Savory Pepperoni & Cream Cheese Calzone
This delectable Pepperoni & Cream Cheese Calzone combines a savory blend of sautéed mushrooms, spicy pepperoni, and rich cheeses, all enveloped in a quick-to-make scone-like dough. Perfect for those craving a hearty snack or a light meal, this calzone comes together without the need for extensive kneading or waiting for dough to rise. Customize with your favorite fillings such as ham, chicken, or vegetables. It's a versatile treat that perfectly pairs with a crisp salad or serves as finger food for gatherings.
N/A
Servings
600
Calories
11
Ingredients
Ingredients
self-raising flour
2 cups (sifted)
oregano
1/2 cup (fresh, chopped (or 1/4 cup dried))
sour cream
1 1/4 cups
milk
1 tablespoon (first batch)
cream cheese
250 g
milk
1 tablespoon (second batch)
mushrooms
200 g (sliced and sautéed (or tinned))
pepperoni slices
200 g ((or ham, chicken, etc.))
shredded cheddar cheese
1/2 cup
egg
1 (beaten)
parmesan cheese
2 tablespoons
Instructions
1
Preheat your oven to 200°C (400°F) and prepare a baking tray by lightly greasing it or lining it with parchment paper.
2
In a large bowl, combine the sifted self-raising flour and chopped oregano.
3
Mix together the sour cream and 1 tablespoon of milk in a separate small bowl, then stir this mixture into the flour and oregano to form a soft dough.
4
On a lightly floured surface, gently knead the dough, then roll it out into a rectangular shape about 5mm (1/4 inch) thick.
5
In another bowl, blend the cream cheese with the remaining milk until smooth. Spread this mixture evenly over the rolled-out dough, leaving a 1cm (1/2 inch) border around the edges.
6
Layer the pepperoni slices, sautéed mushrooms, and shredded cheddar cheese over the cream cheese.
7
Brush the beaten egg around the border of the dough, then fold it over the filling to form a calzone. Use a fork to crimp the edges and seal the dough.
8
Transfer the calzone to the prepared baking tray. Cut a few slits on the top to allow steam to escape during baking. Brush the calzone with extra beaten egg and sprinkle with parmesan cheese.
9
Bake for 20 to 25 minutes or until the calzone is golden brown. Allow to cool slightly before serving.
10
Slice and serve warm with a green salad, or cut into smaller portions for convenient finger food.
Nutrition Information
35g
Fat
55g
Carbs
18.75g
Protein
2.5g
Fiber
3g
Sugar
1125mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Pepperoni & Cream Cheese Calzone?
It is a savory pastry featuring a blend of pepperoni, cream cheese, mushrooms, and cheddar cheese wrapped in a quick scone-like dough.
What type of dough is used for this calzone?
The recipe uses a quick-to-make scone-like dough made from self-raising flour and sour cream instead of a traditional yeast dough.
Does the dough require yeast or rising time?
No, this recipe does not require yeast or any waiting time for the dough to rise.
How much self-raising flour is needed?
The recipe calls for 2 cups of sifted self-raising flour.
What is the recommended oven temperature?
Preheat your oven to 200°C (400°F).
How long does it take to bake the calzone?
The calzone should be baked for 20 to 25 minutes or until golden brown.
Can I use dried oregano instead of fresh?
Yes, you can use 1/4 cup of dried oregano as a substitute for 1/2 cup of fresh chopped oregano.
How much sour cream is needed for the dough?
The recipe requires 1 1/4 cups of sour cream.
What ingredients are used in the filling?
The filling consists of cream cheese, milk, pepperoni slices, mushrooms, and shredded cheddar cheese.
How do I prepare the cream cheese for the filling?
Blend 250g of cream cheese with 1 tablespoon of milk until smooth before spreading it over the dough.
How much pepperoni is used in this recipe?
The recipe uses 200g of pepperoni slices.
Can I substitute pepperoni with other meats?
Yes, you can use ham, chicken, or other favorite fillings.
How should the mushrooms be prepared?
You should use 200g of sliced and sautéed mushrooms, though tinned mushrooms are also an option.
How thick should I roll out the dough?
The dough should be rolled out into a rectangular shape about 5mm (1/4 inch) thick.
How do I seal the calzone?
Brush a beaten egg around the border, fold the dough over the filling, and use a fork to crimp the edges.
What is the purpose of cutting slits on top of the dough?
Slits are cut on the top to allow steam to escape during the baking process.
What is used to brush the top of the calzone before baking?
The calzone is brushed with an extra beaten egg and sprinkled with 2 tablespoons of parmesan cheese.
What is the best way to serve this calzone?
It can be served warm with a green salad or sliced into smaller portions as finger food.
How many calories are in one serving?
One serving contains approximately 600 calories.
What is the protein content per serving?
Each serving provides about 18.75g of protein.
How much fat is in this recipe?
There are 35g of fat per serving.
How many carbohydrates are in a serving?
There are 55g of carbohydrates per serving.
Is there any fiber in this calzone?
Yes, it contains approximately 2.5g of fiber per serving.
What is the sodium content?
The recipe contains 1125mg of sodium per serving.
How much sugar is in the recipe?
There are 3g of sugar per serving.
How many different ingredients are needed in total?
There are 11 ingredients used in this recipe.
Is this recipe suitable for a quick snack?
Yes, it is described as a quick-to-make recipe perfect for a hearty snack or light meal.
What kind of cheese is used inside the calzone?
The recipe uses both cream cheese and 1/2 cup of shredded cheddar cheese for the filling.
Does this recipe require a lot of kneading?
No, you only need to gently knead the dough on a lightly floured surface.
Can I add vegetables to the filling?
Yes, the recipe is versatile and allows for the addition of various vegetables.