Sourdough Calzone

This Sourdough Calzone is made with homemade sourdough pizza dough and filled with pepperoni and cheese for an easy meal or appetizer. Ready in just an hour, it can also be customized with your favorite fillings.

Course Appetizer, Main Course

Cuisine American, Italian

Prep Time 30

Cook Time 20

Cool Time 10

Total Time 1

Servings pieces

Calories 312kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 large (1-1 ½ pounds) sourdough pizza dough or sourdough whole wheat pizza dough
3 cups low-moisture mozzarella cheese shredded (divided)
2 tablespoons parmesan cheese grated
¼ teaspoon dried oregano
¼ teaspoon garlic powder
½ cup pepperoni slices or enough for a single, slightly overlapping layer of pepperoni

Instructions

Preheat the oven to 500℉ and place a pizza stone or baking sheet inside to heat up.
Lightly flour a piece of parchment paper and stretch your pizza dough into a 12-inch round.
1 large (1-1 ½ pounds) sourdough pizza dough
Fill the calzone by spreading 1 ½ cups of shredded mozzarella over one half of the dough, leaving a 1-inch border around the edge. Sprinkle the parmesan cheese, oregano, and garlic powder over the mozzarella, then layer the pepperoni slices on top. Finish with the remaining 1 ½ cups of shredded mozzarella.
3 cups low-moisture mozzarella cheese, 2 tablespoons parmesan cheese, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ½ cup pepperoni slices
Carefully fold the empty side of the dough over the filling to create a half-moon shape. Press the edges together, then start at one corner and roll the edge of the dough over itself, pulling it out slightly as you go. Continue rolling and pinching along the entire edge to create a secure seal.
Cut 2-3 small slits in the top to let steam escape. Trim the excess parchment paper, leaving enough around the calzone in case any cheese or oil drips.
Use a pizza peel (or another baking sheet) to slide the calzone onto the preheated pizza stone or baking sheet. Bake for 15-18 minutes, or until the crust is golden brown and the cheese is bubbly.
Let the calzone cool for 10 minutes before slicing. Serve with marinara or your favorite dipping sauce.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Other Filling Ideas: Try swapping the pepperoni for grilled chicken or homemade meatballs. Add sautéed veggies like mushrooms, spinach, or bell peppers. Or fill it with buffalo chicken dip, pesto, or even BBQ pulled chicken.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.