Chicken and Two-Pepper Calzones

You wouldn't think you could crank out 4 calzones in half an hour, but with store-bought dough, a little prechopped onion and green pepper from your market's salad bar or produce section, and a very hot oven, they're fast and delicious.
Serves 4


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1 pound pizza dough
About 1 tbsp. olive oil
1/2 cup tomato sauce
1/4 cup chopped roasted red peppers
1 cup coarsely shredded unseasoned rotisserie chicken
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 cup shredded mozzarella cheese
1 tablespoon fresh oregano leaves
1/2 teaspoon kosher salt


Prep: 30 Minutes

1. Preheat oven to 450°. Divide dough into 4 pieces and set on a baking sheet rubbed with olive oil. Stretch each into a 6- to 7-in. circle. Divide remaining ingredients evenly among dough circles. Fold each circle over to form a half-moon and seal edges.

2. Bake until golden brown, about 15 minutes. Serve with a green salad.

Note: Nutritional analysis is per calzone.

Created date

March 2010

Nutritional Information

Calories 413
Caloriesfromfat 20 %
Protein 25 g
Fat 9.1 g
Satfat 2.2 g
Carbohydrate 59 g
Fiber 2.6 g
Sodium 1358 mg
Cholesterol 33 mg