Pepperoni Calzones

by Erin, The $5 Dinner Mom on March 10, 2010

These didn’t stay on our plates very long!  And, they are completely freezer friendly, so be sure to make a big batch and freeze for a future meal!  (Freeze after baking.)

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Pepperoni Calzones

Yield – 4-6 servings

Preparation Time – 30 minutes (plus time to make the dough)

Cooking Time – 15-20 minutes


  • 1 cup water
  • 1 Tbsp olive oil ($.10)
  • 1 tsp salt
  • 1 cup whole wheat flour ($.28)
  • 2 cups white flour ($.40)
  • 1 tsp garlic powder ($.05)
  • 1 tsp Italian seasoning ($.05)
  • 1 Tbsp sugar ($.05)
  • 1 package yeast ($.25)
  • 1 cup spaghetti or pizza sauce ($.50)
  • 1 cup shredded mozzarella cheese ($.50) Using up that $.99/bag Kraft cheese
  • About 40 pepperonis ($1)
  • 1 Tbsp olive oil ($.10)
  • Couple shakes of garlic salt (free) Used $.50 coupon doubled to $1 with a $1 sale price
  • Fresh fruit – 4 clementines and 1/4 cantaloupe ($1.50)


  • Place the first 9 ingredients into bread machine on dough cycle. By hand instructions for pizza dough can be found here.

  • Once the dough cycle is complete, place the dough on a clean, floured surface.

  • Knead into a ball.

  • Divide the dough into 2 balls.

  • Further divide into 4 balls.

  • And divide one more time into 8 little dough balls. (From here, I took 2 of these dough balls and made them into 4, so that I could make “mini-calzones” for the boys.)

  • Roll out the dough balls into rectangular-oval-ish shapes. Place onto greased baking sheets.

  • Place a few pepperonis onto one half of the dough.

  • Top with some sauce, cheese and more pepperonis. (I made cheese-y ones for Steve, and dairy-free ones for the rest of us!)

  • Fold the other half over.

  • Pinch the edges together.

  • And mash the edges together with a fork. (This step is not necessary, but I like to do it to prevent the sauce from leaking out!)

  • Brush the top with olive oil.

  • Sprinkle garlic salt on top.

  • 14. Bake at 350 for 10-15 minutes, or until golden brown on top.
  • Serve Pepperoni Calzones with Fresh Fruit.

Cost $4.68

PLUS, there were 2 leftover for Steve to take for lunch!

P.S. These are totally freezer friendly and would be great for OAMC or Freezer Cooking! Freeze after baking.

{ 39 comments… read them below or add one }

Chalena @ The Life and Times of the Harley Family March 10, 2010 at 6:12 pm

I look forward to trying this recipe! Looks wonderful, easy and tasty.


Lisa March 10, 2010 at 6:58 pm

Yum, these are going to be a must try here! Would you freeze them before cooking or after?


Erin, The $5 Dinner Mom March 10, 2010 at 7:06 pm


After baking!


Carissa March 10, 2010 at 7:00 pm

Yummm! Looks like a fun one. I’m going to try this one next week. I’m assuming I would freeze them *after* baking?

Thanks! :)


Candi March 10, 2010 at 7:45 pm

Yum! I’ve been wanting to make some calzones! You make it look so easy!


Ellen @ CheapCooking March 10, 2010 at 9:00 pm

Calzones are a favorite around here and you remind me that I haven’t made them a while. Plus having some “stuff in bread” in the freezer makes for a great fast lunch sometimes. My latest was bierocks, cooked ground beef, cabbage and onions in bread. Really really good!


Erin, The $5 Dinner Mom March 10, 2010 at 9:05 pm

@Ellen @ CheapCooking,

I love bierocks! I’ll have to add those to my “to do” list!


Kim Karstetter March 10, 2010 at 9:40 pm

I’m going to make mine with Veggies!!


Jennifer March 10, 2010 at 9:43 pm

I am definitely going to try making my own dough with your recipe! When I make these using the grocery store dough I use more pepperoni and to prevent too much grease from leaking out I boil it for a couple of minutes first. May also be a good idea to take off some extra calories! Thanks for the recipe!


Tina March 11, 2010 at 5:21 pm

@Jennifer, Do you boil the whole calzone or just the pepperoni? I like the idea of getting rid of some of the grease, just a bit confused.



Jennifer March 11, 2010 at 5:39 pm

@Tina, I’m sorry I wasn’t clearer! I boil some water in a little sauce pan and throw the pepperoni in for a minute or two – you’ll see all the grease float to the top…when I take them out I just blot them a bit and they’re ready to go into the calzone!


Patty March 10, 2010 at 10:45 pm

I think my children would really like these.


Kailin December 19, 2011 at 11:27 pm

Your answer lifts the inteillgnece of the debate.


dbxhvl December 20, 2011 at 12:56 pm
dalgtfstdym December 22, 2011 at 8:19 am
Wendy March 11, 2010 at 1:30 am

Around this area (Phila. metro), these are called either Panzarottis or pizza turnovers. Calzones serve the sauce on the side with just the toppings in the middle. But, dang, no matter what they’re called, they’re good!! I leave the pepperonis out, though. Yum!!!


gourmetmomma March 11, 2010 at 8:57 am

i bet these would be tasty with some (precooked) ground turkey or caramelized onions in them too.


Allison March 11, 2010 at 9:56 am

These look fantastic! They would be a great alternative to Pizza Friday.


Caroline Krueger March 11, 2010 at 10:39 am

What if you don’t have a bread maker? Can you translate the recipe to just using my regular oven?


Erin, The $5 Dinner Mom March 11, 2010 at 3:47 pm
Melissa March 11, 2010 at 2:24 pm

Saw your cook book at Fred Meyer the other day. Is this recipe in there? Need to wait until we have the money in our budget to pick it up but hope to buy it soon. :)


Iris Robin March 11, 2010 at 3:11 pm

Your calzones look yummy! I will try this recipe with my daycare children.Do you think making your own pizza sauce or buying it is cheaper? You have very nice picture descriptions. What kind of camera do you use?
Thanks Iris Robin


Amanda March 11, 2010 at 3:27 pm

Great recipe! We’ll have to try this sometime, it is a great alternative to pizza and we love pizza!


The Handmade Project March 11, 2010 at 4:43 pm



Kristine March 11, 2010 at 6:19 pm

Could you make this with all white flour? Would I just use 3 cups?


Erin, The $5 Dinner Mom March 11, 2010 at 10:09 pm


Yes…just use 3 cups of white flour!



Jo March 11, 2010 at 9:27 pm

Erin, We had pizza on the menu for tonight, but tried your calzones instead. I liked the whole wheat addition, even though it was still a bit of a tough sell to my kids (why can’t they love whole wheat as much as I do)? We did a sausage, sauteed onion and canned mushroom version, as well as a plain cheese/sauce version. They were quite tasty and the dough was very easy to work with. Thanks for the new favorite!


Rachel M. March 11, 2010 at 11:51 pm

Where do you get your pepperoni from? Whenever I’ve bought it, it was extremely expensive.


Washington Mom March 12, 2010 at 9:13 pm

Thanks so much for the great recipe! I usually make my dough for Friday pizza night, but this sounded too yummy to pass up! My crew devoured these in no time flat…I even stuffed some spinach inside and they never even realized it! They kept commenting on how yummy they were. I especially liked how easy the dough was to roll out…my other pizza dough is very hard to get thin enough…this was perfect!! Thanks again!!


Erin, The $5 Dinner Mom March 12, 2010 at 9:15 pm

@Washington Mom,

Great! So glad you enjoyed it…and LOVE the sneaky spinach idea!!! I’ll do that next time for sure!


Jennifer March 13, 2010 at 8:48 pm

These were awesome! Thank you! :)


Beth March 22, 2010 at 3:20 pm

Could you make these the night before and let them sit in the refrigerator the next day until it’s time to cook them? Also, when you freeze them, do you allow them to thaw before cooking, or put them in the oven straight from the freezer?

Thanks so much! I plan to make these this week.


Erin, The $5 Dinner Mom March 22, 2010 at 4:29 pm


I would cook before freezing. If you put in the fridge overnight, be sure to wrap them in some greased plastic wrap so they don’t rise out of control.


Samantha April 12, 2010 at 3:37 pm

I want to try making extras to freeze but need to know how to cook them after. Do I thaw then reheat in the oven, put them straight in the oven frozed, and do they cook at the same temp for the same time?? Thanks!


Erin, The $5 Dinner Mom April 12, 2010 at 3:54 pm


You can freeze them after cooking. Try reheat, you can put into the oven frozen or thaw and then reheat. The oven temp would be 350 for both…only heat twice as long if putting them in frozen. I’m not sure on the amount of time needed to reheat, as I have not tried…I imagine in the neighborhood of 20-30 minutes from thawed and close to an hour if frozen. But you’ll have to see!



CBbaker November 2, 2010 at 11:10 pm

I really wanted to like this recipe. And I guess I shouldn’t comment yet, as I’ve not tasted the finished product…but the dough was not even usable out of my breadmaker. I’ve never had dough wind up goopy like this did, and I make dough often. I had to scrape the goop out of the pan, add flour, and knead for probably a half an hour before I got anything that even resembled a bread dough. And even then, it stuck to EVERYTHING it touched. I love this idea though, and I’m sure that I’ll use it again, but probably with a different dough recipe.


Rebecca November 8, 2010 at 12:35 pm

With 1 cup water and 3 cups flour, your dough should not have been goopy at all! Any chance you missed the white flour (and only added the wheat)?


Dawn August 17, 2013 at 2:59 pm
Dawn August 17, 2013 at 2:59 pm

Do you ever freeze your pizza dough for later?


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