Impress everyone at the table with this Giant Snake Calzone, a fun and deliciously stuffed bread that’s as exciting to make as it is to eat. It’s a hearty, flavorful, and shareable meal with a crispy crust and a cheesy, pepperoni-filled interior, perfect for parties, game day, or a memorable family dinner.
Table of Contents
Why You Will Love This Recipe
This recipe turns the classic calzone into a show-stopping centerpiece. I love making this for gatherings because it never fails to bring a smile, it’s a conversation starter! The process of rolling, filling, and shaping the dough into a giant “snake” is a fun activity, and the result is a incredibly satisfying, cheesy, and meaty masterpiece that everyone can dig into together. Serving it with spaghetti sauce for dipping makes it the ultimate comfort food experience.
Ingredients
For the Dough
- 1 teaspoon white sugar
- 1 cup warm water (110°F/45°C)
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 3 cups all-purpose flour, divided
For the Filling
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 (4 ounce) package sliced pepperoni
- 1 tablespoon chopped fresh parsley
- ½ teaspoon Italian seasoning
- ½ cup sliced black olives (Optional)
- ½ green bell pepper, cut into strips (Optional)
- ½ cup sliced fresh mushrooms (Optional)
For Assembly
- 1 egg
- 1 tablespoon water
Step-by-step instructions for making the recipe
- Make the dough: In the bowl of a stand mixer, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it stand for 5 minutes until foamy.
- Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix on low speed until a wet dough forms.
- With the mixer running, add the remaining 1 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and forms a ball. Knead for 3-5 more minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat, and cover with a towel. Let it rise in a warm place until doubled in size, about 1 hour.
- Make the filling: While the dough rises, in a large bowl, combine the ricotta, mozzarella, Parmesan, pepperoni, parsley, Italian seasoning, olives, bell pepper, and mushrooms.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the risen dough. On a floured surface, roll it out into a long rectangle, about 9 inches wide by 30 inches long.
- Spoon the filling mixture down the center of the dough, leaving a 1-inch border on all sides.
- Bring the long edges of the dough together over the filling and pinch firmly to seal, creating a long, filled roll.
- Transfer the roll to the prepared baking sheet and shape it into a coiled “S” shape, tucking the ends underneath. The seam should be on the bottom.
- Whisk the egg with 1 tablespoon of water to make an egg wash. Brush it evenly over the entire surface of the calzone.
- Bake for 30 to 35 minutes, until the crust is a deep golden brown.
- Let the calzone cool for 5 minutes before slicing and serving with spaghetti sauce for dipping.
Giant Snake Calzone
Ingredients
Equipment
Method
- Make the dough: In the bowl of a stand mixer, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it stand for 5 minutes until foamy.1 teaspoon white sugar, 1 cup warm water, 1 package active dry yeast
- Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix on low speed until a wet dough forms.2 tablespoons olive oil, 1 1/2 teaspoons kosher salt, 3 cups all-purpose flour
- With the mixer running, add the remaining 1 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and forms a ball. Knead for 3-5 more minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat, and cover with a towel. Let it rise in a warm place until doubled in size, about 1 hour.
- Make the filling: While the dough rises, in a large bowl, combine the ricotta, mozzarella, Parmesan, pepperoni, parsley, Italian seasoning, olives, bell pepper, and mushrooms.1 cup ricotta cheese, 2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 package sliced pepperoni, 1 tablespoon chopped fresh parsley, 1/2 teaspoon Italian seasoning, 1/2 cup sliced black olives, 1/2 green bell pepper, 1/2 cup sliced fresh mushrooms
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the risen dough. On a floured surface, roll it out into a long rectangle, about 9 inches wide by 30 inches long.
- Spoon the filling mixture down the center of the dough, leaving a 1-inch border on all sides.
- Bring the long edges of the dough together over the filling and pinch firmly to seal, creating a long, filled roll.
- Transfer the roll to the prepared baking sheet and shape it into a coiled “S” shape, tucking the ends underneath. The seam should be on the bottom.
- Whisk the egg with 1 tablespoon of water to make an egg wash. Brush it evenly over the entire surface of the calzone.1 egg, 1 tablespoon water
- Bake for 30 to 35 minutes, until the crust is a deep golden brown.
- Let the calzone cool for 5 minutes before slicing and serving with spaghetti sauce for dipping.
Notes
FAQ
Can I add other fillings?
Absolutely! This recipe is very adaptable. You can add cooked Italian sausage, sautéed onions, spinach, or any of your favorite pizza toppings.
What if I don’t have a stand mixer?
You can mix and knead the dough by hand in a large bowl. It will take about 8-10 minutes of kneading on a floured surface to achieve a smooth, elastic dough.
How should I store leftovers?
Store any leftover calzone in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or toaster oven for the best texture.