Pumpkin Calzone

35 m
2 h 5 m
Ready in:
2 h 40 m
Appetizer: Pumpkin Calzone
Print it
Servings: 14
Ingredients for the
Ricotta cheese
1 cup
Mozzarella cheese
2 cups, shredded
Parmesan cheese
¼ cup, grated
Sliced pepperoni
1 4-oz package
Fresh parsley
1 tbsp, chopped
Italian seasoning
½ tsp
Black olives
½ cup, sliced (optional)
½ bell pepper , small diced (optional)
Fresh mushrooms
½ cup, sliced (optional)
1 egg
1 tbsp
  • Make the dough following this Foolproof Pizza Dough recipe.
  • Pre-heat oven to 375°F/190°C/Gas Mark 5. Line a baking sheet with parchment paper.
  • In a large bowl, combine all cheeses with parsley and vegetables. Set aside.
  • Divide dough into 28 pieces. Roll each out to a round shape. Use a jack-o’-lantern shaped cookie cutter or just a sharp knife to cut out faces on half of the dough roundels. Spoon the filling mixture evenly onto the uncut roundels, leaving half an inch on all sides for sealing. Cover with pepperoni slices (the amount depends on the size of your roundels) and finally with cut-out roundels. Seal the sides firmly and place onto the baking sheet.
  • Beat the egg with water and brush calzones with egg wash.
  • Bake for 10 to 15 minutes or until fully cooked and golden brown. Let cool for a couple of minutes and serve with spaghetti sauce for dipping.
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