Super Bowl countdown: 4 weeks to go.
Are you hosting a party? Or just watching the big game at home? These yummy, easy calzones are a great game dish. Filled with delicious pork and seasoned with smoked paprika (definitely get the smoked, don’t just use regular paprika). Once cooled from the oven, they can be finger foods.
I use the Pillsbury pizza dough from the dairy aisle instead of a whole pound of dough. The smaller amount is great for just two calzones (which is what I’m usually making).
- All-purpose flour, for dusting
- 1 pound pizza dough, thawed if frozen (I used the Pillsbury from the dairy aisle)
- 1 1/2 tablespoons extra-virgin olive oil
- 8 ounces ground pork
- Salt and pepper
- 2 1/2 teaspoons smoked paprika
- 1 red bell pepper, diced finely
- 8 ounces shredded mozzarella (about 2 cups)
- Preheat overn to 450 degrees F.
- On a lightly floured surface, divide the dough into quarters; cover with a towel. (If using Pillsbury, cut in half.)
- 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.