Cheesy Roasted Red Pepper and Pepperoni Calzone is loaded with several types of Italian cheeses, roasted red peppers and pepperoni. And better yet, its prepared with pizza dough found in the refrigerator section of your market and jarred roasted red peppers, which makes this calzone ‘Quick, Easy and Good’!
There is a bit of chopping, and about two seconds spent mixing the two eggs with a few spices and the Italian five-cheese mix, then it’s simply a matter of layering the ingredients on one half of the pizza dough, folding up the calzone and baking it.
- 2 large eggs
- 2 Tbs. roughly chopped Italian parsley
- 1 cup Italian five-cheese mix – OR – 1 cup mozzarella
- 1/8 tsp. Italian seasonings
- 1/8 tsp. salt
- 1 tube refrigerated pizza dough
++ I used ‘Wewalka Classic Crust’. The dough is rolled in a layer of parchment, so you don’t have to worry about cutting a piece of parchment paper.
++ If you can’t find ‘Wewalka’, use a tubed refrigerated pizza dough. Of course, you could make your own pizza dough but the cooking times may be slightly different. (You will need a 9″ x 12″ rectangle.)
- 4 ounces thinly sliced pepperoni, sliced into strips
- 1 1/2 cups jarred fire-roasted red peppers- sliced and drained
- 9 slices provolone cheese
I placed the pizza dough on the baking sheet when I first began preparing the topping ingredients, but found the dough had dried out a bit on the edges. I suggest placing the pizza dough on the parchment-lined baking sheet a few minutes before you’re ready to put on the toppings. ++ If the dough does become dry on the edges, it won’t hold together. Just moisten one of the edges with a bit of water using your fingers and it’ll hold just fine!
As I mentioned above, I used the new pizza dough which comes rolled in parchment paper. If you buy another type of prepared dough, be sure to line your baking sheet with a piece of parchment paper. You’ll be glad you did because the parchment paper will contain any drips and keep the calzone from sticking.
METHOD Oven at 400F Bake for a total of 30 minutes
In a small bowl, briefly beat two eggs. Mix in 1/8 tsp. Italian seasonings and 1/8 tsp. salt. Set aside half the egg mixture. To the other half, add 1 cup shredded Italian five-cheese mix (or 1 cup shredded mozzarella). ++ You’ll be using half the egg mixture as the first layer of the calzone. The second half is brushed on top of the uncooked calzone.
Chop 4 oz. thinly sliced pepperoni into strips. Chop the roasted red pepper into strips. You should have 1 1/2 cups. Drain in a colander and place strips on a few sheets of paper towels.
On one side of the pizza dough spread the egg and shredded cheese mixture, being sure to to leave a 1″ border around the edges free of filling. Next place pepperoni strips, followed by the drained, roasted red pepper strips. And finally add the 9 pieces of provolone. ++ SEE PHOTOS BELOW
Fold over the other half of the pizza dough, making sure the edges meet. Using your fingers, press dough down so both sides stick together – fold edges under. Using a sharp knife, cut a few vent slits on the top of the calzone.
Bake calzone for only 15 minutes. Remove from oven and brush with reserved egg mixture. ++ You don’t have to use every single drop of the remaining egg mixture.
Return calzone to oven and bake until crust is golden – about another 15 minutes. By this time the filling should be bubbling. ++ A bit of oil from the pepperoni may bubble out but the parchment paper will catch it.
Allow calzone to rest 5 – 8 minutes, which helps the melted cheeses to set up a bit. Cut into 12 pieces and – enjoy!!
++ If you chose, you can serve your creation with some marinara dipping sauce.
Step-by-Step Photos – ‘Cheesy Roasted Red Pepper and Pepperoni Calzone’