Preparation Steps

• Position a rack in the lower third of the oven and heat to 400°F (205°C). Set a rimmed baking sheet or pizza stone on the rack to preheat.
• In a bowl, mix the ricotta, Parmesan, dried oregano (reserve a small pinch for topping), and garlic powder until smooth. Refrigerate for 5 minutes to slightly firm the filling.
• Divide the dough into two equal pieces. On a lightly floured surface, stretch each piece into an oval about 9×6 inches. Transfer the ovals to a sheet of parchment for easy moving.
• Assemble each calzone: On one half of each dough oval, scatter a thin layer of mozzarella, spoon on half the ricotta mixture, arrange pepperoni over the top, then finish with the remaining mozzarella. Leave a 3/4-inch border clean all around the edges.
• Lightly moisten the clean edges with water, fold the dough over the filling, and press to seal. Crimp with a fork for a tight closure and cut two small slits on top to vent steam.
• Brush the tops with olive oil and sprinkle the reserved pinch of oregano over each.
• Slide the parchment with the calzones onto the preheated sheet/stone. Bake on the lower rack for 14 minutes, rotate the parchment for even browning, then move to the upper rack and bake 6–8 minutes more, until deeply golden and crisp.
• Rest 5 minutes before cutting. Serve hot, with warm marinara for dipping if you like.