Calzone Pockets Make Ahead
Perfect for meal prepping and busy weeknights, these "Calzone Pockets Make Ahead" deliver all the classic flavors of your favorite pizza in a portable, freezer-friendly form. Featuring a golden homemade dough stuffed with a savory filling of Italian sausage, pepperoni, gooey mozzarella, and zesty pizza sauce, these calzones are both satisfying and versatile. Infused with hints of oregano and garlic, each pocket is brushed with an egg wash for a perfectly crisp finish. Easy to bake now or freeze for later, this recipe is your new go-to solution for convenient, customizable Italian comfort food. Whether you're feeding a hungry family or stocking up your freezer, these calzones will quickly become a beloved staple!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 1 cup Cooked Italian sausage
- 1 cup Pepperoni slices
- 2 cups Shredded mozzarella cheese
- 1 cup Pizza sauce
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 1 large Egg
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour, the active dry yeast, granulated sugar, and salt.
Gradually add the warm water and olive oil to the dry ingredients, stirring until a soft dough forms.
Add the remaining flour, half a cup at a time, and knead the dough for 5-7 minutes on a floured surface until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for about 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a mixing bowl, combine the cooked Italian sausage, pepperoni slices, shredded mozzarella cheese, pizza sauce, dried oregano, and garlic powder to create the filling.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a circle about 6 inches in diameter.
Place 3 tablespoons of the filling onto one half of each circle, leaving a 1/2-inch border around the edge.
Fold the other half of the dough over the filling to create a half-moon shape. Press and seal the edges with a fork.
In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash.
Brush the egg wash over the tops of the calzone pockets and transfer them to the prepared baking sheets.
Bake in the preheated oven for 18-20 minutes, or until the calzones are golden brown.
Allow the calzones to cool completely if planning to freeze them. To freeze, wrap each calzone individually in plastic wrap and place them in an airtight container or freezer bag.
To reheat from frozen, place the calzone on a baking sheet and heat in a 350°F (175°C) oven for 25-30 minutes, or until heated through.
Nutrition Facts
Calories |
4660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.7 g | 327% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 11614 mg | 505% | |
| Total Carbohydrate | 386.2 g | 140% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 29.9 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1912 mg | 147% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 3416 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
