Pepperoni Calzones
It can be expensive to fill a calzone craving on a regular basis. Get inspired by this calzone recipe with no yeast dough - it's so simple and yummy!
Servings 2 calzones
Calories 923kcal
Ingredients
- 2 cups all-purpose flour
- 2/3 cup water
- 2 teaspoons baking powder
- 1/4 cup olive oil
- 1 teaspoon olive oil for coating
- 1 teaspoon sea salt
- 1/3 cup pizza sauce
- 1/3 cup mozzarella
- 1/2 cup pepperoni
- 1/2 tsp basil leaves chopped
- Pinch garlic salt
Instructions
- Mix together in a large bowl flour, sea salt, and baking powder.
- Add water, oil, and mix until everything is well combined and you start to see the dough forming. If using a Kitchenaid mixer, switch to the dough paddle. It will whip everything nicely and you’ll be left with a ball of dough at the bottom of the bowl. Knead the dough for about 2-3 minutes.
- Sprinkle some flour on your station and some on your dough. Work the flour into the dough so it’s no longer sticky. Separate the dough into two balls. Each ball makes one calzone.
- Using a rolling pin, thin out your dough. Start from left to right, then top to bottom until you have a circular or shape.
- Use a spoon to spread the sauce down in the center of the dough.
- Sprinkle with the mozzarella. Place the pepperoni on top.
- Starting from the bottom, fold the dough about an inch over. Do the same from the top and then fold over the sides to seal the contents.
- In a small bowl, combine the 1 tsp of oil, garlic salt, and basil leaves. Brush the top of the calzone. Bake in the oven on a pizza stone at 350 degrees for 15 minutes or until golden brown.
- Allow to cool for 2-3 minutes. Cut in half and serve.
Nutrition
Serving: 1calzone | Calories: 923kcal | Carbohydrates: 100g | Protein: 23g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 1930mg | Potassium: 751mg | Fiber: 4g | Sugar: 2g | Vitamin A: 304IU | Vitamin C: 3mg | Calcium: 301mg | Iron: 7mg