Calzone with pepperoni

Calzone is an Italian filled pastry, similar to a folded pizza, that originated in Naples.

  • 45 mins cooking
  • Serves 4
  • Print
You can stuff these Italian pizza pockets with anything you please, and they're especially great for last night's leftovers.
Would you prefer our traditional pizza recipes?


Calzone with pepperoni
  • 1/3 cup (85g) bottled tomato pasta sauce (passata)
  • 200 gram bocconcini cheese, chopped coarsely
  • 50 gram thinly sliced pepperoni
  • 6 marinated artichoke hearts (75g), drained, halved
  • 4 slice bottled roasted red capsicum (170g), sliced thickly
  • 1/4 cup (30g) seeded black olives
  • 1/4 cup coarsely chopped fresh basil
  • 1 teaspoon olive oil
  • 2 1/2 cup (375g) `00' flour, bread flour or plain (all-purpose) flour
  • 2 teaspoon (7g) dried yeast
  • 2 teaspoon caster (superfine) sugar
  • 2 teaspoon fine table salt
  • 2 tablespoon olive oil
  • 1 cup (250ml) warm water, approximately


Calzone with pepperoni
  • 1
    Make pizza dough. Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix into a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
  • 2
    Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
  • 3
    Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round.
  • 4
    Spread one half of both bases with sauce. Top with cheese, pepperoni, artichoke, capsicum, olives and basil; season. Brush edges with a little water; fold dough over filling, press edges to seal. Place calzones on trays; brush with oil.
  • 5
    Bake about 15 minutes or until calzones are browned and crisp.

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