgetting to cut steam vents in the top. Ensure a tight seal and cut slits to allow steam to escape.
Absolutely! Feel free to substitute with provolone, asiago, or a blend of Italian cheeses. Just be sure to use a low-moisture cheese for the mozzarella component to prevent a soggy filling.
Yes, you can air fry them. Preheat your air fryer to 375°F (190°C). Place one or two calzones in the basket, ensuring they don't touch. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through.