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.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 20%
  • Protein: 25g
  • Fat: 9.1g
  • Saturated fat: 2.2g
  • Carbohydrate: 59g
  • Fiber: 2.6g
  • Sodium: 1358mg
  • Cholesterol: 33mg


  • 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


  1. 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. 2. Bake until golden brown, about 15 minutes. Serve with a green salad.
  3. Note: Nutritional analysis is per calzone.
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