Easy Baked Pepperoni and Cheese Calzone

Vegetarian: Omit pepperoni and add your favorite veggies.
Gluten-Free: Use a gluten-free flour blend.
Vegan: Use dairy-free cheese and omit pepperoni.

In a large bowl, combine flour, yeast, salt, and sugar. Mix well.
Make a well in the center, add warm water and olive oil. Stir until a dough forms.
Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Punch down the dough and divide it into 4 equal portions. Roll each portion into an 8-inch circle.
Spread marinara sauce on half of each circle, leaving a border.
Top with mozzarella cheese and pepperoni (and any other toppings!).
Fold the empty dough half over the filling and press edges to seal. Crimp with a fork.
Bake for 15-20 minutes, or until golden brown and crispy.
Let cool slightly before serving.

Warm water activates the yeast for a better rise.
Proper kneading develops gluten for a chewier crust.
Get creative with fillings! Experiment with different cheeses, meats, and veggies.
For a crispier crust, brush with olive oil before baking.

Enjoy these delicious calzones on their own, or with a side salad and marinara sauce for dipping. A little garlic butter adds extra flavor!

Q: Can I make the dough ahead?

A: Yes! Prepare the dough and refrigerate for up to 24 hours. Let it come to room temperature before rolling.

Q: Can I freeze the calzones?

A: Yes, baked calzones can be frozen for up to 3 months. Reheat at 350°F (180°C) for 15-20 minutes.

These easy baked pepperoni and cheese calzones are a fantastic twist on classic pizza. They’re sure to become a family favorite!