Tips from the
Pillsbury Kitchens
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var configuration = {"title":"Pepperoni Calzone","introduction":"\u003cp\u003eTell takeout pizza to take a hike! It can’t compete with this Easy Pepperoni Calzone recipe. All it takes is a few minutes of prep, and you’re ready for a simple weeknight meal that will satisfy everyone at your table.\u003c/p\u003e\n\u003cp\u003eCalzones take all the goodness of your favorite pizza and wrap it up in a golden, crispy dough pouch. Originally designed to be sold on the sidewalks of Naples, Italy, calzones have allowed hungry people around the world to bring the flavors of Italy on-the-go.\u003c/p\u003e\n\u003cp\u003eYou’ll love how the exterior of the calzone dough bakes golden brown, like the very best pizza crust you’ve ever had, all the way around. Inside, it’s filled with savory Italian pepperoni, gooey mozzarella cheese and tangy marinara sauce. Try our \u003ca href=\u0022https://www.pillsbury.com/recipes/fresh-and-fantastic-pizza-sauce/b63fdec1-92ba-46d6-9c5b-c6edb099436a\u0022\u003eFresh and Fantastic Pizza Sauce\u003c/a\u003e for a simple way to step up the sauce.\u003c/p\u003e \n\u003cp\u003eJust like with your favorite pizza, with homemade calzones, everybody gets to choose what they like. Do you want a classic pepperoni calzone? Plain cheese for picky eaters? Or strictly veggies? The only limit is your imagination (and the ingredients on hand)!\u003c/p\u003e\n\u003cp\u003eThis recipe streamlines the whole process by using Pillsbury™ Pizza Crust to skip straight to the good part. So in 15 minutes, it’s ready to throw into the oven. It’s perfect for nights when your family is on the run. Since calzones were built to move, they’re ready to bake and go. You can even eat them in the car!\u003c/p\u003e","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/TaeD8COmTw-mY4AYzYM6Vg_webp_base.webp?v=41d803f3\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/TaeD8COmTw-mY4AYzYM6Vg_webp_base.webp?v=41d803f3\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/TaeD8COmTw-mY4AYzYM6Vg_webp_base.webp?v=41d803f3\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Pepperoni Calzone"},"contributor":{"label":"By","name":"Pillsbury Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Jun 28, 2024"}},"ingredientGroups":[{"ingredients":[{"quantity":"1/2 ","description":"lb bulk Italian pork sausage"},{"quantity":"1","description":"cup marinara sauce"},{"quantity":"1/2","description":"cup bite-size thinly sliced pepperoni"},{"quantity":"1/4","description":"cup shredded fresh basil leaves"},{"quantity":"1","description":"can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust","productLink":"/products/pizza-crust/classic-pizza-crust"},{"quantity":"1 1/2","description":"cups shredded mozzarella cheese (6 oz)"}]}],"steps":[{"description":"Heat oven to 425°F. Spray cookie sheet with cooking spray. In 10-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain. Stir in 1/2 cup of the marinara sauce, the pepperoni and basil. Set aside.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/alqwBVuITqeJjnNrlwYgLQ_webp_base.webp?v=851d9f8d\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Unroll dough. Cut dough in half crosswise; cut each section in half lengthwise. On a cookie sheet, press or roll each dough portion into a 7x5-inch rectangle. Spoon sausage mixture on one side of each rectangle, then add cheese on top of sausage mixture. Fold dough over filling; press edges firmly with fork to seal.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/hxP8BtwISPO-YKZuivctIg_webp_base.webp?v=2cc5fd40\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Bake 15 to 17 minutes or until golden brown. Heat remaining 1/2 cup marinara sauce; serve with warm calzones.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/_nkl0lBRRjOgGLnEIrVrDg_webp_base.webp?v=6d346265\u0026t=51a43a57af4046789e5a7f20567b1195"}],"tips":[{"title":"","description":"The secret to making these easy pepperoni calzones is Pillsbury™ Pizza Crust! Quick and delicious for busy weeknights and perfect for everyone.","category":"Rich Snippet"},{"title":"","description":"If you don’t have fresh basil, top your pepperoni calzone with a generous spoonful of dried Italian herb seasoning or crushed rosemary leaves.","category":"Substitution"},{"title":"","description":"Line flat cookie sheets with baking parchment sprayed with cooking spray for easy clean-up.","category":"Time Saving"},{"title":"","description":"If you don\u0027t have bite-size sliced pepperoni, chop regular pepperoni before stirring it into the sausage mixture.","category":"Substitution"},{"title":"","description":"What could be better than handheld pizza with minimal mess? The calzone, like its Italian cousin pizza, originated in Naples, Italy during the 18th century. Its name translates to “pant leg” or “trouser” in Italian. Calzones made it easy for working people to grab a bite to eat without having to sit down with a knife and a fork. The original calzones were made by folding an uncooked pizza—topped with ingredients like ricotta cheese, mozzarella, anchovies and olives—in half before baking it. There are plenty more filling options for calzones—choose your favorite pizza toppings and you’re only 35 minutes away from dinner. This cheesy pork sausage-loaded calzone preps in just 15 minutes and makes 4 servings, perfect for sharing with your family. From mini football calzones to lasagna-filled, there’s a calzone (or two!) for your next meal in our list of \u003ca href=\u0022https://www.pillsbury.com/recipes/dish-type/pizza/calzones\u0022target=\u0022_blank\u0022\u003ebest calzone recipes\u003c/a\u003e. Ever wonder how long leftover pizza lasts? We’ve got the answer in our \u003ca href=\u0022https://www.pillsbury.com/everyday-eats/pizza/how-to-make-pizza-at-home#08\u0022target=\u0022_blank\u0022\u003ehow to make pizza guide\u003c/a\u003e.","category":"Editorial"},{"title":"","description":"Recipe meets Kitchen Tested criteria. Reviewed as part of project MSO-5941 BC Audit 200 recipes","category":"Kitchen Tested"}],"kitchenTips":[{"title":"","description":"If you don’t have fresh basil, top your pepperoni calzone with a generous spoonful of dried Italian herb seasoning or crushed rosemary leaves.","category":"Substitution"},{"title":"","description":"Line flat cookie sheets with baking parchment sprayed with cooking spray for easy clean-up.","category":"Time Saving"},{"title":"","description":"If you don\u0027t have bite-size sliced pepperoni, chop regular pepperoni before stirring it into the sausage mixture.","category":"Substitution"}],"additionalContent":[{"title":"What Is a Calzone?","description":"\u003cp\u003eIn short, it’s a handheld pizza! It starts with all the usual toppings of your favorite pizza, but then you fold the dough in half and pinch the edges together. The result is a pizza, without the mess: A half-moon shape, with dough on the top and the bottom, so you can eat it with your bare hands.\u003c/p\u003e\n\u003cp\u003eJust like pizza, the calzone originated in Naples, Italy. The word ‘calzone’ translates to “pant leg” or “trouser” in Italian, likely a reference to its distinctive shape, but also a nod to the people who originally loved it. Way back in the 18th century, calzones were an easy way for working people to grab a bite to eat on the go, without having to sit down with a knife and fork.\u003c/p\u003e\n\u003cp\u003eToday, calzones remain infinitely versatile, loaded with Italian flavors, and ready to go wherever you take them! Experiment with different flavor varieties and find your favorite in our list of the best \u003ca href=\u0022https://www.pillsbury.com/recipes/dish-type/pizza/calzones\u0022\u003eQuick + Easy Calzone Recipes\u003c/a\u003e!\u003c/p\u003e","category":"SEO Content_1"},{"title":"Calzone Dough vs. Pizza Dough","description":"\u003cp\u003eIf you’re making pizza and calzone dough from scratch, there are slight differences that make pizza dough sturdier, and calzone dough a bit softer. Homemade pizza dough is much more versatile, and easier to bake into that classic pizza dough crunch, while most calzone dough recipes use eggs and olive oil, giving it a distinct flavor profile and a soft, chewy texture. If you’ve got the time, calzone dough from scratch can add an elevated angle to your calzone experience.\u003c/p\u003e \n\u003cp\u003eLucky for you, \u003ca href=\u0022https://www.pillsbury.com/products/pizza-crust/classic-pizza-crust\u0022\u003ePillsbury™ Classic Pizza Crust\u003c/a\u003e does a great job making a restaurant-quality pizza wrap and cuts way down on your calzone recipe’s prep time. While there are differences between the two, pizza dough will definitely get you the classic homemade calzones you’re craving.\u003c/p\u003e","category":"SEO Content_2"},{"title":"Preparing a Calzone","description":"Calzones are super easy to prepare. Follow these simple steps to get it right every time. \n\u003ch3\u003e\u003cb\u003eRoll out the Dough\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eRoll out the full crust and slice it into four pieces, for four mini calzones. Then, press or roll out each quarter until it’s about a 7x5-inch rectangle. You can use a rolling pin, or your hands for this part.\u003c/p\u003e \n\u003ch3\u003e\u003cb\u003eFill with Flavor\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eThis is designed as an easy variation on a calzone recipe, so it sticks with the classics, but that’s by no means the end of the story. Spicy sausage and sliced pepperoni are the toppings listed, but you can add olives, mushrooms, peppers, onions—any of your favorite pizza toppings. Or try mixing in some Parmesan, asiago or smoked gouda in with the recommended mozzarella cheese. Feel free to pile it on, just don’t overstuff it! You still want it to be able to seal the dough.\u003c/p\u003e\n\u003ch3\u003e\u003cb\u003eArrange and Seal\u003c/b\u003e\u003c/h3\u003e\n\u003cp\u003eYou don’t have to add the ingredients the way you would on a pizza. They can all go in together, with the meat and cheese mixing it up as you like. Just keep all your fillings isolated to one half of your calzone dough rectangle, and leave a thin edge around the outside for sealing. Next fold your “clean” half over the top and push the edges together to close up your delicious pizza.\u003c/p\u003e\n\u003cp\u003eA good seal is essential to making sure it all bakes beautifully. Press the edges firmly and use a fork to create a strong seal to prevent the fillings from leaking out. You can also brush the interior edge with a beaten egg wash. It’ll act as a glue, and you can use any remainder to brush the surface of your calzone, to give it a shiny, crunchy outer layer, just like at the pizza place.\u003c/p\u003e","category":"SEO Content_3"},{"title":"Baking a Calzone","description":"\u003cp\u003eOnce your calzones are in the oven, that’s it. All you have to do is sit back and wait for them to be done, about 15 to 17 minutes. There’s no need to flip halfway through, and doing so can actually get in the way of forming the outer crust, resulting in a soggy calzone. And nobody wants that.\u003c/p\u003e\n\u003cp\u003eHow will you know when your calzones are done? Let the dough be your guide. When the surface is golden brown, they’re ready to take out. But be careful! They’ll be coming out hot and filled with molten cheese and sauce. Let them cool for a few minutes before you dig in. It may not be easy, but this calzone recipe is worth the wait.\u003c/p\u003e","category":"SEO Content_4"}],"faq":[{"title":"Should I Poke Holes in the Top of My Calzone?","description":"\u003cp\u003eIt’s by no means necessary, but you can poke small holes in the top of your calzone, to help heat escape the dough. As the calzone filling heats up, air trapped inside can expand, pressing against the calzone dough and creating air bubbles. If they expand too much, they can explode, causing a big, pizza-y mess in your oven.\u003c/p\u003e\n\u003cp\u003eYou should only need to poke a single hole in each calzone to allow that hot air to escape safely. To do it, simply poke or slice a small opening in the top with a sharp knife. No need to make it too big, about a half inch should do.\u003c/p\u003e\n\u003cp\u003eAs an added bonus, poking a hole in your calzone can help keep the dough from getting soggy, and you’ll end up with a crispy exterior.\u003c/p\u003e","category":"FAQ_1"},{"title":"How Do You Eat a Calzone?","description":"\u003cp\u003eCalzones were designed to be street food, and that means no utensils required. Just grab it and take a bite, sort of like a pizza sandwich!\u003c/p\u003e\n\u003cp\u003eSome people prefer using a fork and knife, and that’s just fine, too. Especially if you have pepperoni calzone with an abundance of filling, eating on a plate may be a preferable way to enjoy it, and undeniably less messy.\u003c/p\u003e\n\u003cp\u003eIf you want to upgrade your eating, fix a dunking station! Especially if you’ve made mini calzones, whip up a bowl of \u003ca href=\u0022https://www.pillsbury.com/recipes/creamy-tomato-basil-soup/1dc9a0ec-0a0a-423e-a4a9-c08ca6d1b0af\u0022\u003eCreamy Tomato Soup\u003c/a\u003e for an incredible dipping sauce.\u003c/p\u003e","category":"FAQ_2"},{"title":"What’s the Best Way to Reheat Leftover Calzone?","description":"\u003cp\u003eLeftover calzones can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months. Remember, especially if you’re freezing your leftovers, always use an airtight container. That’ll keep the calzone dough fresh and prevent freezer burn.\u003c/p\u003e\n\u003cp\u003eWhen it’s time to reheat, you have a couple of options. In the oven, or on a skillet.\u003c/p\u003e\n\u003cp\u003eBake for 15-20 minutes in a 425°F oven until your pepperoni calzone is heated through.\u003c/p\u003e\n\u003cp\u003eOr you can cook on a skillet over medium-high heat. Allow the skillet to get hot, and let the calzone heat on each side for about 2 minutes. The advantage of this method is that your homemade calzones will get a crispy crust, and you can get back to eating that much faster!\u003c/p\u003e","category":"FAQ_3"}],"tipCategories":[{"categoryName":"Editorial","heading":"More About This Recipe","cssClass":"recipePartStory","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"What could be better than handheld pizza with minimal mess? The calzone, like its Italian cousin pizza, originated in Naples, Italy during the 18th century. Its name translates to “pant leg” or “trouser” in Italian. 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We’ve got the answer in our \u003ca href=\u0022https://www.pillsbury.com/everyday-eats/pizza/how-to-make-pizza-at-home#08\u0022target=\u0022_blank\u0022\u003ehow to make pizza guide\u003c/a\u003e.","category":"Editorial"}],"isExpandable":false},{"categoryName":"Kitchen Tested","heading":"More About This Recipe","cssClass":"recipePartStory","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"Recipe meets Kitchen Tested criteria. Reviewed as part of project MSO-5941 BC Audit 200 recipes","category":"Kitchen Tested"}],"isExpandable":false},{"categoryName":"Rich Snippet","heading":"","cssClass":"recipePartMethodNote","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"The secret to making these easy pepperoni calzones is Pillsbury™ Pizza Crust! 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var moduleName = 'sovrn';
var isVueModule = true;
GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule)
});
})();