Pepperoni and Mushroom Calzone

We make pizza fairly often, so I decided to give it a twist.  You can really fill these with anything you like.

I used Wolfgang Puck’s Basic Pizza Dough recipe and King Arthur Flour’s Perfect Pizza Blend.  I also used Basil Olive Oil in the dough and to brush the tops of the calzoni.


This dough is consistently good and easy to work with.  The dough recipe makes enough for 4 calzoni.  Follow the recipe – when the dough has risen, cut into 4 pieces and shape into balls.  Press each of them into 8-inch diameter circles.  


Pre-heat oven to 450 degrees.

For the basic filling for 4 calzoni, blend:
1 cup Ricotta Cheese
1/2 cup shredded Parmesan Cheese
1/2 cup shredded Mozzarella Cheese


Then mix in what ever you like.
We added:
Minced Marinated Artichokes
Sliced Marinated Mushrooms
Mini Pepperoni
Sliced Kalamata Olives


Place all of the filling on one side of the pizza dough leaving a 1-inch border.
Carefully fold the top over the filling to create a half-moon shape.
Press the edges with a fork to seal all the way around.
Cut 3 1-inch slits in the top.
Rub the top of the calzoni with Olive Oil and sprinkle with shredded Parmesan Cheese.


Bake on a pizza stone for 15 – 20 minutes until nicely browned.


We served these with warmed tomato sauce in ramekins (1/2 cup per person).  We used Trader Joe’s Rustic Sauce.

Miss Grace enjoying the sun in her garden.