1. Preheat the Oven

Before you begin assembling your pizza pockets, preheat your oven to 375°F (190°C) and position the oven racks in the center of the oven. This temperature ensures that the pizza pockets bake evenly and get a crispy, golden crust.

2. Prepare the Dough

Roll out the pizza dough on a lightly floured surface. Depending on your desired size, divide the dough into halves or quarters. Each pizza pocket should be around 6-8 inches in diameter.

You can either use store-bought pizza dough or make your own dough from scratch. If you’re using store-bought dough, it will be more convenient and quicker to prepare. However, if you prefer homemade dough, follow your favorite recipe for pizza dough, and let it rise for the recommended amount of time before rolling it out.

Transfer two dough circles to each baking tray. You can also line the trays with parchment paper to prevent sticking and for easy cleanup.

3. Assemble the Classic Pizza Calzones

For the classic pepperoni and mozzarella pizza pockets:

• Spread half of each dough circle with pizza sauce. Make sure not to spread the sauce all the way to the edge, leaving a small border to ensure a nice seal.
• Top with shredded mozzarella cheese. Use a generous amount to ensure the cheese melts perfectly inside the pocket.
• Add the pepperoni slices and black olives. These are the classic toppings, but feel free to add any other pizza ingredients you love.
• Fold the dough over the toppings to form a pocket. Press the edges firmly together with your fingers or a fork to seal them completely. Make sure the edges are well-sealed to prevent any of the filling from spilling out during baking.
• Cut a few small slits on the top of each pocket so that steam can escape while baking. This will prevent the pockets from puffing up too much and ensure they cook evenly.

4. Assemble the Broccoli & Cheddar Calzones

For the broccoli and cheddar pizza pockets:

• Brush olive oil over the dough circles and sprinkle with Italian seasoning. This adds extra flavor and a golden finish to the crust.
• In a medium bowl, combine the chopped broccoli with the cheddar and mozzarella cheeses. You can use fresh broccoli or frozen broccoli that’s been thawed and drained.
• Spoon the broccoli mixture onto one half of each dough circle. Be generous with the filling but leave enough room around the edges to fold and seal.
• Fold the dough over the filling and press the edges together to seal the pockets. Again, make sure the edges are firmly pressed to prevent the filling from spilling out.
• Cut a few slits on top to allow steam to escape during baking.

5. Bake the Calzones

Place the assembled pizza pockets on the preheated trays. Bake in the oven for 25-30 minutes, swapping the trays halfway through to ensure even cooking. The pockets are done when the crust is golden brown and crispy. You’ll know they’re ready when the dough has turned a beautiful golden color and the filling is hot and melted inside.

Once baked, remove the pizza pockets from the oven and let them cool slightly. Cutting into them right away might cause the cheese and sauce to spill out, so give them a few minutes to set.