Calzone vibes! Drippy cheese and smoky pepperoni, oozing out of fresh-baked, store-bought bread that's dotted with Italian herbs, parmesan cheese, and red pepper flakes. Dip each cheesy slice in warm marinara and experience the ultimate satisfaction. All that joy, with just 5 ingredients.  

Can you believe you need just 5 ingredients for this winning meal? The hard part of dough-making is done for you, so all you need to do is roll it out, stuff it, and bake it! I love dishes like this, and, clearly, everyone else will cherish sitting down to this cutting board of awesome. 

I used frozen bread dough and thawed it overnight in my fridge. You can opt to do the same and/or thaw the bread the same day (follow the package instructions). You can also use refrigerated bread or pizza dough, including dough from your favorite pizza joint. There are amazing refrigerated bread and pizza doughs on the market these days - so check your favorite grocery store. In my store, the dough is sold in bags near the deli. 

And think about the filling options you have here! You can make a vegetarian version by swapping in broccoli or mushrooms (or both) for the pepperoni. Sautéed onions and bell peppers would be fabulous too. How about barbecued chicken? Or ham and pineapple? Stuff the calzone with whatever you like to put on your pizza! 

Pepperoni and Cheese Calzone

1 loaf bread dough, fresh or frozen, thawed according to the package directions (see note above)

1 1/2 cups shredded mozzarella cheese

12-16 thin pepperoni slices 

1 tablespoon olive oil

1/2 teaspoon Italian seasoning

1 tablespoon grated parmesan cheese

Crushed red pepper flakes

Warm marinara sauce or pizza sauce for serving

Instructions: 

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.

Roll the dough out on a flat surface (cover the surface with plastic wrap or a light dusting of flour if the dough sticks), making an 8x15-inch rectangle (this doesn't have to be exact). 

Top one half of the (long side) of dough with the mozzarella and then the pepperoni slices. Fold over the un-topped side to cover the filling. Pinch the edges together to seal. 

Transfer the calzone to the prepared pan and brush the top with olive oil. Sprinkle with the Italian seasoning and then the parmesan cheese and red pepper flakes. Using a sharp knife, cut about 4-5 steam vents in the top of the calzone, each about 1/2-inch deep. 

Bake for 15 to 20 minutes, until the calzone is puffed up and golden brown. Cool for a few minutes before slicing crosswise and serving with the warm marinara sauce.

Serves 4-6