Pepperoni Calzone

by Lana Stuart on December 18, 2012 · 2 comments

Pepperoni Calzone

I know it’s the Christmas season and everything, but your family cannot live on sugar cookies and fudge. Can they? Well, maybe your kids think they can, but mom and dad know better. Don’t they?

Regardless of how hectic the season may be at your home, you still need to get dinner on the table most evenings. And it needs to be something that is easy to prep and delicious. That’s where this Pepperoni Calzone comes into the picture. It’s fast to assemble thanks to Pillsbury’s refrigerated Artisan pizza crust and if your family likes pizza, they’re going to love this calzone.

Now, let me just make it clear that I am certainly not Italian. Not even one little smidgen. But I do love Italian food. So when I started to write this recipe, I began to wonder…is this a calzone or is this a stromboli? Well, I read all kinds of things on the internet and I still am not sure. So, to all you Italian food aficionados, if I’m calling this calzone and it’s really stromboli, I apologize. It may be neither one for all I know. I really wanted to just call it a “folded pizza.”

Start by preheating the oven to 400° if you’re using a dark or non-stick pan (425° for all other pans).

Step-by-step photo for Pepperoni Calzone

Spray your baking sheet with cooking spray. Unroll the pizza crust onto the pan and spread it out to the desired size and shape. Spread the pizza sauce to within 1” of the edges of the crust. Top with shredded mozzarella, and black olives.

Arrange the pepperoni on one half of the long edge of the crust. Fold opposite side over and gently press edges to seal. Spray the top of the crust lightly with cooking spray.

Bake for 15-17 minutes or until a dark golden brown. Remove from the oven and allow to cool for a few minutes. Slice and serve.

These amounts are just guidelines. Use more of any of the ingredients if you like! Want more pepperoni? Load it up! More olives, maybe some mushrooms? Sure…make it your own.

Enjoy!

Pepperoni Calzone

Rating: 41

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 servings

Pepperoni Calzone

A quick version of pepperoni calzone using a refrigerated pizza crust.

Ingredients

  • 1 Pillsbury Artisan pizza crust
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella
  • ¼ cup sliced black olives
  • 4-5 oz. thinly sliced pepperoni

Instructions

  1. Preheat the oven to 400° for dark or non-stick pans (425° for all other pans).
  2. Spray a baking sheet with cooking spray. Unroll the pizza crust onto the pan and spread it out to the desired size and shape.
  3. Spread the pizza sauce to within 1” of the edges of the crust. Top with shredded mozzarella, and black olives.
  4. Arrange the pepperoni on one half of the long edge of the crust. Fold opposite side over and gently press edges to seal. Spray the top of the crust lightly with cooking spray.
  5. Bake for 15-17 minutes or until a dark golden brown.
  6. Remove from the oven and allow to cool for a few minutes. Slice and serve.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2012/12/18/pepperoni-calzone/

Other calzone recipes you might enjoy from around the internet:

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{ 2 comments… read them below or add one }

1 Miss P December 20, 2012 at 8:10 pm

Cold and rainy here. That would really hit the spot!
Miss P

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2 Lana December 20, 2012 at 9:15 pm

Same here. And we were out in it all day. Yuck.

Reply

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