Homemade Calzones: Folded Pizza Pockets

Method

1. If the pizza dough is cool, let it sit at room temperature for at least 30 minutes before using.
2. Preheat the oven to 450°F and place a rack in the lowest position. Drizzle a rimmed baking sheet with the olive oil.
3. In a medium bowl, mix together the mozzarella, ricotta, Pecorino Romano (or Parmigiano Reggiano), salt, pepper, oregano, and red pepper flakes (if using).
4. Divide the dough into two equal balls. On a lightly floured surface, roll each ball into a circle about 7 to 8 inches (18-20 cm) in diameter and ⅛ to ¼-inch (3-6 mm) thick.
5. Spread 1 tablespoon of sauce over one half of each dough circle, leaving a 1-inch (2.5-cm) border. Top with the pepperoni slices and the cheese mixture. (Just evenly spoon the cheese mixture over the sauce and pepperoni; no need to spread it.) Using your finger, dab a little water around the edges to help seal. Holding the filling in place with one hand, fold the bare half of the dough over the filling to form a half-moon shape. Press the edges together with a fork to seal, then roll the edge up to seal again.
6. Transfer the calzones to the greased baking sheet. Brush with the egg wash and prick each calzone with a fork 5 times to allow steam to escape. Bake for 22 to 25 minutes, until puffed and golden brown. Let cool for about 15 minutes, then serve.