*
Ingredient available at
either store
**Ingredient
available at
Aurora store |
Smoky Pork Calzones
1 Lb Pizza Dough (thaw if
frozen)*
4 1/2 TBS extra-virgin olive oil*
8 oz ground pork*
Kosher Salt and Freshly ground pepper*
2 1/2 TSB smoked paprika*
1 red bell pepper (chopped)*
8 oz shredded mozzarella ( about 2 cups)*
1. Put a baking sheet in the oven and preheat to 450. On a slightly
floured surface, divide the dough into quarters, cover with a towel.
2. Heat 1 TBP olive oil in a large skillet over medium-high heat. Add the
pork, 3/4 TSP pepper and cook, break up the meat with a spoon and cook until
no longer pink (3-4 minutes). Add 2 TSP paprika and cook, stirring for 30
seconds. Stir in the bell pepper and cook slightly until softened (about 2
minutes). Transfer to a bowl to cool.
3. Pat and stretch each portion of the dough into a rough 8-inch round. Pile
the pork mixture and mozzarella on one side of each round (leave a 1/2 inch
border) then fold the dough over the filling and crimp the edges to close.
4. Mix the remaining olive oil with 1/2 TSB paprika and brush the tops of
the calzones. Cut a 1-inch vent into each calzone.
5. Remove the baking sheet from the oven, add the calzones and bake until
golden brown (12-15 min).
While we've made calzones all our life, this Smoky Paprika variation was
discovered in Food Network Magazine. After trying it over the holidays, we
wanted to share it with you.
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