Smoky Pork Calzones
- 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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