Lunch / Dinner
You’ve probably seen calzones at pizzerias — they’re crescent-shaped stuffed pastries filled with cheese, various meats, and vegetables. Traditionally, calzones are baked in a special wood-fired stone oven. But you can get rustic, stone-oven-style results at home using a pizza baking stone on a grill. The baking stone distributes the heat evenly and extracts moisture from the dough, giving the calzones a crispy crust. To keep things simple, purchase prepared pizza dough from a market or pizzeria, or use your favorite dough recipe.
FOR THE FILLING, SAUTÉ:
FOR THE CALZONES, HALVE:
Test Kitchen Tip
This calzone recipe is all about regular pizza ingredients. If you’re not ready to tackle the Smoky Tomato Sauce, it’s OK to substitute bottled pizza sauce.
For the filling, sauté sausage in a skillet coated with nonstick spray over medium-high heat until cooked through, 3 minutes; transfer to a paper-towel-lined plate.
Sauté onion and bell peppers in oil in same skillet until soft, 3 minutes. Off heat, stir in olives.
Place baking stone on an unlit grill. Heat grill and baking stone to medium (425°–450°) for at least 15 minutes.
For the calzones, halve dough on a lightly floured surface; dust dough with flour. Gently stretch or roll each dough piece into a 10-inch round and let rest.
Arrange two prosciutto slices on each dough round, leaving a 1-inch border at edge of dough; top with 4 slices pepperoni. Spread ¼ cup Smoky Tomato Sauce over pepperoni.
Divide sausage between calzones and mound on one side. Top sausage with onion mixture, 1 Tbsp. Parmesan, and 3 slices of mozzarella.
Stretch dough over the filling and crimp edges by hand or with a fork to seal. Brush each calzone with egg and sprinkle with 1 Tbsp. Parmesan. Cut a slit on top of calzones.
Serve calzones with remaining Smoky Tomato Sauce for dipping.
After browning the sausage, use the same hot skillet to sauté onion and peppers so they pick up the flavor.
Mound meat and onion mixture on one side of calzone, leaving a 1-inch clean border at edge of dough.
Stretch the dough up and over the filling, carefully pulling it to cover without tearing the dough.
Crimp the dough by pinching a bit of bottom dough, pulling it over, and pressing it into the top to seal.
% Daily Value*
Total Fat 36g 55%
Saturated Fat 14g 70%
Cholesterol 123mg 41%
Sodium 1559mg 64%
Carbs 54g 18%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.