Pepperoni Calzone
Everything you love about a traditional pepperoni, in a calzone. Super quick, super simple. Recipe by the incredible Ines Glaser.
- Recommended Oven
- Roccbox, Dome, Arc XL, Arc
- Cook Time
- 15 minutes + dough prep
Ingredients
- Serves
- 2 people
Equipment Needed
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Roll out your pizza dough into a circle with a wine bottle or rolling pin.
Step 2
On one half of the dough, spread a thin layer of Calabrian chilli, a few dollops of ricotta, pepperoni, and sharp provolone. Remember, less is more.  
Step 3
Fold over and tightly crimp the edges, shaping the pizza dough into a half moon shape. Cut a few small slits to allow some air to escape. 
Step 4
Spread a very thin layer of tomato sauce on top of the dough. Add a pinch of pecorino, and a drizzle of olive oil.
Step 5
Bake your pizza low and as slow as you can (ideally around 370°C/700°F) proactively turning the pizza so it gets evenly baked.
Step 6
Add basil. Enjoy! 
