A delightful recipe fusing the classic flavor of pepperoni pizza with a deliciously cheesy filling, making it a favorite among families and kids alike.
Ingredients
Scale:
For the Dough:
2 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
3/4 cup warm water (110°F)
1 tablespoon olive oil
For the Filling:
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup shredded provolone cheese
1 cup sliced pepperoni
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
For Topping:
1 egg, beaten (for egg wash)
Parmesan cheese, grated (for sprinkling)
Marinara sauce (for dipping)
Instructions
Prepare the Dough: In a mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy and starts to bubble, indicating that the yeast is activated.
Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms and all the ingredients are well incorporated.
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. You should feel the dough become more supple as you knead.
Place the kneaded dough in a greased bowl, cover with a towel, and let it rise in a warm area for about 1 hour or until it doubles in size. This step is crucial, as it develops the flavors and texture of the calzone.
Make the Filling: In a bowl, combine the mozzarella, ricotta, provolone, pepperoni, Italian seasoning, and red pepper flakes. Mix well to combine, making sure the cheeses are evenly distributed throughout the filling.
Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Assemble the Calzones: Once the dough has risen, punch it down to release the air and divide it into 4 equal pieces. Roll each piece into a circle about 6-8 inches in diameter, ensuring the edges are slightly thicker to hold the filling.
Place a generous amount of the cheese and pepperoni filling on one half of the dough circle, leaving a border around the edges to secure the calzone’s shape.
Fold the dough over to create a pocket and press the edges firmly to seal. Crimp the edges with a fork for extra security; this will also add a nice decorative touch.
Brush the tops of the calzones with the beaten egg to give them a beautiful golden-brown color when baked and sprinkle with Parmesan cheese for added flavor and a nice crust.
Bake the Calzones: Place the calzones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and p￭ up. Keep an eye on them, as ovens may vary in temperature.
Remove from the oven and allow them to cool slightly before serving with marinara sauce for dipping, enhancing the overall flavor experience.
