Super Calzones
Get ready to indulge in the ultimate handheld meal with these Super Calzones, a golden, flaky pizza dough stuffed to perfection with a melty trio of mozzarella, ricotta, and Parmesan cheeses. Packed with layers of savory goodness, each calzone is loaded with zesty pepperoni, crumbly Italian sausage, and a colorful medley of vegetables including bell peppers, mushrooms, and olives. Seasoned with aromatic garlic powder and oregano, these Italian-inspired pockets are brushed with an egg wash for a beautiful, crispy crust and baked to perfection in just 20 minutes. Paired with a side of warm marinara for dipping, these customizable and flavor-packed calzones are perfect for weeknight dinners or game-day snacks. With just 30 minutes of prep time, this easy recipe serves up to four and guarantees a delicious twist on classic pizza night.
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 2 cups Mozzarella cheese, shredded
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Pepperoni slices
- 1 cup Italian sausage, cooked and crumbled
- 1 medium Green bell pepper, diced
- 1 cup Mushrooms, sliced
- 0.25 cup Olives, sliced
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 large Egg, beaten (for egg wash)
- 1 cup Marinara sauce (for dipping)
- 0.25 cup Flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly flour your work surface and roll out the pizza dough into a large circle or rectangle, approximately 1/8-inch thick.
In a medium bowl, combine the mozzarella, ricotta, Parmesan, garlic powder, and oregano. Mix until well combined.
Divide the dough into 4 equal portions to make individual calzones.
On one half of each portion, layer 1/4 cup of the cheese mixture, followed by a combination of pepperoni, sausage, bell pepper, mushrooms, and olives. Leave a 1/2-inch border around the edges.
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp them with a fork to ensure a tight seal.
Brush the top of each calzone with the beaten egg to create a golden crust when baked.
Transfer the calzones to the prepared baking sheet and use a sharp knife to cut 2-3 small slits on top of each to allow steam to escape.
Bake in the preheated oven for 18-20 minutes, or until the calzones are golden brown and puffed.
Let cool for 5 minutes before serving with warm marinara sauce on the side for dipping.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 6022 mg | 262% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 19.3 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 692 mg | 53% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1924 mg | 41% | |
*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.
