Smoky Pork Calzones
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 831
- Total Fat
- 51 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 81 milligrams
- Sodium
- 1,196 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 5 grams
- Protein
- 33 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
Directions
- 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.