Smoky Pork Calzones

2014-02-07
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    831
  • Fat

    51 grams
  • Saturated Fat

    18 grams
  • Cholesterol

    81 milligrams
  • Sodium

    1,196 milligrams
  • Carbohydrate

    65 grams
  • Fiber

    5 grams
  • Protein

    33 grams

Ingredients

  • All-purpose flour, for dusting
  • 1 pound pizza dough, thawed if frozen
  • 4 1/2 tablespoons extra-virgin olive oil
  • 8 ounces ground pork
  • Kosher salt and freshly ground pepper
  • 2 1/2 teaspoons smoked paprika
  • 1 red bell pepper, chopped
  • 8 ounces shredded mozzarella (about 2 cups)
  • 6 cups mixed greens
  • 1 tablespoon sherry vinegar or red wine vinegar

Method

Step 1

Put a baking sheet in the oven and preheat to 450 degrees F. On a lightly floured surface, divide the dough into quarters; cover with a towel.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Add 2 teaspoons paprika and cook, stirring, 30 seconds. Stir in the bell pepper and cook until slightly softened, about 2 more minutes. Transfer to a bowl and stir once or twice to cool slightly.

Step 3

Pat and stretch each portion of dough into a rough 8-inch round. Pile the pork mixture and mozzarella on one side of the rounds, leaving a 1/2-inch border, then fold the dough over the filling. Pinch and crimp the edges to seal. Mix 1/2 tablespoon olive oil with the remaining 1/2 teaspoon paprika; brush over the calzones. Cut a 1-inch vent in each.

Step 4

Remove the baking sheet from the oven and add the calzones. Bake until golden brown, 12 to 15 minutes. Meanwhile, toss the greens with the vinegar and the remaining 3 tablespoons olive oil in a bowl and season with salt and pepper. Serve with the calzones.

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