Pepperoni Calzone

Danny's birthday. He would have been twenty-five. A quarter century of a life that didn't get to happen. I don't do much on this day — I go to Holy Cross, I sit, I talk, I leave. It's simpler than the anniversary of his death, somehow. The death day is about loss. The birthday is about who he was, and who he was, more than anything, was my friend.

I told Megan I was going to the cemetery. She didn't ask questions. She said, "Do you want company or do you want to be alone?" I said I wanted to be alone. She said, "Okay. I'll make dinner." She can't really cook but she can heat up soup and she can order pizza and she can be there when I walk through the door, and that last one is the one that matters.

At the cemetery, I sat on the grass next to Danny's headstone and told him about Megan. I told him she eats nachos with a fork and gives me a hard time about everything and that I think she might be the one. I told him I wish he could meet her. I told him she'd probably roast him and he'd love it. The cemetery was quiet. A bird sang somewhere. The sun was warm. I sat there for a long time.

Made pierogi when I got home. The sauerkraut ones — Babcia's recipe. There's something about the physical act of making pierogi that settles me. The kneading, the rolling, the filling, the folding. It's meditative. It's the closest thing I have to prayer, some weeks. I made four dozen and brought half to Steve and Rachel Katz — Danny's parents. Steve answered the door and saw the pierogi and said, "Helen's recipe?" I said, "Close as I can get." He hugged me. Steve Katz has hugged me maybe five times in my life. Each time was a day like this.

Megan had ordered pizza. Pepperoni, from the place on Howell Avenue. She'd set the table with paper towels and two beers. We ate pizza and I didn't talk much and she didn't fill the silence and it was exactly right. She's learning how to be with me on the hard days, and she's getting it right without being taught.

Megan ordered pepperoni that night because she knows what matters and doesn’t overthink it — and somewhere between that pizza box and the paper-towel table setting, I started thinking about how I’d want to make my own version of it, the kind you fold over and seal shut like it’s keeping something in. The calzone below is what I landed on: same comfort, same simplicity, same “I’m just going to be here for you” energy. It’s not Babcia’s pierogi. But it’s the recipe for the night Megan got it exactly right.

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 4

Ingredients

1 lb store-bought or homemade pizza dough, at room temperature
1 cup marinara or pizza sauce, plus extra for dipping
1 1/2 cups shredded low-moisture mozzarella cheese
1/2 cup ricotta cheese
3 oz sliced pepperoni (about 40–50 slices)
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes (optional)
1 tbsp olive oil
1 egg, beaten (for egg wash)
Coarse salt for topping

Instructions

Preheat oven. Heat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
Divide and roll the dough. Cut the pizza dough into 4 equal portions. On a lightly floured surface, roll each portion into a round about 8 inches in diameter.
Mix the filling. In a small bowl, stir together the ricotta, oregano, garlic powder, and red pepper flakes (if using) until combined.
Layer the filling. Spread 1–2 tablespoons of marinara on one half of each dough round, leaving a 1-inch border. Spoon the seasoned ricotta over the sauce. Layer on the mozzarella and then the pepperoni slices.
Fold and seal. Fold the unfilled half of the dough over the filling to form a half-moon. Press the edges firmly together, then crimp or fold them over to seal completely. Transfer to the prepared baking sheet.
Brush and score. Brush the tops of the calzones with beaten egg. Sprinkle lightly with coarse salt. Use a sharp knife to cut 2–3 small slits in the top of each calzone to allow steam to escape.
Bake. Bake for 18–22 minutes, until the calzones are deep golden brown and the dough is cooked through. Let rest for 5 minutes before serving.
Serve. Serve with warm marinara sauce on the side for dipping.

Nutrition (per serving)

Pepperoni Calzone — The Dinner That Was Just There When I Needed It