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Supreme Cheese-Stuffed Garlic Knot Calzone

Delicious cheese-stuffed garlic knots transformed into a calzone, perfect for family nights or gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pizza dough Can use store-bought for convenience
  • 1 cup marinara sauce For spreading on dough
  • 1 cup shredded mozzarella cheese For filling
  • 1/2 cup sliced pepperoni Can be substituted with sausage
  • 1/2 cup sliced bell peppers For added flavor
  • 1/4 cup sliced black olives
  • 1/4 cup sliced red onions
  • 2 tablespoons minced garlic For enhancing flavor
  • 1/4 cup grated Parmesan cheese For sprinkling on top
  • 2 tablespoons melted butter For brushing knots
Seasonings
  • 1 teaspoon garlic powder Enhances the garlic flavor
  • 1 teaspoon Italian seasoning Adds additional flavor
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a floured surface, roll out the pizza dough into a large rectangle.
  3. Spread marinara sauce over the dough, leaving about a 1-inch border.
  4. Sprinkle mozzarella cheese evenly over the sauce.
  5. Layer on the sliced pepperoni, bell peppers, black olives, red onions, and minced garlic.
  6. Roll the dough up into a log and pinch the seams to seal.
  7. Cut the log into 1-inch slices.
  8. Arrange the slices in a circle on a parchment-lined baking sheet, cut sides facing up.
  9. Twist each slice into a knot and tuck the ends underneath.
Baking
  1. In a small bowl, mix melted butter, garlic powder, and Italian seasoning.
  2. Brush the mixture over the knots and sprinkle with Parmesan cheese. Season with salt and pepper.
  3. Bake for 20-25 minutes until the knots are golden brown and cooked through.
  4. Serve hot and enjoy!

Notes

For a fun twist, consider pairing it with garlic aioli or ranch dressing. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.