If using store-bought pizza dough, let it sit at room temperature for about 20 minutes for easier handling. If making from scratch, roll it out to about 1/4-inch thickness and cut into rounds (about 6 to 8 inches in diameter).

In a bowl, combine ricotta cheese, mozzarella cheese, pepperoni, bell peppers, onions, minced garlic, and Italian seasoning. Stir until well incorporated.

Place a generous scoop of the filling on one half of each dough round. Fold the dough over to create a half-moon shape.

Press the edges together and use a fork to crimp and seal them.

Preheat your Blackstone griddle to medium heat and add olive oil.

Place the calzones on the griddle and cook for about 5-7 minutes on each side, or until the crust is golden brown.

Serve warm with marinara sauce on the side for dipping.