Pepperoni Calzones

Pepperoni Calzones from

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 (omit if dairy free)
  • 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.

  • 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.

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  1. says

    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!

  2. says

    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!

      • says

        @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!

  3. Wendy says

    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!!!

  4. Caroline Krueger says

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

  5. says

    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. :)

  6. says

    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

  7. Jo says

    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!

  8. Washington Mom says

    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!!

  9. says

    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.

  10. Samantha says

    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!

    • says


      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!


  11. CBbaker says

    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.


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