Homemade Pizza Calzones
Back to Recipes & MoreIngredients
- 1 ½ cups (345 ml) lukewarm water
- 1 ½ tsp (5 g) active dry yeast
- 2 tbsp (25 g) Redpath® Granulated Sugar
- ¼ cup (59 ml) olive oil, plus more for bowl and brushing
- 3 cups (370 g) all-purpose flour, plus more for work surface
- 2 tsp (12 g) salt
- 1 cup (175 g) mini pepperoni
- 1½ cups (339 g) shredded mozzarella cheese
- 2 cups (500 ml) homemade or prepared marinara sauce
- 1 egg, whisked
Instructions
1. Pour 1½ cups (345 ml) lukewarm water into a large bowl; sprinkle with yeast and sugar and let stand until foamy, about 5 minutes.
2. Whisk oil and salt into yeast mixture. Add flour and mix in a mixer with a dough hook until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.
3. Divide dough into eight and roll out into a small circle about the size of your hand.
4. Add some cheese, marinara sauce, and meat and fold the circle of dough over to make a half circle. Use a little bit of water to seal the pocket/calzone. Crimp the edges with a fork.
5. Brush with an egg wash (one egg, whisked) and bake on a parchment lined baking tray at 450°F / 232°C for 30 minutes, rotating at the 15-minute point.
- Feel free to use your own toppings and make this recipe vegetarian. Also, this freezes well. To cook from frozen/raw, preheat oven to 425°F / 218°C and cook for 40 minutes rotating at the 20 minute point.
