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Easy Homemade Calzones

These easy calzones are packed with creamy ricotta, melty mozzarella, and pepperoni, all tucked inside golden pizza dough. Perfect for a quick dinner and even better dipped in ranch or warm pizza sauce.
Course Dinner
Cuisine American
Keyword calzone
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Jesseca

Ingredients

  • 2 pizza dough balls from my pizza dough recipe, cut in half (makes 4 portions)
  • OR 1 lb store-bought pizza dough divided into 4 pieces
  • 3/4 cup ricotta cheese
  • 1½ cups shredded mozzarella cheese
  • 1 cup sliced pepperoni
  • ½ teaspoon salt
  • 1 teaspoon garlic powder divided
  • ¼ teaspoon black pepper
  • 1 large egg whisked with a tablespoon of water (egg wash)
  • 1 teaspoon Italian seasoning

For Serving

  • Ranch dressing
  • Pizza sauce

Instructions

  • Preheat your oven to 500°F (or as hot as it will go). Place a pizza stone or baking sheet inside to heat. Make sure you check the pan instructions that it can handle heat.
  • Divide your dough into 4 portions. Let rest at room temperature for about 20 to 30 minutes if it’s been refrigerated.
  • Place each piece of dough onto a piece of parchment paper. Gently press and stretch into a circle, about 6 to 7 inches wide.
  • In a small bowl, mix the ricotta with salt, pepper, and 1/2 teaspoon garlic powder.
  • Spread a generous scoop of ricotta onto one half of each dough circle. Top with pepperoni and a handful of mozzarella.
  • Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork. Make one small cut in the top for steam to escape.
  • Brush the tops with egg wash. Sprinkle with Italian seasoning and remaining garlic powder.
  • Transfer the parchment with the calzones directly onto your preheated pan or stone.
  • Bake for 12 to 15 minutes, or until golden brown and crisp on top.
  • Let cool slightly, then serve warm with ranch and pizza sauce for dipping.

Video

Notes

  • Store-bought dough tends to be larger, so dividing into 4 pieces keeps the size manageable.
  • Don’t overfill or they’ll burst open (ask me how I know).
  • Freezing extra dough? Wrap tightly and freeze for up to 2 months.