If you’re craving a warm, cheesy, and utterly satisfying meal that feels like a cozy hug on a plate, look no further than this Homemade Pizza Pockets: Classic Pepperoni and Broccoli & Cheddar Calzones Recipe. These pockets of flavor combine the timeless comfort of pepperoni and mozzarella with the fresh, vibrant twist of broccoli and sharp cheddar, wrapped in golden, crispy dough. They’re perfect for lunch, dinner, or even a hearty snack that brings smiles all around the table. With just a handful of simple ingredients and straightforward steps, you can create these delightful calzones that taste like they came fresh from your favorite pizzeria.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step toward making these irresistible pizza pockets. Each component plays a pivotal role in balancing flavor, texture, and appearance, making your calzones truly standout and satisfying.
- Refrigerated classic pizza crust: Provides the perfect soft-yet-crispy base that bakes up golden and tender.
- Pizza sauce: Adds a rich, tangy foundation bursting with Italian herbs and tomato goodness.
- Shredded mozzarella cheese: Melts beautifully to create that gooey classic pizza cheese pull we all love.
- Pepperoni slices: Bring savory, spicy flavor and a satisfying texture punch.
- Sliced black olives: Offer a briny contrast that complements the pepperoni perfectly.
- Shredded sharp cheddar cheese: Adds a bold, tangy richness ideal for the broccoli calzone filling.
- Olive oil: Used to brush the dough for a golden crust and enhanced flavor.
- Italian seasoning: Brings in aromatic herbs that give the crust a flavorful flourish.
- Finely chopped broccoli: Adds color, nutrition, and a fresh, slightly crisp vegetable texture that balances the cheese.
How to Make Homemade Pizza Pockets: Classic Pepperoni and Broccoli & Cheddar Calzones Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 375°F (190°C) and placing the racks in the middle positions. This ensures even heat circulation for that perfect golden-brown crust. Grease your baking trays or line them with parchment paper to keep things non-stick and make cleanup easier. Setting this stage right means your pizza pockets will bake without a hitch.
Step 2: Roll Out the Dough
Lightly flour your work surface to prevent sticking, then divide the pizza dough into two equal halves. Roll each half into a circle ranging between 6 and 8 inches in diameter, which is ideal for creating a nicely sized pocket that’s not too bulky but still generously filled. Carefully transfer these dough rounds to your prepared baking trays to keep everything neat and ready for filling.
Step 3: Add the Classic Pepperoni Filling
On one half of each dough circle, spread a smooth layer of pizza sauce, which acts as the flavor base and keeps the dough moist as it bakes. Top this sauce with shredded mozzarella cheese for that delightful melted cheesiness, then layer pepperoni slices for that unmistakable bite, and finish with sliced black olives for a briny hint that complements the pepperoni perfectly.
Step 4: Form the Pepperoni Pizza Pockets
Fold the empty half of the dough over the loaded side to create a neat half-moon shape. Press the edges firmly together with your fingers, then seal them further by pressing down with a fork. This prevents the filling from oozing out during baking. Don’t forget to cut small slits on the top of the dough so that steam can escape, keeping the crust crisp and the filling perfectly cooked.
Step 5: Prepare the Broccoli & Cheddar Filling
In a bowl, combine the finely chopped broccoli with sharp cheddar and mozzarella cheeses. The broccoli provides a fresh crunch while the cheddar gives that bold, creamy cheesiness that pairs beautifully with the vegetable. This mixture brings a vibrant twist to your pizza pockets, making the calzones just as exciting as their classic pepperoni counterparts.
Step 6: Assemble the Broccoli & Cheddar Calzones
For the broccoli calzones, spread a light brush of olive oil on the dough and sprinkle with Italian seasoning to add aromatic flavor and create a golden crust. Spoon the broccoli and cheese mixture onto one half of each dough circle, fold over, and seal the edges just like the pepperoni pockets. Make sure to cut slits on top to let steam escape during baking.
Step 7: Bake to Golden Perfection
Place both trays in the preheated oven and bake for about 25 to 30 minutes. Halfway through, swap the trays to ensure even browning on all sides. You’ll know they’re done when the crust turns golden brown and delightfully crispy, and the fillings are bubbling with melted cheese. Once baked, let them cool just a few minutes before serving—this allows the fillings to settle and prevents any fiery burns.
How to Serve Homemade Pizza Pockets: Classic Pepperoni and Broccoli & Cheddar Calzones Recipe
Garnishes
Sprinkle fresh basil or chopped parsley on top for a pop of green and fresh, herbal notes that brighten every bite. A light dusting of Parmesan cheese or a drizzle of garlic-infused olive oil can also elevate the flavors, making your pizza pockets look and taste even more tempting.
Side Dishes
Pair these pizza pockets with a crisp side salad featuring arugula, cherry tomatoes, and a tangy vinaigrette to balance out the richness of the cheese-filled pockets. Roasted vegetables or a bowl of warm, comforting soup also make fantastic companions that round out the meal with nutrition and variety.
Creative Ways to Present
For a fun twist at parties or family dinners, cut the calzones into smaller wedges and serve with an array of dipping sauces like ranch, spicy marinara, or garlic butter. Wrapping individual pockets in parchment paper tied with a rustic string adds charm for take-home treats or lunchboxes. Presentation really amplifies how inviting these pockets look and feel.
Make Ahead and Storage
Storing Leftovers
Store any leftover pizza pockets in an airtight container in the refrigerator. They will keep well for up to 3 days and remain delicious, making them convenient for quick reheat meals or snacks. The filling stays moist while the crust retains a good deal of its crispness.
Freezing
You can freeze these calzones before baking by assembling them and placing them on a tray in the freezer until firm. Then transfer to a freezer-safe bag or container. When ready to enjoy, bake them straight from frozen, adding extra baking time, or thaw overnight in the fridge for a faster bake.
Reheating
To reheat without losing that crisp crust and warm filling, pop the pizza pockets into a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if possible, as it tends to make the dough soft and chewy instead of nicely crisp.
FAQs
Can I use homemade pizza dough instead of refrigerated crust?
Absolutely! Homemade dough can add a wonderful personal touch and freshness. Just make sure it’s rolled out evenly and not too thick to ensure your calzones bake perfectly through.
Is it possible to substitute broccoli with other vegetables?
Yes, definitely! Cauliflower, spinach, or even mushrooms can be great alternatives that pair well with cheddar cheese for a different but equally tasty calzone experience.
How do I prevent the pizza pockets from becoming soggy?
Sealing the edges firmly and cutting slits to vent steam are key. Also, avoid overloading with sauce or watery vegetables. Baking on a preheated tray or stone helps crisp the base better.
Can I make these pizza pockets vegetarian?
Of course! The broccoli and cheddar calzones are naturally vegetarian, and you can easily omit pepperoni or replace it with plant-based alternatives to suit your preferences.
What dipping sauces work best with these calzones?
Classic marinara, spicy arrabbiata, ranch, or even a creamy garlic sauce complement the flavors wonderfully, adding an extra layer of flavor and fun to every bite.
Final Thoughts
Making Homemade Pizza Pockets: Classic Pepperoni and Broccoli & Cheddar Calzones Recipe is such a rewarding and delicious project that brings warmth and joy to any meal. Whether you’re feeding family, entertaining friends, or just craving a comforting snack, these calzones deliver every time. I truly encourage you to try this recipe—it’s a fantastic way to blend classic flavors with a fresh twist and create something everyone will love.
Print
Homemade Pizza Pockets: Classic Pepperoni and Broccoli & Cheddar Calzones Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 calzones (2 classic, 2 broccoli & cheddar)
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Homemade Pizza Pockets (Calzones) offer a delightful and quick meal or snack option. This recipe includes two delicious varieties: a classic pizza calzone with pepperoni, mozzarella, and black olives, and a broccoli & cheddar calzone with a flavorful mix of cheeses and seasoned broccoli. Baked to crispy golden perfection, these pockets are easy to make and perfect for any time of day.
Ingredients
For Classic Pizza Calzone:
- 1 refrigerated classic pizza crust
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 2 oz pepperoni slices
- 4 oz can sliced black olives, drained
For Broccoli & Cheddar Calzone:
- 1 refrigerated classic pizza crust
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 1/2 cups finely chopped broccoli (12 oz frozen bag, thawed)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the racks in the middle. Grease two baking trays or line them with parchment paper to prevent sticking.
- Prepare Dough Circles: On a lightly floured surface, divide the pizza dough into two halves. Roll each half into a circle approximately 6-8 inches in diameter. Transfer these dough circles to the prepared baking trays.
- Spread Sauce: On one half of each dough circle, spread pizza sauce evenly to create a base for the fillings.
- Add Classic Toppings: For the classic calzone, layer mozzarella cheese, pepperoni slices, and drained black olives over the sauce.
- Fold and Seal Classic Calzone: Fold the dough over the filling to form a pocket. Press the edges together firmly with your fingers or use a fork to seal well. Cut small slits in the top of the dough to allow steam to escape during baking.
- Brush and Season Dough: Brush the outside of the dough with olive oil and sprinkle with Italian seasoning to enhance flavor and promote browning.
- Prepare Broccoli Mixture: In a bowl, combine the finely chopped, thawed broccoli with shredded sharp cheddar and mozzarella cheese, mixing thoroughly.
- Assemble Broccoli & Cheddar Calzone: Spoon the broccoli and cheese mixture onto one half of the remaining dough circle, then fold over the dough and seal edges similarly. Make small slits on top for steam ventilation.
- Bake Calzones: Place the baking trays in the oven and bake for 25-30 minutes. Swap the trays halfway through to ensure even baking. Bake until the crust turns golden brown and crispy.
- Cool and Serve: Remove the calzones from the oven and let them cool slightly before serving for best texture and safety.
Notes
- Use a lightly floured surface to prevent dough from sticking while rolling.
- Seal the edges tightly to avoid filling leakage during baking.
- Allow steam to escape by cutting slits in the dough’s surface to prevent soggy pockets.
- Frozen broccoli should be fully thawed and excess moisture drained to avoid soggy fillings.
- Swapping trays during baking promotes even heat distribution and uniform browning.
- Calzones can be customized with other favorite fillings like mushrooms, bell peppers, or different cheeses.
