Pepperoni Calzones

Calzones with pepperoni and ricotta have a ton of filling. I use a simple No-Knead pizza dough for this recipe! It bakes up wonderful and golden brown. Keep additional sauce on hand for dipping.

Ingredients :

• Made pizza dough weighing 2 pounds (32 ounces).

• Four to six tablespoons of marinara sauce + additional for dipping

• Ricotta cheese, 8 ounces

• 8 ounces of grated mozzarella cheese and 4 ounces of chopped pepperoni

• 2 teaspoons chopped fresh oregano

Using egg wash:

• One big egg

• 1 teaspoon of water

STEPS :

     1. Warm up the oven :

Turn the oven on to 375°F.

     2. Separate the dough :

To make large or small calzones, divide the prepared pizza dough into 4 or 6 evenly sized balls. Work with one dough ball at a time, covering the other dough balls to prevent drying out.

     3. Spread the dough out :

Take the dough ball and place it on a lightly dusted surface. Roll it out with a rolling pin until it has a circle that is 6 to 8 inches in diameter, again depending on the size you want. I would aim for a diameter of about 8 inches if you are making four larger calzones. Choose 6-inches if you're building the smaller version.

When it's time to fill the calzones, you can create an assembly line by rolling out all of the dough balls. By the time you're finished, you ought to have four to six empty mini pizza crusts.

     4. Calzones with filling :

For later sealing, leave a 1/2-inch boarder all the way around the dough's edge. One half of the dough circle should have roughly a tablespoon of marinara sauce added to it. About two tablespoons of ricotta should be added to the sauce and distributed over half of the dough, leaving the border unfilled. Continue by using all of the leftover dough circles. Distribute the mozzarella, fresh oregano, and diced pepperoni equally among the calzones.

     5. Calzones must be sealed :

Once the filling has been applied, lightly run your finger over the calzone's edge after dipping it in some water. After that, fold the dough's unfilled side over the filling. Close the edges with a pin.

     6. Making steam vents :

To let steam to escape while baking, make three slits in the top of each calzone with a serrated knife.

     7. Use egg wash to brush :

Make the egg wash and then bake the calzones. In a small bowl, mix the egg with 1 tablespoon of water by stirring with a fork. Apply the egg wash to the calzones' tops with a pastry brush.

     8. Calzones are baked :

Use parchment paper to cover a baking sheet. When the calzones are a deep golden brown all over, place them in the oven and bake for 35 to 40 minutes.

     9. To Serve :

Warm calzones should be served with extra marinara on the side for dipping.

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