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Cheesy Pizza Pocket Calzones

These scrumptious Cheesy Pizza Pocket Calzones are stuffed with an appetizing blend of mozzarella cheese, pizza sauce, and deli meats, all folded into a tender homemade dough.
2
30 min
TOTAL TIME
914
CALORIES
$2.34
PER SERVING
Cheesy Pizza Pocket Calzones
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Ingredients
14 INGREDIENTS
4 SERVINGS
Water
1 cup water
warm
Olive Oil
2 tbsp olive oil
Shredded Mozzarella Cheese
2 cups shredded mozzarella cheese
Fresh Parsley
1 tbsp fresh parsley
chopped
Garlic Powder
1/2 tsp garlic powder
Butter
2 tbsp butter
melted
All-purpose Flour
3 cups all-purpose flour
Active Dry Yeast
2 1/4 tsp active dry yeast
Granulated Sugar
2 tbsp granulated sugar
Salt
1 tsp salt
Canadian Bacon
1/2 cup canadian bacon
diced
Pizza Sauce
1 cup pizza sauce
Sliced Pepperoni
1/2 cup sliced pepperoni
Cooked Crumbled Sausage
1/2 cup cooked crumbled sausage
Directions
12 STEPS
13 min
PREP TIME
17 min
COOK TIME
30 min
TOTAL TIME
1
Preheat oven to 425 degrees F. Lightly grease a sheet pan with nonstick cooking spray and set aside.
2
In a small bowl, dissolve active dry yeast and sugar in warm water. Let it stand for 5-10 minutes until foamy.
3
In a large bowl, mix together all-purpose flour and salt. Pour the yeast mixture and olive oil into the flour mixture. Stir until a dough forms.
4
Knead dough on a lightly floured surface for 5 minutes until it is smooth and elastic. Divide dough into 4 equal pieces and roll each piece into a ball.
5
Roll out each dough ball into a 1/4 inch thick oval.
6
Spoon pizza sauce onto one side of each oval, followed by shredded mozzarella cheese, diced Canadian bacon, sliced pepperoni, and cooked, crumbled sausage.
7
Fold the dough in half over the fillings, dampening the seams with water and pinching together the edges to seal. Crimp the edges with a fork.
8
Transfer the calzones to the prepared baking sheet.
9
In a small bowl, combine melted butter, garlic powder, and chopped parsley, then brush the tops of the calzones with the mixture.
10
Using a serrated knife, make 2 to 3 small slits on the top of each calzone to create steam vents.
11
Bake calzones in the preheated oven for 15-17 minutes or until the tops are golden brown.
12
Let the calzones cool for 5 minutes before cutting open and serving.
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Health Info
Macros
91g
CARBS
43g
FAT
39g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What should I do to prevent the stuffing from coming out of the pocket while baking?
What's the perfect oven temperature to bake pizza pockets?
How can I make my pizza pockets extra crispy?
Is it necessary to defrost the pizza pocket before baking?
Can I microwave pizza pockets?
Can I reuse leftover pizza to make pizza pockets?
Can I add raw meat in the pizza pockets?
The crust of my pizza pockets turns soggy. How can I avoid that?
Do I need to flip the pizza pockets during baking?
Can I prepare pizza pockets in bulk and freeze?