Calzones are pizza turnovers that are baked in an oven alternatively to being fried like the panzerotti. In this recipe the calzones are stuffed with simple vegetarian ingredients for a relatively easy dinner that is always tasty and enjoyed!
Ingredients Makes: 4 calzones Time: 1 hour 30 minutes
1 (1lb) pizza dough *See recipe link below!
3/4 cup marinara ~or~ pizza sauce *See recipe link below!
1 cup mozzarella cheese, shredded
1 tomato, diced
1 sweet bell pepper, diced
1/4 cup red onion, finely diced
12 black olives, sliced
1/2 cup pineapple, cut into 1/2 to 1-inch chunks
1 egg, mixed
Prepare pizza dough. If using frozen pizza dough, take the dough out of the freezer and transfer it to an aluminum tray or bowl and cover with a tea towel for a couple of hours to allow it time to thaw. Allow the crust to fully thaw before rolling out.
If looking to make some fresh pizza dough for this recipe, you can try the link below for my Seasoned Pizza Dough recipe.
Prepare the marinara or pizza sauce. If you are not using a pre-made sauce, you can try the recipe link below for my Garlic and Herb Pizza Sauce.
Prepare the oven and the baking tray. Preheat an oven to 400 degrees F. Move the oven rack to the second level from the top. Line a couple of baking trays with parchment paper. If you have no parchment paper, oil the surface and then lightly dust with flour to prevent sticking.
Prepare filling Ingredients. Dice a tomato and bell pepper and set aside; finely dice a red onion, slice the olives and chop the pineapple and also set aside. Shred the cheese and then set aside in a bowl. Mix an egg in a small bowl and set aside with a pastry brush.
Roll out the dough. Clean a space to roll out the dough and then lightly dust with some flour. Divide your pizza dough into four equal pieces and set aside. Roll out round one piece of dough at a time nice and thin, dust with flour and then set aside stacked.
Fill the pizza pockets. Place one of the rolled out pizza dough in front of you. With the pastry brush, rub 1/2 to 3/4-inch line of the egg mixture around the outside edges of the dough. On the inside of the dough, rub about 2 tablespoons of the sauce. Avoid getting any of the sauce or the other ingredients on the outside edges of the dough where the egg is. Following the sauce add 1/4 of each of the filling ingredients to the front half of the dough; which includes the prepared fruit, vegetables and shredded cheese.
When all of the ingredients have been placed, fold over the top half of the calzone over the front half, matching the edges best you can. Slightly fold over the edges (but not too much) and the press together with a slightly wet fork to seal. With a slightly wet knife, cut a couple slits in the top of the calzone for steam holes, then transfer to the prepared trays with parchment paper. Repeat making the other calzones in the same manner until all four are on the baking trays, sealed and ready.
Glaze the calzones with the egg. With the pastry brush, brush the tops and the edges of the calzones with the mixed egg.
Bake. Bake the calzones for about 25 to 30 minutes in a pre-heated oven, and the tops of them have turned a nice golden brown. Allow calzones to cool for a few minutes before serving. Serve the remaining pizza sauce on the side to use as a dip. Enjoy.
Recipe shared by: J. Marshall
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