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Pepperoni and cheese calzone with vegetables

Pepperoni and Cheese Calzone – Printable Recipe

My daughter and I often go to Lily’s Pizza in Raleigh.  One of their specialties is their calzones.  Sort of like healthy little pizza pockets!

I do my best to duplicate the taste at tome and my family loves these! You can add whatever fillings you like. For this recipe, I used some leftover roasted vegetables as well as pepperoni and cheese.   You can add whatever fillings you like.

Pepperoni Cheese Calzone

Since Jess is a vegan, I also made one for her that left out the pepperoni and used just the veggies and some vegan cheese.  The sky is the limit on fillings.

Pepperoni and cheese calzone with veggiesFor more great recipes, please visit The Gardening Cook on Facebook.

Pepperoni and cheese calzone with vegetables

Pepperoni and cheese calzone with vegetables


  • 2 whole Medium Zucchinis, Diced
  • 2 whole Large Carrots, Peeled And Diced
  • 1 whole Medium Onion, Large Dice
  • 2 tomatoes, diced into chunks
  • 4 cloves Garlic, Smashed
  • 4 Tablespoons Olive Oil, Divided
  • 2 cloves of garlic
  • 1 teaspoons fresh Basil
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 Package of Phyllo Pastra
  • 1 cup Good Quality Pizza Sauce
  • 2 cups Grated Mozzarella Cheese
  • ¼ cups Grated Parmesan Cheese Plus 2 Tablespoons For Sprinkling On Top Of Calzones
  • Garlic Salt
  • 2 tbsp of fresh Parsley
  • 3/4 pound of sliced pepperoni


  1. Preheat oven to 400 degrees. On a large baking sheet, toss all vegetables and the garlic with 2 tablespoons olive oil, basil, salt and pepper. Spread out in one even layer on baking sheet. Bake 20-25 minutes until vegetables have browned and softened. Remove from oven and set aside to cool.
  2. Preheat oven to 450F. Lay out the phyllo pastry. Spread about 2 tablespoons pizza sauce on the middle of the dough, add a few slices of pepperoni, and top with 1/4 cup mozzarella cheese. Place a few spoonfuls of roasted vegetables on top and sprinkle some Parmesan cheese over that. Fold dough over filling and press down to seal with the bottom.
  3. Place on a greased cookie sheet. Brush the top with some of the remaining 2 tablespoons olive oil and sprinkle on some Parmesan cheese, salt and parsley . Cut several slits in the top. Repeat this process to make more calzones.
  4. Bake for 12-15 minutes until dough is baked and has browned slightly. Serve warm.


For a vegetarian option, omit the pepperoni and use veggie cheese.
For a vegan option, omit the pepperoni and cheese and substitute with Daiya cheese.



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