Italian Calzone Stuffed Pan Pizza
Pizza-stuffed pan calzone turns simple dough, creamy ricotta, melty mozzarella, pepperoni, and tomato sauce into one big pan dinner that slices like a dream.
This is a budget-friendly recipe because it uses everyday pizza ingredients in a smart way. One pan feeds four people, the filling stretches well, and you do not need delivery to get that hot pizzeria flavor at home.
Why You’ll Love This Recipe
- Big pizza flavor: Tomato sauce, pepperoni, ricotta, and mozzarella bake inside tender dough.
- Crisp edges: The egg wash gives the crust a glossy, golden brown top.
- Easy to slice: Baking it in a pan makes neat squares for dinner, lunch, or game night.
- Budget-friendly comfort: It feels fun and indulgent, but it uses simple grocery staples.
Fabian’s Budget Tip: Buy mozzarella in a block and shred it yourself. It often costs less per ounce and melts better than many bagged blends. If pepperoni costs more where you shop, chop a smaller amount into pieces so every slice still gets that savory flavor.
Ingredients (Serves 4)
- Pizza dough: 1 pound or 450 g, divided into 2 equal pieces
- Ricotta cheese: 1 cup or 245 g
- Shredded mozzarella cheese: 1 1/2 cups or 170 g
- Pepperoni slices: 3 ounces or 85 g
- Tomato sauce: 1/2 cup or 120 ml
- Egg: 1 large
- Water: 1 tablespoon or 15 ml, for the egg wash
- All-purpose flour: 2 tablespoons or 16 g, for rolling the dough
Step-by-Step Instructions
1. Heat the Oven
Heat the oven to 425°F or 220°C. Set a 9-by-13-inch baking pan nearby. Dust your counter with flour so the dough rolls out smoothly instead of sticking and tearing.
2. Roll the Bottom Dough
Roll one piece of dough into a rectangle just larger than the pan. Press it into the pan and let a little dough climb up the sides. The dough should feel soft and stretchy, not tight. If it springs back, let it rest for 5 minutes.
3. Add the Pizza Filling
Spread the tomato sauce over the bottom dough, leaving a clean border around the edges. Spoon on the ricotta, scatter the mozzarella, and layer the pepperoni over the cheese. Keep the filling even so every slice has creamy cheese, salty pepperoni, and bright sauce.
4. Seal the Top Dough
Roll the second piece of dough into a rectangle. Lay it over the filling and press the edges together firmly. Pinch the seam until it feels sealed. A good seal keeps the cheese inside while it bubbles and melts.
5. Brush and Bake
Whisk the egg with the water until loose and smooth. Brush the egg wash over the top crust. Bake for 22 to 26 minutes, until the top looks shiny and deep golden brown, the edges sizzle lightly, and your kitchen smells like hot pizza crust and melted cheese.
6. Rest and Slice
Let the pan calzone rest for 10 minutes before slicing. This short rest helps the ricotta and mozzarella settle, so the filling stays creamy instead of running out onto the cutting board.
Expert Troubleshooting & FAQs
Can I use store-bought pizza dough?
Yes. Store bought dough works well here. Let the cold dough sit at room temperature for 30 minutes before rolling so it stretches without snapping back.
Why did my pan calzone leak?
The seam may not have been sealed tightly, or the filling may have been too close to the edge. Leave a clean border and pinch the dough until you cannot see gaps.
How do I keep the bottom from getting soggy?
Use a thin layer of tomato sauce and drain watery ricotta before filling. Bake until the top is deeply golden, then rest it before slicing so steam can settle inside the crust.
Estimated Nutritional Facts per Serving
- Calories: 620
- Protein: 28 g
- Carbs: 62 g
- Fats: 30 g
Italian Calzone Stuffed Pan Pizza
Ingredients
- Pizza dough: 1 pound or 450 g, divided into 2 equal pieces
- Ricotta cheese: 1 cup or 245 g
- Shredded mozzarella cheese: 1 1/2 cups or 170 g
- Pepperoni slices: 3 ounces or 85 g
- Tomato sauce: 1/2 cup or 120 ml
- Egg: 1 large
- Water: 1 tablespoon or 15 ml, for the egg wash
- All-purpose flour: 2 tablespoons or 16 g, for rolling the dough
Instructions
- 1. Heat the Oven. Heat the oven to 425°F or 220°C. Set a 9-by-13-inch baking pan nearby. Dust your counter with flour so the dough rolls out smoothly instead of sticking and tearing.
- 2. Roll the Bottom Dough. Roll one piece of dough into a rectangle just larger than the pan. Press it into the pan and let a little dough climb up the sides. The dough should feel soft and stretchy, not tight. If it springs back, let it rest for 5 minutes.
- 3. Add the Pizza Filling. Spread the tomato sauce over the bottom dough, leaving a clean border around the edges. Spoon on the ricotta, scatter the mozzarella, and layer the pepperoni over the cheese. Keep the filling even so every slice has creamy cheese, salty pepperoni, and bright sauce.
- 4. Seal the Top Dough. Roll the second piece of dough into a rectangle. Lay it over the filling and press the edges together firmly. Pinch the seam until it feels sealed. A good seal keeps the cheese inside while it bubbles and melts.
- 5. Brush and Bake. Whisk the egg with the water until loose and smooth. Brush the egg wash over the top crust. Bake for 22 to 26 minutes, until the top looks shiny and deep golden brown, the edges sizzle lightly, and your kitchen smells like hot pizza crust and melted cheese.
- 6. Rest and Slice. Let the pan calzone rest for 10 minutes before slicing. This short rest helps the ricotta and mozzarella settle, so the filling stays creamy instead of running out onto the cutting board.
