A pizza roll is a small, sealed parcel of pizza dough filled with cheese and sauce, while a calzone is a larger folded pizza turnover, traditionally associated with Naples, Italy. This recipe makes six baked, calzone-style pizza rolls: crisp outside, cheesy inside, and easy to serve as a snack or simple meal.
Ingredients
- 1 lb (454 g) refrigerated pizza dough, brought to room temperature
- ¾ cup (180 ml) thick pizza sauce, divided, plus extra for serving
- 1½ cups (170 g) shredded low-moisture mozzarella
- ½ cup (50 g) finely grated Parmesan
- ¾ cup (85 g) sliced pepperoni, cut into small pieces
- 1 teaspoon (2 g) dried Italian seasoning
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (8 g) all-purpose flour, for dusting the work surface
Instructions
- Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Let the dough sit at room temperature while you prepare the filling; slightly softened dough is easier to shape and less likely to spring back.
- In a bowl, combine the mozzarella, Parmesan, pepperoni, and Italian seasoning. Keep the sauce separate so the filling does not become too wet. Measure ½ cup (120 ml) of the sauce for the rolls and reserve the remaining ¼ cup (60 ml), plus any extra, for dipping.
- Dust the work surface with flour and divide the dough into six equal pieces. Roll each piece into a round about 6 inches (15 cm) across. If the dough keeps shrinking, cover it and let it rest for 5 minutes before rolling again.
- Spoon about 1 tablespoon (15 ml) of sauce onto one half of each dough round, leaving a ½-inch (1 cm) border clear around the edge. Divide the cheese and pepperoni mixture evenly among the rounds, piling it over the sauce without overfilling. Too much filling can force the seams open during baking.
- Fold the uncovered half of each round over the filling to make a half-moon. Press the edges together firmly, then crimp them with your fingers or a fork. Transfer the rolls to the prepared sheet, leaving space between them. Brush their tops lightly with olive oil and cut one small vent in the top of each to let steam escape.
- Bake for 16–18 minutes, until the dough is puffed and deeply golden and the filling is hot. Let the rolls rest for 5 minutes before serving; the cheese will be very hot just out of the oven. Serve with the reserved sauce for dipping.
Tips
- Choose thick pizza sauce, not watery marinara. Excess moisture can make the dough soggy or weaken the sealed edge. If your sauce is thin, drain it briefly in a fine-mesh sieve.
- Low-moisture mozzarella melts well without releasing as much water as fresh mozzarella. If using fresh mozzarella, pat it dry thoroughly and cut it into small pieces; expect a softer, wetter filling.
- Seal the edges carefully and keep the border free of sauce and cheese. If a roll splits, patch the opening with a small piece of dough before baking.
- For the most even browning, arrange the rolls with their seams facing up and leave room for air to circulate. If they brown before the dough is cooked through, loosely cover them with foil for the remaining baking time.
Serving Suggestions
Serve the rolls warm with a bowl of pizza sauce or marinara for dipping. A crisp green salad, sliced cucumbers, or roasted vegetables balance the rich cheese and pepperoni. For a casual spread, offer several rolls with a bowl of olives and vegetable sticks. Because the filling stays hot after baking, allow a few minutes of cooling before serving to children or anyone eating on the go.
Variations
For a meat-free version, replace the pepperoni with ¾ cup (90 g) of finely chopped, sautéed mushrooms, bell pepper, or spinach. Cook vegetables first and cool them before filling the dough; this removes excess moisture and helps prevent leaks. For a milder flavor, use diced cooked ham in place of pepperoni. You can also add ¼ teaspoon (0.5 g) of red pepper flakes to the cheese mixture for gentle heat.
To make the rolls more like classic pizza pockets, use a little less cheese and sauce and cut each dough round smaller, about 4½ inches (11 cm) across. For a calzone-style variation, divide the dough into three pieces and make three larger turnovers instead; they will need a few extra minutes in the oven, so check for a well-browned crust and hot filling before serving.
Storage and Reheating
Cool the rolls, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (175°C) for about 8–12 minutes, until hot throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. A microwave works for a quick portion, but the crust will be softer; heat in short intervals until the center reaches 165°F (74°C).
To freeze, cool completely and wrap each roll well, then freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat as above, checking that the center reaches 165°F (74°C). Do not leave cooked rolls at room temperature for more than 2 hours.
Frequently Asked Questions
What is the difference between a pizza roll and a calzone?
A pizza roll is generally a small, individual dough parcel, while a calzone is a larger folded pizza turnover. Names and shapes vary by region and by bakery, but both are usually filled with cheese and other pizza toppings, sealed, and baked or fried.
Are these pizza rolls the same as frozen snack pizza rolls?
No. These are larger, made with pizza dough, and baked as sealed turnovers. Commercial snack-size pizza rolls are typically bite-size pieces with a different dough and filling-to-crust ratio.
Can I make the rolls ahead?
You can shape and seal them several hours ahead, cover them, and refrigerate them until baking. For the best texture, bake within a day and avoid leaving them at room temperature while waiting. Add a minute or two to the baking time if they go into the oven cold, and check that the filling is hot.
Why did my rolls leak?
The usual causes are too much filling, sauce on the sealing edge, a weak crimp, or no steam vent. Use thick sauce, leave a clean border, press the edges firmly, and make a small vent in each top.
Can I use homemade pizza dough?
Yes. Use about 1 lb (454 g) of prepared dough and let it rest until pliable before dividing and shaping. Dough hydration varies, so dust the work surface lightly rather than adding a lot of flour, which can make the crust tough.
Can I bake them from frozen?
Yes, although the crust may brown before the center heats through. Bake from frozen at 375°F (190°C), loosely cover with foil if they brown quickly, and continue until the center reaches 165°F (74°C). Use a food thermometer to check the filling, particularly if the rolls are large.
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