1-First Step: Mise en place Preheat your oven to 425°F and line a large baking sheet with parchment paper. Measure out all ingredients so assembly moves quickly: divide dough, shred cheese, and dice vegetables. Having a ready station avoids overworking the dough.

2-Second Step: Portion and roll the dough Divide the 1 pound pizza dough into 4 equal parts. On a lightly floured surface, roll each portion into a circle about 10 to 12 inches across and roughly 1/4 inch thick. Keep dough covered while you work to prevent drying.

3-Third Step: Build the filling On one half of each dough circle, spread approximately 2 tablespoons of pizza sauce (adjust slightly so you use the full 1/2 cup across all calzones). Add 1/8 cup diced onion, 1/8 cup diced green bell pepper, and about 2 tablespoons sliced pepperoni per calzone. Sprinkle roughly 1/4 cup shredded mozzarella over the toppings. Leave a 1-inch border around the edge so you can seal the calzone.

4-Fourth Step: Fold and seal Fold the unfilled half of the dough over the fillings to form a half-moon. Press the edges together and crimp tightly to seal; this keeps the cheese and sauce inside while baking. For a stronger seal, press with the tines of a fork.

5-Fifth Step: Vent and glaze Use a small knife to cut 2 to 3 small air vents on top of each calzone so steam can escape during baking. Place the calzones on the prepared baking sheet and brush the tops with 1 tablespoon olive oil distributed across the four calzones. This oil gives a golden, slightly crisp crust.

6-Sixth Step: Bake Bake the calzones in the preheated 425°F oven for about 15 minutes, or until the dough is fully cooked and golden brown. Ovens vary, so check for a deep golden color and an internal temperature of around 200°F if you have a probe. Rotate the sheet halfway for even browning.

7-Final Step: Rest and serve Let the calzones rest for a few minutes after pulling them from the oven so the cheese sets and you avoid runny fillings. Serve warm with extra pizza sauce for dipping. These pockets are great for eating with hands or plated with a simple salad on the side.