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Fragrant aroma of simmering peppers, garlic, onion, pepperoni and crushed red pepper creates anticipation for this rich Italian dish.
4 large calzones
2-1/4 to 2-3/4 cups all-purpose flour
1/4 cup cornmeal
1 (2-1/4/ tsp.) envelope Fleischmann's® Pizza Crust Yeast OR RapidRise Yeast
3/4 teaspoon salt
1 cup very warm water (120° to 130°F)
1 tablespoon olive oil
Three-Pepper Cheese Filling
1-1/2 cups sliced bell peppers (combine red, green and yellow)
1 medium onion, sliced
2 ounces pepperoni, cut into thin strips
2 cloves garlic, minced
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded provolone or fontina cheese olive oil
1 teaspoon crushed red pepper (optional)
Combine 1 cup flour, cornmeal, undissolved yeast and salt in a large bowl. Stir water and oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest on floured surface while preparing filling. (If using RapidRise or QuickRise Yeast, let dough rest at this point at least 10 minutes.)
Divide dough into 4 equal pieces. Roll each to 8-inch circle. Place about 1 cup Three-Pepper Cheese Filling on one half of each circle; moisten edges. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. Make 3 (1-inch) slits across top of each calzone with a sharp knife. Brush tops with olive oil. Sprinkle with crushed red pepper, if desired.
Bake at 400°F for 25 minutes or until done. Serve warm. Refrigerate leftovers. Reheat briefly in microwave.
Three-Pepper Cheese Filling: Combine bell peppers, onion, pepperoni, and garlic in a large skillet. Cook over medium heat until tender, about 10 to 15 minutes, stirring frequently. Let cool. Stir in cheeses.
Suggested Variation: ALL-VEGETABLE CALZONES: Prepare filling as directed except replace pepperoni with 1 tablespoon olive oil and add 1-1/2 teaspoons dried basil. Season with salt and pepper to taste. Proceed with recipe as directed.