Description
This recipe for Homemade Pizza Pockets features two delicious varieties: a classic pepperoni and black olive calzone and a broccoli and cheddar calzone. Using refrigerated pizza dough, these savory pockets are easy to assemble and bake to golden perfection, making for a perfect snack or meal.
Ingredients
Scale
Classic Pepperoni & Olive Calzones
- 1 refrigerated classic pizza crust
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 2 oz pepperoni slices
- 4 oz can sliced black olives, drained
Broccoli & Cheddar Calzones
- 1 refrigerated classic pizza crust
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 1/2 cups finely chopped broccoli (thawed from 12 oz frozen bag)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and position the racks in the middle. Grease two baking trays or line them with parchment paper to prevent sticking.
- Prepare the Dough: On a lightly floured surface, divide the pizza dough into two equal halves. Roll each half into a circle approximately 6-8 inches in diameter. Place the dough circles onto the prepared baking trays.
- Assemble the Classic Pizza Calzones: Spread pizza sauce evenly over one half of each dough circle. Add shredded mozzarella cheese on top, then layer with pepperoni slices and drained black olives.
- Seal the Classic Calzones: Fold the dough over the fillings to form a pocket. Press the edges together firmly with your fingers or a fork to seal the calzone. Cut small slits on the top to allow steam to escape during baking.
- Assemble the Broccoli & Cheddar Calzones: Brush the surface of the dough with olive oil and sprinkle Italian seasoning evenly. In a bowl, combine finely chopped broccoli with sharp cheddar and mozzarella cheese. Spoon this mixture onto one half of each circle of dough.
- Seal the Broccoli Calzones: Fold the dough over the broccoli and cheese mixture and seal the edges tightly. Cut slits on the top to release steam.
- Bake the Calzones: Place the baking trays in the preheated oven. Bake for 25-30 minutes, swapping the trays halfway through to ensure even baking. The calzones are done when the crust is golden brown and crispy.
Notes
- Make sure to cut slits on top of each calzone to avoid soggy bottoms and allow steam to escape.
- Use thawed broccoli and squeeze out excess moisture for best texture in the broccoli calzone.
- You can substitute or add other fillings such as mushrooms, bell peppers, or cooked sausage as desired.
- If using homemade dough, ensure it is chilled and rested before rolling out.
- Serve warm with extra pizza sauce or marinara for dipping.
