Pepperoni and Green Pepper Calzones (25 Minutes)

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Pepperoni and green pepper calzones are a delicious and hearty Italian dish that can be made in under 30 minutes. Crispy, golden-brown on the outside, gooey and savory on the inside, this recipe is perfect for a quick lunch or dinner. Customize with your favorite ingredients and serve with a side of marinara for a crowd-pleasing meal!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 calzones 1x

Ingredients

Units Scale
  • 1 pound pizza dough
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sliced pepperoni
  • 1/2 cup sliced green peppers
  • 1/4 cup finely chopped onion
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 egg, beaten
  • Marinara sauce for dipping (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium skillet, heat the olive oil over medium-high heat. Add the sliced green pepper and onion, and cook until softened and lightly browned, about 5 minutes. Season with garlic powder, oregano, salt, and pepper to taste.
  3. On a lightly floured surface, divide the pizza dough into 4 equal portions. Roll each portion into a circle about 6-8 inches in diameter.
  4. Spoon 1/4 of the sautéed green peppers and onion mixture onto one half of each dough circle, leaving a 1-inch border around the edge. Top with shredded mozzarella cheese and sliced pepperoni.
  5. Fold the other half of the dough over the filling to create a half-moon shape. Fold or pinch the edges together to seal the calzone.
  6. Brush the top of each calzone with beaten egg.
  7. Place the calzones on a baking sheet lined with parchment paper or a silicone mat, and bake for 12-15 minutes, or until golden brown and crispy.
  8. Let the calzones cool for a few minutes before serving.

Notes

Feel free to experiment with any kind of pizza toppings you like, such as sausage, mushrooms, or olives. Make sure to leave a border around the edge of the dough when adding the filling, so it doesn’t spill out while baking. Leftover calzones can be reheated in the oven or microwave for a quick and easy meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 calzone
  • Calories: 498
  • Sugar: 2g
  • Sodium: 1176mg
  • Fat: 20g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 74mg

Pair this with...

Homemade Marinara

Kick things off with some ripe, juicy tomatoes – Roma or San Marzano are excellent choices. In a large pot, sauté finely diced onions and minced garlic in olive oil until they're translucent. As they soften, they'll lay the aromatic foundation for your sauce. Next, add in the tomatoes, either crushed or finely diced, depending on your texture preference. To elevate the flavors, toss in some seasonings: salt, pepper, and maybe a bit of sugar to balance the acidity. Herbs like basil, oregano, and a bay leaf can be added to infuse the sauce with earthy notes. Let everything simmer gently, allowing the flavors to meld. Over time, the sauce will thicken and develop a rich, robust character. Once you're happy with its consistency and taste, remove it from the heat.

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

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