Pie Crust Pepperoni Calzone

You guys don't know the struggle I had making this calzone.  Ugh!  I know I can be dramatic, but really though...

This particular day, I preheated the oven in preparation for baking.  I then got to work with my pie crust, which thought I had defrosted enough to use for this calzone.  However, it still wasn't pliable enough for me to fold over or even move around without breaking.  And break it did...  I tried for what feels like forever to make this work.  Guess what?  It wasn't working.  I only generated a pile of broken pie crust pieces.  Womp womp.

Never fear!  Living in Hoboken means I have a grocery store three blocks away, so I ran there to buy more pie crust (with a pit stop to get iced coffee, obviously!) and was back 15 minutes later.  As I walked back into my kitchen, I instantly realized that I had left the oven on.  I thought I had turned it off because I had pressed a button and the oven beeped at me.  That means it's off, right?  No!

Once I got over my annoyance at myself, I realized the pie crust which had offended me 15 minutes earlier was now at a perfect temperature to roll out and use for my calzone!  Soooo, I ended up using the original pie crust instead of the one that I had left my apartment to purchase.  Isn't cooking fun?  This is fun.  So. much. fun.

I had toyed with the idea of using regular pizza crust for this calzone and I'm really happy I stuck with the pie crust.  The calzone was flaky and completely delicious.  The only potential drawback is that you will need to use a knife and fork to eat this.  The pie crust just isn't substantial enough to hold the filling.  This is so delicious that I couldn't really care less!  Just make it yourself and see!


Pie Crust Pepperoni Calzone
makes 4 servings

Print Recipe

  • 1 pie crust, store-bought or homemade
  • 1/2 cup ricotta
  • 1 egg
  • 1/2 cup pizza sauce
  • 3/4 - 1 cup pepperoni slices, quartered
  • 2 tablespoons diced onions
  • 1/4 teaspoon oregano
  • 1/4 teaspoon red pepper flakes, optional
  • cracked black pepper, optional
  • 1 cup mozzarella cheese, shredded

1) Preheat oven to 400 degrees F.

2) In a small bowl, beat the egg.  Set a small portion aside to use as an egg wash later.

3) Mix the remaining egg with the ricotta cheese.  Set aside.

4) In a medium bowl, combine the pizza sauce, pepperoni, onions, and seasonings.  Stir in the egg and ricotta mixture until incorporated.

5) Gently fold in the shredded mozzarella cheese.

6) Roll out the pie crust onto an ungreased baking sheet.  Spoon the filling onto one side of the pie crust, leaving about 1/3 inch of crust around the edges.

7) Fold the second half of the pie crust over the first half, using a fork to gently press the edges together.

8) Cut slits into the top of the calzone.

9) Brush the calzone with the beaten egg which was set aside earlier.

10) Bake 20-25 minutes, until the crust is golden brown.

11) Allow the calzone to cool slightly before cutting into it.  Serve warm.