Pepperoni Calzone (Greek Yogurt Dough) | CookOS

Pepperoni Calzone

Name: Pepperoni Calzone (Greek Yogurt Dough)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 95 g self-rising flour; 130 g low-fat Greek yogurt; 2 tsp Italian seasoning, divided; flour, for dusting; 85 g pizza sauce; 80 g low-fat cheese, shredded; 3 cloves garlic, diced; 40 g mini pepperoni; 1 egg, for egg wash

This pepperoni calzone uses a quick two-ingredient Greek yogurt dough that requires no yeast or rising time, making it a weeknight-friendly alternative to traditional calzones. The filling combines pizza sauce, low-fat cheese, and pepperoni for a protein-packed, easy-to-make Italian-American pocket.

🌍Italian-American 🏷️Calzone 🏷️Pepperoni 🏷️High-protein 🏷️Easy-recipe Quick-meal

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

95 g self-rising flour
130 g low-fat Greek yogurt
2 tsp Italian seasoning, divided
flour, for dusting
85 g pizza sauce
80 g low-fat cheese, shredded
3 cloves garlic, diced
40 g mini pepperoni
1 egg, for egg wash

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Instructions

1
In a mixing bowl, combine the self-rising flour, low-fat Greek yogurt, and about 1 teaspoon of Italian seasoning.
2
Mix with a spoon until a crumbly consistency forms, then use your hands to knead the mixture into a smooth dough ball.
3
Lightly flour a work surface and gently roll the dough out into a large, thin circle.
4
Spread the pizza sauce evenly over one half of the dough circle.
5
Top the sauce with half of the shredded cheese, the diced garlic, and half of the pepperoni.
6
Layer the remaining cheese and pepperoni on top.
7
Sprinkle with a little more Italian seasoning.
8
Fold the empty half of the dough over the fillings and press the edges firmly to seal.
9
Transfer the calzone to a parchment-lined baking sheet. Brush the top with the egg wash and sprinkle with the remaining Italian seasoning.
10
Bake at 400°F (200°C) for 18-22 minutes, or until golden brown.

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Tips & Notes

Pro tips

Dust your work surface generously with flour when rolling out the dough—Greek yogurt dough is stickier than traditional pizza dough and benefits from extra flour to prevent sticking.
Seal the calzone edges firmly by crimping with a fork; this prevents filling from leaking during baking and creates a defined, rustic edge.
Apply egg wash just before baking for a golden, shiny crust; brush lightly to avoid pooling at the base.
Let the baked calzone cool for 2-3 minutes before cutting to allow the cheese to set slightly and prevent filling from pouring out.

Substitutions

Low-fat cheese → full-fat mozzarella or ricotta (richer flavor, slightly higher fat)
Mini pepperoni → Italian sausage, ham, or roasted vegetables (maintains texture and filling volume)
Pizza sauce → marinara or tomato sauce (thinner sauce may require draining to prevent sogginess)
Self-rising flour → all-purpose flour + 1/2 tsp baking powder + 1/4 tsp salt per 95g flour (replicates leavening)

Storage & make-ahead

Store cooled calzones in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until warmed through.

Common Questions

Can I make the dough ahead of time?

The dough is best used immediately after mixing since it relies on Greek yogurt for moisture rather than fermentation. Mix it fresh when you're ready to assemble.

Why is Greek yogurt used instead of water in the dough?

Greek yogurt provides moisture and protein to the dough while eliminating the need for yeast rising. It creates a tender, slightly tangy crust without extra ingredients.

How do I know when the calzone is fully baked?

Bake until the crust is golden brown, roughly 15-20 minutes. The egg wash should be set and shiny, and the edges should feel firm to the touch.

Can I freeze unbaked calzones?

Yes. Assemble, wrap tightly, and freeze. Bake from frozen, adding 5-10 minutes to baking time and covering with foil if browning too quickly.

What can I substitute for mini pepperoni?

Regular sliced pepperoni, diced ham, cooked sausage, or Italian meats work well. Adjust amounts to maintain the same total weight for consistent results.