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Delicious Easy Calzone stuffed pizza pocket baked with cheese and peppers.

Easy Calzone Stuffed Pizza Pocket Baked

A fun and customizable handheld pizza, perfect for busy nights and picky eaters. Great for easy lunches and can be made vegan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough
  • 1 package Pizza dough (store-bought or homemade)
Filling Options
  • 1 cup Mozzarella cheese For classic filling
  • 1/2 cup Ricotta cheese For a creamier texture
  • 1/2 cup Pepperoni slices Classic filling
  • 1/2 cup Sausage, cooked and crumbled For meat lovers version
  • 1/2 cup Chopped mushrooms
  • 1/2 cup Chopped bell peppers
  • 1/2 cup Spinach
  • 1/4 cup Marinara sauce For classic filling
  • 2 tablespoons Pesto For chicken filling
  • 1/4 cup Sun-dried tomatoes For chicken filling
Toppings
  • 1 tablespoon Olive oil or egg wash For brushing
  • 1 teaspoon Italian seasoning For sprinkling on top
  • 1/4 cup Grated Parmesan cheese Optional topping

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Divide pizza dough into four equal portions.
  3. Roll each piece into a circle or oval shape, leaving about 1 inch around the edge.
  4. Add your chosen filling to one half of the dough.
  5. Fold the dough over and pinch the edges closed.
  6. Crimp the edges with a fork for extra security.
  7. Cut 2 to 3 small slits on top to allow steam to escape.
  8. Brush the tops with olive oil or egg wash, and sprinkle Italian seasoning and Parmesan cheese if desired.
Baking
  1. Bake in the preheated oven for 15 to 20 minutes until deep golden and cooked through.

Notes

You can freeze unbaked calzones: assemble and seal them, freeze until firm, then wrap and store in a freezer bag for 2-3 months. Bake directly from frozen, adding 8-12 extra minutes. Ensure not to overstuff the calzones to prevent leaking.