Quick Recipe Version (TL;DR)
Quick Ingredients
- Warm water (105–110°F / 40–43°C): 1 1/3 cups (320 g)
- Instant yeast: 2 1/4 teaspoons (7 g)
- Granulated sugar: 1 teaspoon (4 g)
- Bread flour: 3 1/2 cups (420 g), plus more for dusting
- Kosher salt: 1 1/2 teaspoons (9 g)
- Olive oil: 2 tablespoons (30 ml), plus a little for the bowl
- Italian sausage (bulk or casings removed): 8 oz (225 g)
- Low-moisture mozzarella, shredded: 3 cups (12 oz / 340 g)
- Pepperoni slices: 3 oz (85 g)
- Grated Parmesan: 1/4 cup (25 g), plus 2 tablespoons (12 g) for finishing
- Dried oregano: 1 teaspoon
- Garlic (minced): 2 cloves
- Unsalted butter (melted): 4 tablespoons (56 g)
- Chopped parsley (optional): 1 tablespoon
- Marinara sauce (for dipping): 1 1/2 cups (360 ml), warmed
Do This
- 1. Make dough: Mix warm water, yeast, sugar; add flour, salt, oil; knead 8 minutes; rise 60 minutes.
- 2. Cook sausage: Brown 8 oz sausage; drain and cool.
- 3. Preheat: Oven to 475°F (246°C); heat pizza stone 45 minutes (or use a preheated sheet pan).
- 4. Shape: Divide dough in 2; roll each into a 10–11 inch (25–28 cm) circle.
- 5. Fill & seal: Add mozzarella, sausage, pepperoni, Parmesan, oregano; fold; crimp tight; cut 2–3 vents.
- 6. Bake: 14–18 minutes until blistered and deep golden.
- 7. Finish: Brush with garlic butter; sprinkle Parmesan (and parsley); serve with warm marinara.
Why You’ll Love This Recipe
- Big, Pizza Hut-style calzone pocket with a cheesy, stretchy center and crisp, blistered crust.
- The garlicky butter finish gives that unmistakable pizzeria aroma and glossy, savory top.
- Flexible filling: pepperoni, sausage, or both, and you can easily customize the heat and herbs.
- Marinara on the side keeps the crust crisp while still giving you that dunk-and-bite experience.
Grocery List
- Produce: garlic (2 cloves), fresh parsley (optional)
- Dairy: low-moisture mozzarella (12 oz), Parmesan (at least 37 g / about 1/3 cup total), unsalted butter
- Pantry: bread flour, instant yeast, sugar, kosher salt, olive oil, dried oregano, marinara sauce
- Meat: pepperoni, Italian sausage
Full Ingredients
Dough (makes 2 oversized pockets)
- Warm water (105–110°F / 40–43°C): 1 1/3 cups (320 g)
- Instant yeast: 2 1/4 teaspoons (7 g)
- Granulated sugar: 1 teaspoon (4 g)
- Bread flour: 3 1/2 cups (420 g), plus more for dusting
- Kosher salt: 1 1/2 teaspoons (9 g)
- Olive oil: 2 tablespoons (30 ml), plus 1 teaspoon (5 ml) to oil the bowl
Filling
- Italian sausage (bulk, or casings removed): 8 oz (225 g)
- Low-moisture mozzarella, shredded: 3 cups (12 oz / 340 g)
- Pepperoni slices: 3 oz (85 g), about 40–50 standard slices
- Grated Parmesan: 1/4 cup (25 g)
- Dried oregano: 1 teaspoon
- Black pepper: 1/4 teaspoon
- Crushed red pepper flakes (optional): 1/8 teaspoon
Garlicky Butter Finish
- Unsalted butter, melted: 4 tablespoons (56 g)
- Garlic, very finely minced (or microplaned): 2 cloves
- Kosher salt: 1/8 teaspoon
- Grated Parmesan: 2 tablespoons (12 g)
- Chopped parsley (optional): 1 tablespoon
For Serving
- Marinara sauce: 1 1/2 cups (360 ml), warmed
Step-by-Step Instructions
Step 1: Make the dough
In a large mixing bowl, combine the warm water (105–110°F / 40–43°C), instant yeast, and sugar. Stir and let stand for 5 minutes.
Add the bread flour, kosher salt, and olive oil. Mix with a sturdy spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8 minutes, until smooth and elastic. (If using a stand mixer, knead with a dough hook on medium-low speed for 6 minutes.)
Lightly oil the bowl with 1 teaspoon (5 ml) olive oil, place the dough inside, and turn to coat. Cover tightly and let rise at warm room temperature for 60 minutes, or until doubled in size.
Step 2: Cook the sausage and prep the filling
While the dough rises, cook the sausage. Heat a skillet over medium heat, add the Italian sausage, and break it into small crumbles. Cook for 6–8 minutes, until browned and cooked through (160°F / 71°C). Drain on a plate lined with paper towels and let cool for 10 minutes.
In a bowl, toss together the shredded mozzarella, grated Parmesan (1/4 cup), oregano, black pepper, and red pepper flakes (if using). This helps the seasoning distribute evenly through the pocket.
Step 3: Preheat the oven and set up your baking surface
Place a pizza stone on the middle rack and preheat the oven to 475°F (246°C) for 45 minutes. This long preheat helps the P’Zone blister and brown like a pizza chain oven.
If you do not have a pizza stone, place a heavy sheet pan (rimmed is fine) in the oven while it preheats. You’ll bake directly on the hot pan.
Step 4: Divide and roll the dough
Turn the risen dough out onto a lightly floured surface and divide into 2 equal pieces (about 380–400 g each). Shape each piece into a tight ball and let rest for 10 minutes, covered, to relax the gluten (this makes rolling easier).
Roll each dough ball into a 10–11 inch (25–28 cm) round, about 1/8 inch (3 mm) thick. Transfer each round to a piece of parchment paper for easy filling and moving.
Step 5: Fill, fold, and seal tightly
On one half of each dough round, layer the cheese mixture, leaving a 1 inch (2.5 cm) border around the edge. Top evenly with the cooled sausage crumbles and pepperoni slices.
Lightly mist or brush the border with water, then fold the dough over to form a half-moon pocket. Press the edges firmly to seal, then crimp by folding the edge over itself or pressing with the tines of a fork.
Cut 2–3 small steam vents on top of each pocket (about 1 inch / 2.5 cm long). This prevents blowouts and helps keep the crust crisp instead of steamy.
Step 6: Bake until blistered and deep golden
Carefully slide the parchment with the pockets onto the hot pizza stone (or hot sheet pan). Bake at 475°F (246°C) for 14–18 minutes, until the crust is deep golden with blistered spots and the seams look set.
If your oven has hot spots, rotate the pockets after 10 minutes for even browning.
Step 7: Brush with garlicky butter and serve with marinara
While the P’Zones bake, stir together the melted butter, minced garlic, and kosher salt (1/8 teaspoon). Warm the marinara sauce in a small saucepan over low heat until steaming, about 4–5 minutes.
As soon as the P’Zones come out of the oven, brush generously with the garlic butter (the heat will gently mellow the garlic). Sprinkle with the finishing Parmesan and parsley (if using). Rest for 5 minutes before cutting so the cheese sets slightly and doesn’t rush out.
Serve whole or sliced with warm marinara for dipping.
Pro Tips
- Use low-moisture mozzarella. Fresh mozzarella releases water and can make the pocket soggy. Low-moisture gives that classic stretchy, melty pull.
- Seal like you mean it. A tight seal (plus vents) prevents blowouts. If the dough feels dry, dab the edge with water before crimping.
- Stone or preheated pan = better blistering. Baking on a fully preheated surface gives a crisp, browned bottom like a pizza chain oven.
- Don’t overfill. Keep the filling mound modest and leave a full 1 inch (2.5 cm) border, or the seam can pop.
- Brush butter right away. The hot crust absorbs flavor and turns glossy; waiting too long makes it sit on top instead of soaking in.
Variations
- All pepperoni: Skip sausage and use 5 oz (140 g) pepperoni total.
- Sausage and mushroom: Replace half the pepperoni with 1 cup (70 g) thin-sliced sautéed mushrooms (cook off moisture first).
- Spicy “hot honey” twist: Add 1/4 teaspoon red pepper flakes to the filling and drizzle each baked pocket with 2 teaspoons hot honey just before serving.
Storage & Make-Ahead
Refrigerate: Cool completely, then wrap tightly and refrigerate up to 3 days. Reheat on a sheet pan at 375°F (190°C) for 12–15 minutes, or until hot in the center.
Freeze: Cool completely, wrap in foil, and freeze up to 2 months. Reheat from frozen (keep wrapped in foil for the first half so it heats through) at 375°F (190°C) for 25 minutes; unwrap and bake 8–10 minutes more to re-crisp.
Make-ahead dough: After kneading, refrigerate the dough (covered) for 24–72 hours. Let sit at room temperature for 60 minutes before shaping.
Nutrition (per serving)
Approximate, assuming 4 servings (1/2 pocket each): Calories: 720; Protein: 34 g; Carbohydrates: 66 g; Fat: 36 g; Saturated Fat: 16 g; Fiber: 3 g; Sodium: 1450 mg.
