Three Cheese Calzones

with Romaine Salad

45 MIN

+$1.99/serving 4 Servings

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add Pancetta

From the Test Kitchen

These cheesy calzones are oozing with flavor, thanks to the blend of monterey jack, mozzarella, and parmesan cheeses that go inside, plus salty capers and briny olives for a classic pizzeria taste. You'll make a spicy Italian tomato sauce that's perfect for dipping, and a creamy, crunchy romaine side salad for welcome contrast.
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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
22 oz Pizza Dough
2 Romaine Lettuce Hearts
2 Persian Cucumbers
2 oz Sliced Roasted Red Peppers
6 oz Radishes
4 oz Fresh Mozzarella Cheese
2 oz Monterey Jack Cheese
½ cup Grated Parmesan Cheese
1 oz Pitted Niçoise Olives
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
2 Tbsps Mayonnaise
1½ tsps Calabrian Chile Paste
2 cloves Garlic
1 Tbsp Red Wine Vinegar
2 Tbsps Capers
1 8-Oz Can Tomato Sauce

step-by-step

instructions

Cook Along

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; preheat to 475°F. Grate the monterey jack on the large side of a box grater. Roughly chop the olives. Roughly chop the peppers. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mozzarella (tearing into bite-sized pieces before adding), grated monterey jack, chopped olives, chopped peppers, capers, half the parmesan, half the garlic paste, and a drizzle of olive oil; season with salt and pepper.

2 Cook the pancetta

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate; pat dry. Transfer to the bowl of filling; stir to combine.

3 Assemble the calzones

Lightly oil a sheet pan. 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.

4 Bake the calzones

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. When cool enough to handle, cut into equal-sized pieces.

5 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. To make the dressing, in a large bowl, combine the mayonnaise, vinegar, half the remaining parmesan, half the Italian seasoning, 1 tablespoon of olive oil, and as much of the remaining garlic paste as you'd like. Season with salt and pepper; whisk to combine.

6 Make the sauce

In a bowl, combine the tomato sauce, remaining Italian seasoning, 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. Microwave on high 30 seconds to 1 minute, or until heated through (or transfer to small pot and heat on the stove, if preferred).

7 Make the salad & serve your dish

Just before serving, to the bowl of dressing, add the chopped lettuce, sliced cucumbers, and sliced radishes. Toss to combine. Serve the baked calzones with the sauce and salad on the side. Garnish the salad with the remaining parmesan. Enjoy!