Description

These Homemade Pizza Pockets are a delightful and convenient meal or snack option, featuring classic Italian calzone recipes with two delicious variations: Classic Pizza Calzone with pepperoni and olives, and a Broccoli & Cheddar Calzone for a veggie-rich alternative. Perfectly baked to golden brown perfection, these pockets are crispy on the outside and bursting with flavorful fillings inside.

Ingredients

For Classic Pizza Calzone:

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

For Broccoli & Cheddar Calzone:

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 (from a 12 oz frozen bag, thawed)

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Instructions

Preheat 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 Dough: On a lightly floured surface, divide the pizza dough into two halves. Roll each half into a circle about 6-8 inches in diameter and transfer these dough circles to the baking trays.
Spread Sauce: Spread pizza sauce on one half of each dough circle, preparing the base for the classic calzone.
Add Classic Calzone Fillings: Top the sauced side with shredded mozzarella cheese, pepperoni slices, and drained black olives to build flavor layers.
Seal Classic Calzone: Fold the dough over the filling to form a pocket. Press edges together using your fingers or a fork to seal and cut small slits on top to allow steam release during baking.
Brush & Season Classic Calzone: Brush the sealed dough with olive oil and sprinkle Italian seasoning evenly for enhanced flavor and a golden crust.
Mix Broccoli Filling: In a bowl, combine finely chopped broccoli with shredded sharp cheddar and mozzarella cheese to prepare the second calzone filling.
Assemble Broccoli & Cheddar Calzone: Spoon the broccoli-cheese mixture onto one half of the second dough circle, then fold and seal as before. Cut slits on top for steam.
Bake Calzones: Place both calzones in the preheated oven and bake for 25-30 minutes, swapping trays halfway through to ensure even cooking, until crusts turn golden brown and crispy.
Cool & Serve: Allow the calzones to cool slightly before serving so the filling sets and avoids burns.

Notes

Using refrigerated pizza crust speeds up preparation but fresh dough can be substituted if preferred.
Make sure to cut slits on the calzone tops to prevent steam buildup which can cause bursting in the oven.
Feel free to customize fillings with your favorite ingredients like mushrooms, bell peppers, or different cheeses.
Let calzones rest for a few minutes after baking to allow fillings to settle for better eating experience.
Serve with extra pizza sauce or marinara for dipping.