Why You’ll Love This Recipe

I love this recipe because it delivers all the comfort of pizza in a handheld form. The mozzarella melts beautifully, the pepperoni adds a bold, savory kick, and the pizza sauce ties everything together inside a perfectly baked crust. They’re fun to assemble, great for kids and adults, and easy to customize with whatever fillings I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500g pizza dough
100g pepperoni
160g mozzarella
4 Tbsp pizza sauce
1 tsp olive oil

Directions

1. I preheat the oven to 210°C fan bake. I divide the pizza dough into four equal balls.

2. On a lightly floured surface, I roll one dough ball into a circle roughly 20 cm in diameter.

3. I spread 1 tablespoon of pizza sauce over half of the circle, leaving a 2 cm border around the edge.

4. I place 4 slices of pepperoni over the sauce and top with about 40g of grated mozzarella.

5. I fold the empty half of the dough over the filling to form a semi-circle and press the edges firmly to seal. I fold and twist the edge to secure the calzone well.

6. I repeat this process with the remaining dough balls until all four calzones are assembled.

7. I place the calzones onto a lined baking tray and cut two small vents in the top of each to allow steam to escape.

8. I brush the tops with olive oil, then bake for 20–25 minutes until golden brown.

Servings and Timing

This recipe makes 4 calzones.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• I add veggies like mushrooms, capsicum, spinach, or red onion for extra flavor and texture.

• I use cheddar, provolone, or a mozzarella blend depending on what I have.

• I add a pinch of chilli flakes or Italian herbs inside the filling for a flavor boost.

• I brush the tops with garlic butter instead of olive oil for a more indulgent twist.

Storage/Reheating

I store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 180°C until the crust is crisp again and the filling is hot. They can also be frozen before or after baking; I thaw them overnight in the fridge before reheating.

FAQs

Can I make these with homemade pizza dough?

Yes, I use homemade dough or premade store-bought dough—both work well.

How do I keep the calzones from opening in the oven?

I make sure the edges are firmly sealed and twisted, and I don’t overfill the dough.

Can I add sauce on the side instead of inside?

Yes, I sometimes serve extra pizza sauce or marinara for dipping.

Can I make mini calzones?

Absolutely—smaller versions make great snacks or lunchbox additions.

Why do I need to cut vents in the top?

The vents let steam escape so the calzones don’t burst while baking.

Can I use fresh mozzarella?

Yes, but I pat it dry so the filling doesn’t get watery.

Can I air-fry the calzones?

Yes, I cook them at around 180°C for 10–15 minutes, depending on size.

Can I freeze unbaked calzones?

Yes, I assemble them fully, freeze on a tray, then store them in bags. I bake from frozen, adding a few extra minutes.

Can I make vegetarian calzones?

Definitely—mushrooms, spinach, capsicum, olives, and onions make great fillings.

How do I prevent soggy bottoms?

I preheat my baking tray or use a pizza stone for a crisper base.

Conclusion

I love how these pepperoni and cheese calzones deliver all the flavors of pizza in a fun, portable form. They bake up beautifully golden, packed with melted cheese and savory pepperoni, and they’re easy to customize for any taste. They’re perfect for quick dinners, casual gatherings, or delicious leftovers.