Cheesy Red Pepper Calzones with Basil Pesto

Cheesy Red Pepper Calzones

with Basil Pesto

30 MIN
$12.99 2-4 Servings
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From the Test Kitchen

Baked inside folded rounds of crispy pizza dough is a filling of melty fontina, mozzarella, roasted red peppers, and Calabrian chile paste for a kick of heat—perfectly balanced by a side of herbaceous basil pesto for dipping as you go.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    980 Cals (est.)
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Nutrition Label
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fresh
ingredients
Cheesy Red Pepper Calzones with Basil Pesto
Title
  • 16 oz Pizza Dough
  • ⅓ cup Basil Pesto
  • 2 oz Fontina Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 1½ tsps Calabrian Chile Paste
  • 4 oz Fresh Mozzarella Cheese
step-by-step
instructions
Prepare the ingredients & make the filling
1 Prepare the ingredients & make the filling

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Grate the fontina on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated fontina, mozzarella (tearing into small pieces before adding), chopped peppers, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

Assemble the calzones
2 Assemble the calzones

Line a sheet pan with foil. Lightly oil the foil. Divide the dough into 2 equal-sized portions. Using your hands, gently stretch the dough into ¼-inch-thick rounds (if the dough is resistant, let rest 5 minutes). Carefully transfer to the oiled sheet pan. Evenly divide the filling among one half of each round, leaving a 2-inch border between the filling and the edges of the dough. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Cut 4 evenly spaced slits on an angle across the top. Drizzle or brush the tops with olive oil.

Bake the calzones & serve your dish
3 Bake the calzones & serve your dish

Bake the calzones, rotating the sheet pan halfway through, 14 to 18 minutes, or until golden brown (some filling may ooze out). Remove from the oven and let stand at least 2 minutes. Carefully transfer to a cutting board and cut crosswise into equal-sized pieces. Serve the baked calzones with the pesto on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the filling
1 Prepare the ingredients & make the filling

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Grate the fontina on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated fontina, mozzarella (tearing into small pieces before adding), chopped peppers, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

2 Assemble the calzones

Line a sheet pan with foil. Lightly oil the foil. Divide the dough into 2 equal-sized portions. Using your hands, gently stretch the dough into ¼-inch-thick rounds (if the dough is resistant, let rest 5 minutes). Carefully transfer to the oiled sheet pan. Evenly divide the filling among one half of each round, leaving a 2-inch border between the filling and the edges of the dough. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Cut 4 evenly spaced slits on an angle across the top. Drizzle or brush the tops with olive oil.

Assemble the calzones
Bake the calzones & serve your dish
3 Bake the calzones & serve your dish

Bake the calzones, rotating the sheet pan halfway through, 14 to 18 minutes, or until golden brown (some filling may ooze out). Remove from the oven and let stand at least 2 minutes. Carefully transfer to a cutting board and cut crosswise into equal-sized pieces. Serve the baked calzones with the pesto on the side. Enjoy!

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