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Homemade pepperoni three-cheese calzone cut in half showing melted cheese dripping onto parchment paper

Homemade Pepperoni Three-Cheese Calzone

Homemade pizza dough stuffed with mozzarella, ricotta, Parmesan, and pepperoni, folded into a golden calzone and baked at 475°F. Served with warm marinara for dipping.
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Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Total Time 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Pizza Dough
  • 3 1/4 cups all-purpose flour
  • 1 packet active dry yeast 2 1/4 tsp
  • 1 tsp sugar
  • 1 tsp salt
  • 1 1/4 cups warm water 105-110°F
  • 2 tbsp olive oil
Three-Cheese Filling
  • 1 cup shredded mozzarella low-moisture
  • 3/4 cup ricotta cheese whole-milk
  • 1/4 cup grated Parmesan
  • 20-25 slices pepperoni
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • black pepper and red pepper flakes to taste
For Finishing
  • 1 egg + 1 tbsp water egg wash
  • extra grated Parmesan for topping
  • marinara sauce for dipping

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Baking sheet or pizza stone
  • Fork (for crimping)
  • Pastry Brush

Method
 

  1. Combine warm water (105-110°F), sugar, and yeast in a large bowl. Let sit 5-10 minutes until foamy. Add olive oil, salt, and flour gradually. Mix until a shaggy dough forms.
  2. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise 1-1.5 hours until doubled.
  3. Mix mozzarella, ricotta, Parmesan, Italian seasoning, garlic powder, pepper, and red pepper flakes in a bowl.
  4. Preheat oven to 475°F with baking sheet inside. Punch down dough, divide into 2 balls. Roll each into a 10-12 inch circle. Spread cheese filling on one half, layer pepperoni on top. Leave 1-inch border.
  5. Fold dough over filling into a half moon. Press edges shut and crimp with a fork. Cut 2-3 steam slits on top. Brush with egg wash and sprinkle Parmesan.
  6. Bake on preheated sheet at 475°F for 13-16 minutes until golden brown. Rest 5 minutes. Optional: brush with garlic butter and parsley. Serve with warm marinara.

Notes

Yeast check: If no foam after 10 minutes, the yeast is dead. Start with a fresh packet.
Whole-milk ricotta: Part-skim is grainy and watery. Whole-milk holds its texture and stays creamy.
Seal every inch: Press with fingers, then crimp with a fork. Any gap becomes a cheese blowout.
Preheat the baking surface: A hot baking sheet or pizza stone crisps the bottom on contact.
Garlic butter finish: Brush melted butter mixed with minced garlic and chopped parsley on the hot crust right after baking for a pizzeria-style shine.