• Antoinette

Holy Calzone!!! St. Louis has a restaurant that makes the BEST EVER!! 😂

If you ever come to the Lou you absolutely must check out Sauce on the Side and order one of their many unbelievably delicious Calzones! Open for lunch and dinner they serve up a variety of these delicious pizza dough turnovers! One of my favorites is the Fatty B! I’m craving one of them so why not make my own!

Homemade Pepperoni and Meatball Calzones


1 lb . lean ground beef (80/20)

20 pepperoni slices

1 cup olive oil, divided

1/2 tsp. Red Cayenne pepper

2 large eggs, divided

1/2 cup yellow onion, chopped

1 1/2 tsp. garlic, minced

1 tbsp. chopped fresh parsley leaves

1 tsp. freshly chopped basil leaves

1 tsp. freshly chopped oregano leaves

1 tsp. salt

1/2 tsp. ground black pepper

1/2 cup finely grated Parmigiano-Reggiano

1/2 cup Italian breadcrumbs

2 16 oz. ready to bake pizza dough (I used Trader Joe’s brand)

1/2 cup flour, for rolling out dough

2 cups spaghetti sauce (I used Prego), half for dipping sauce.

1 cup mozzarella, shredded

3/4 cup ricotta cheese

Italian seasoning for topping


Preheat oven to 375 degrees F.

Allow refrigerated dough to come to room temp. (Approx. 20 mins.)

In small bowl whisk the cayenne pepper with 1/4 cup of the olive oil. Set aside.

In large bowl combine ground beef with egg, salt, pepper, onion, garlic, parsley, basil, oregano, Parmigiano-Reggiano cheese, and bread crumbs. Roll meat into size of large egg. Makes approx. 12-13 meatballs.

Heat about 1/4-inch of olive oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked until no longer pink. Place on plate lined with paper towel to absorb excess oil.

Turn dough out on clean floured surface. Lightly flour each dough ball and cut each into 4 sections.

Working with one piece of dough at a time, press each piece into a flat disc and then use a rolling pin to roll into a 6- to 7-inch round. Be sure to maintain an even thickness of the dough. Repeat with the remaining pieces of dough.

Brush thin layer of olive oil/cayenne pepper mixture on top of dough.

Then spoon approx. 1 tbsp. of the spaghetti sauce and spread out evenly leaving a 1 inch border around the edge of the dough.

Scoop out ricotta cheese and place on top of sauce. in 4 small sections. (Approx. 1/2 tsp. each)

Sprinkle mozzarella cheese on top.

Then place four pepperoni slices on top of cheese.

Lastly place 2 meatballs on top of pepperoni.

Carefully fold the dough over the filling, making sure not to pull the dough too tightly. Press the edges tightly and crimping with a fork to seal the dough shut. Transfer the calzones to the baking sheet lined with parchment paper.

Beat 1 egg with 1 tbsp. of water with a fork in a small bowl until the egg is broken up. Brush each calzone lightly with the egg wash. Using a sharp knife, cut 2 slits into dough to allow steam to vent.

Sprinkle with Italian seasoning.

Bake calzones until they are golden brown and the filling bubbles, approx. 40 minutes. Allow the calzones to cool for a few minutes before serving.

Makes 6-7 large calzones.

Enjoy! 😉

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