Smoky Pork Calzones

Total Time:
40 min
20 min
20 min

4 servings

  • 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
  • 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.

  • 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.

  • 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.

  • 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.

  • Per serving: Calories 831; Fat 51 g (Saturated 18 g); Cholesterol 81 mg; Sodium 1,196 mg; Carbohydrate 65 g; Fiber 5 g; Protein 33 g

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    This recipe is featured in:

    Father's Day