Name: We Bare Bears Pizza Calzones
Prep time: 38 min
Cook time: 20 min
Total time: 133 min
Yield: 4
Cuisine: Italian-American
Ingredients: 3 cups All-purpose flour; 10 g Instant yeast; 1 tablespoon Granulated sugar; 1 teaspoon Salt; 200-250 ml Water (Warm, as required to form a soft dough); 3 tablespoons Melted butter; 1/2 cup Pizza sauce (For filling); 1.5 cups Mozzarella cheese (Shredded, for filling); 1/2 cup Pepperoni (Sliced, for filling); 1 Egg (Beaten, for egg wash); 1 tablespoon Milk (Optional, for egg wash)

Assembling the calzones with filling

Instructions

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1
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Stir well to ensure all dry ingredients are evenly distributed.
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2m
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In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Stir well to ensure all dry ingredients are evenly distributed.
2m
Using a whisk can help combine dry ingredients more thoroughly.
2
Gradually add the warm water to the dry ingredients, mixing with your hands or a spoon until a shaggy dough forms. Continue to gather and knead for about 2-3 minutes.
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5m
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Gradually add the warm water to the dry ingredients, mixing with your hands or a spoon until a shaggy dough forms. Continue to gather and knead for about 2-3 minutes.
5m
Adjust water quantity as needed; the dough should be slightly sticky but come together.
3
Pour the melted butter over the dough and knead for another 5-7 minutes on a lightly floured surface until the dough is smooth, elastic, and no longer sticky.
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8m
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Pour the melted butter over the dough and knead for another 5-7 minutes on a lightly floured surface until the dough is smooth, elastic, and no longer sticky.
8m
Proper kneading is key to developing gluten for a soft and chewy crust.
4
Place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm, draft-free place for 60-90 minutes, or until it has visibly doubled in size.
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1h 15m
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Place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm, draft-free place for 60-90 minutes, or until it has visibly doubled in size.
1h 15m
A warm oven (turned off after preheating slightly) can be a good spot for proofing dough.
5
Once risen, gently punch down the dough to release the air. Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion into a circular or oval shape, approximately 6-8 inches in diameter.
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10m
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Once risen, gently punch down the dough to release the air. Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion into a circular or oval shape, approximately 6-8 inches in diameter.
10m
Try to roll the dough evenly to ensure consistent cooking and texture.
6
On one half of each rolled dough portion, spread a layer of pizza sauce, leaving a small border along the edge. Top with a generous amount of shredded mozzarella cheese and pepperoni slices.
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5m
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On one half of each rolled dough portion, spread a layer of pizza sauce, leaving a small border along the edge. Top with a generous amount of shredded mozzarella cheese and pepperoni slices.
5m
Do not overfill, as it can make sealing difficult and may cause the filling to leak during baking.
7
Fold the empty half of the dough over the filling to create a half-moon shape. Firmly press and crimp the edges together with your fingers or a fork to seal the calzone completely.
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3m
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Fold the empty half of the dough over the filling to create a half-moon shape. Firmly press and crimp the edges together with your fingers or a fork to seal the calzone completely.
3m
A good seal is essential to keep the cheese and other fillings from oozing out during baking.
8
Preheat your oven to 200°C (400°F). In a small bowl, whisk together the beaten egg and milk (if using) to create an egg wash. Brush the tops of the assembled calzones with this wash for a golden-brown crust.
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5m
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Preheat your oven to 200°C (400°F). In a small bowl, whisk together the beaten egg and milk (if using) to create an egg wash. Brush the tops of the assembled calzones with this wash for a golden-brown crust.
5m
The egg wash contributes to the shiny, golden color and slightly crisp texture of the crust.
9
Carefully transfer the calzones to a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until they are puffed up, golden brown, and the cheese inside is melted and bubbly.
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20m
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Carefully transfer the calzones to a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until they are puffed up, golden brown, and the cheese inside is melted and bubbly.
20m
Keep an eye on the calzones towards the end of baking to prevent burning. Baking time may vary depending on your oven.
10
Once baked, remove the calzones from the oven and let them cool for a few minutes on the baking sheet before serving. The filling will be very hot.
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5m
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Once baked, remove the calzones from the oven and let them cool for a few minutes on the baking sheet before serving. The filling will be very hot.
5m
Allowing them to cool slightly prevents burns and helps the cheese set a bit for easier eating.