Pepperoni Calzones Recipes

QUICK PEPPERONI CALZONES

Steps:

• Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.

PEPPERONI CALZONES

Steps:

• Preheat the oven: Preheat the oven to 375°F
• Divide the dough: Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don't dry out.
• Roll out the dough: Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches. Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.
• Brush with egg wash: Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.
• To Serve: Serve the calzones while warm with extra marinara for dipping.

PEPPERONI CALZONES

Steps:

• 1. Preheat oven to 375 degrees. Place foil or parchment paper on a large baking sheet and spray with nonstick spray. Unroll the loaf on the cookie sheet. Cut it into 4 rectangles. Spread 2 Tablespoons of marinara sauce on the bottom half of each rectangle. Leave a little border of dough on the bottom and sides so you'll have room to seal all the goodness inside. Place a heaping 1/4 cup of mozzarella cheese on top of the sauce. Layer 10 pepperoni slices on top of the cheese. Fold the top of the dough over the filling on the bottom half, pressing the edges to seal. Seal the edges again with a fork. If stuff is leaking out, it's OK. Cut three slits in each calzone, to let the steam escape. Brush the tops with the beaten egg white and sprinkle with sesame seeds or Parmesan cheese. Bake for 15 - 18 minutes, or until golden brown. Let cool at least 5 minutes before serving with the additional (warm) marinara sauce for dipping.

MINI PEPPERONI CALZONES

Steps:

• Unroll pizza dough. On a lightly floured surface roll dough into a 15" square. Cut into 20 - 24 3" squares.
• Spoon a slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough square.
• Brush edges of each dough square with water.
• Lift one corner of each square and stretch dough over the filling to the opposite corner, making a triangle. Press edges together and seal well with fingers or a fork.
• Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the egg and water. Brush calzones with egg mixture.
• Bake ina 425-degree F -- oven for 10 - 12 minutes or till golden. During te last 3 minutes of baking time, sprinkle with shredded Parmesan cheese. Let stand for 5 minutes before serving.
• Pepperoni Pizza Filling:.
• In a bowl stir together all ingredients. Use immediately or cover and chill for up to 24 hours.