Pepperoni witch-hat calzones
Triangular cheese and pepperoni calzones served with warm tomato sauce.
Active time30 min
Cooking10 min
Total40 min
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Ingredients
- 115 g cream cheese
- 60 g mozzarella
- 1 egg
- 25 g grated Parmesan
- 15 ml water
- ½ tsp dried Italian herbs
- 450 g refrigerated crescent-roll dough
- ¼ tsp ground black pepper
- 250 g prepared tomato sauce
- ½ tsp fine salt
- 70 g sliced pepperoni
Preparation
Heat oven to 220 °C. Chop 50 g pepperoni and cut the remaining 20 g into small shapes. Grate mozzarella. Mix chopped pepperoni, cheeses, salt, pepper and herbs. Beat egg with water in a bowl.
115 g cream cheese60 g mozzarella1 egg25 g grated Parmesan15 ml water½ tsp dried Italian herbs¼ tsp ground black pepper½ tsp fine salt70 g sliced pepperoni- oven
- knife
- chopping board
- grater
- mixing bowl
- spoon
- whisk
Unroll dough and cut an even number of equal triangles. Put half on a lined tray. Brush edges with egg wash and divide filling between centres. Cover with remaining triangles and seal. Fold the bases up like hat brims and curve the tips. Brush with egg wash and add pepperoni shapes.
450 g refrigerated crescent-roll dough- baking tray
- baking paper
- pastry brush
- knife
Bake for about 10 minutes until golden and cooked underneath. Meanwhile, warm tomato sauce in a saucepan and serve with the calzones.
250 g prepared tomato sauce- oven
- small saucepan
- spoon
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration