Easy Homemade Calzone Recipe
 Satisfy your pizza cravings with easy-to-make homemade calzones! Ingredients 1 lb homemade or store-bought pizza dough 2 tablespoons olive oil, for greasing the pan 1 cup (4 oz) shredded whole milk mozzarella cheese ½ cup whole milk ricotta cheese, preferably Galbani brand 2 tablespoons finely grated Pecorino Romano or Parmigiano Reggiano cheese ⅛ teaspoon salt (see note) ⅛ teaspoon freshly ground black pepper ¼ teaspoon dried oregano ⅛ teaspoon crushed red pepper flakes (optional) 2 tablespoons pizza or marinara sauce, plus more for dipping if desired 8 large thinly-sliced pepperoni (1.5 oz) 1 egg, beaten, for brushing the calzones before baking 1 lb homemade or store-bought pizza dough 2 tablespoons olive oil, for greasing the pan 1 cup (4 oz) shredded whole milk mozzarella cheese ½ cup whole milk ricotta cheese, preferably Galbani brand 2 tablespoons finely grated Pecorino Romano or Parmigiano Reggiano cheese ⅛ teaspoon salt (see note) ⅛ teaspoon freshly ground black pepper ¼ teaspoon dried oregano ⅛ teaspoon crushed red pepper flakes (optional) 2 tablespoons pizza or marinara sauce, plus more for dipping if desired 8 large thinly-sliced pepperoni (1.5 oz) 1 egg, beaten, for brushing the calzones before baking Instructions If the pizza dough is cool, let it sit out at room temperature for at least 30 minutes before using. Preheat the oven to 450°F and set an oven rack in the lowest position. Drizzle a rimmed baking sheet with the olive oil. In a medium bowl, stir together the mozzarella, ricotta, Pecorino Romano (or Parmigiano Reggiano), salt, pepper, oregano, and red pepper flakes (if using). Divide the dough into two even balls. On a lightly floured work surface, roll each dough ball into a circle between 7 and 8 inches in diameter and ⅛ and ¼-inch thick. Spread 1 tablespoon of sauce over one half of each round of dough, leaving a 1-inch border. Top with the pepperoni slices and cheese mixture. (Just evenly spoon the cheese mixture on top of the sauce and pepperoni; no need to spread it.) Using your finger, dab a bit of water around the edges (this will help the dough seal). Holding the filling in place with one hand, use your other hand to fold the bare half of the dough over the filling to form a half-moon shape. Using a fork, press the edges of the dough together to seal. Roll the edge up to seal again. Transfer the calzones to the greased baking sheet. Brush with the egg wash and then prick each calzone with a fork 5 times to allow steam to escape during baking. Bake for 22 to 25 minutes, until puffed and golden brown. Let cool for about 15 minutes, then serve. Note: If using store-bought pizza dough, increase the salt in the cheese mixture to ¼ teaspoon. Make-Ahead/Freezer-Friendly Instructions: The assembled calzones can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Prior to baking, brush with the egg wash and prick with a fork. The assembled calzones can also be frozen before baking; wrap them in plastic wrap or aluminum foil, making sure that the wrap is tightly sealed. Prior to serving, let sit out at room temperature for a bit so the dough is soft enough to prick with a fork. Brush with the egg wash and prick before baking. The baked calzones can also be frozen. To reheat a frozen calzone, simply remove it from the freezer, unwrap it, and place it on a baking sheet. Bake it in a preheated oven at 350°F for 15 to 20 minutes, or until heated through. If the pizza dough is cool, let it sit out at room temperature for at least 30 minutes before using. Preheat the oven to 450°F and set an oven rack in the lowest position. Drizzle a rimmed baking sheet with the olive oil. In a medium bowl, stir together the mozzarella, ricotta, Pecorino Romano (or Parmigiano Reggiano), salt, pepper, oregano, and red pepper flakes (if using). Divide the dough into two even balls. On a lightly floured work surface, roll each dough ball into a circle between 7 and 8 inches in diameter and ⅛ and ¼-inch thick. Spread 1 tablespoon of sauce over one half of each round of dough, leaving a 1-inch border. Top with the pepperoni slices and cheese mixture. (Just evenly spoon the cheese mixture on top of the sauce and pepperoni; no need to spread it.) Using your finger, dab a bit of water around the edges (this will help the dough seal). Holding the filling in place with one hand, use your other hand to fold the bare half of the dough over the filling to form a half-moon shape. Using a fork, press the edges of the dough together to seal. Roll the edge up to seal again. Transfer the calzones to the greased baking sheet. Brush with the egg wash and then prick each calzone with a fork 5 times to allow steam to escape during baking. Bake for 22 to 25 minutes, until puffed and golden brown. Let cool for about 15 minutes, then serve. Note: If using store-bought pizza dough, increase the salt in the cheese mixture to ¼ teaspoon. Make-Ahead/Freezer-Friendly Instructions: The assembled calzones can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Prior to baking, brush with the egg wash and prick with a fork. The assembled calzones can also be frozen before baking; wrap them in plastic wrap or aluminum foil, making sure that the wrap is tightly sealed. Prior to serving, let sit out at room temperature for a bit so the dough is soft enough to prick with a fork. Brush with the egg wash and prick before baking. The baked calzones can also be frozen. To reheat a frozen calzone, simply remove it from the freezer, unwrap it, and place it on a baking sheet. Bake it in a preheated oven at 350°F for 15 to 20 minutes, or until heated through. Nutrition Information Powered by Per serving (4 servings) Serving size: 1/2 a calzone Calories: 584 Fat: 28 g Saturated fat: 11 g Carbohydrates: 59 g Sugar: 2 g Fiber: 3 g Protein: 24 g Sodium: 1,196 mg Cholesterol: 56 mg Per serving (4 servings) Serving size: 1/2 a calzone Calories: 584 Fat: 28 g Saturated fat: 11 g Carbohydrates: 59 g Sugar: 2 g Fiber: 3 g Protein: 24 g Sodium: 1,196 mg Cholesterol: 56 mg