- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Made with a traditional pizza dough and classic pizza sauce, these calzones are packed with mushrooms, ham and pepperoni.
- Makes6
- Cook time25 minutes
- Prep time30 minutes
Ingredients
- 1 1/2 tbs olive oil
- 1 red capsicum, seeded, finely chopped
- 200g cup mushrooms, sliced
- 1 quantity Traditional Pizza Dough*
- 1/2 cup (125ml) Classic Pizza Sauce*
- 120g shaved ham, thinly sliced
- 50g thinly sliced pepperoni
- 1 1/2 cups (150g) shredded mozzarella
- 2 tbs grated parmesan
- 12 pitted kalamata olives, torn in half
- Baby rocket leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Heat 2 tsp oil in a large frying pan over medium heat. Add the capsicum and cook, stirring, for 5 mins or until tender. Transfer to a large plate. Increase heat to medium-high. Add 2 tsp remaining oil and the mushroom. Cook, stirring, for 3 mins or until golden. Transfer to the plate with the capsicum.
Step 2
Grease 2 large baking trays with a little remaining oil. Divide the dough evenly into 6 portions. Roll out 1 portion on a lightly floured surface to a 22cm disc. Repeat with the remaining portions.
Step 3
Spread 1 tbs pizza sauce over one half of each disc, leaving a 2cm border. Divide the capsicum, mushroom, ham, pepperoni, mozzarella, parmesan and olive evenly over the sauce on each dough portion. Fold the opposite side over to enclose the filling and press to seal, pleating the edges as you go. Place the calzones on the prepared trays. Drizzle with the remaining oil. Season. Bake for 15 mins or until the calzones are golden. Serve with rocket.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use your new pizza dough skills and any leftover pepperoni to make our Pepperoni and Mushroom Pizza Scrolls.
*You’ll need to make 1 quantity of our Traditional Pizza Dough, plus some Classic Pizza Sauce before whipping up these calzones.
Super supreme calzones
- Makes6
- Cook time25 minutes
- Prep time30 minutes
Ingredients
- 1 1/2 tbs olive oil
- 1 red capsicum, seeded, finely chopped
- 200g cup mushrooms, sliced
- 1 quantity Traditional Pizza Dough*
- 1/2 cup (125ml) Classic Pizza Sauce*
- 120g shaved ham, thinly sliced
- 50g thinly sliced pepperoni
- 1 1/2 cups (150g) shredded mozzarella
- 2 tbs grated parmesan
- 12 pitted kalamata olives, torn in half
- Baby rocket leaves, to serve
Description
Made with a traditional pizza dough and classic pizza sauce, these calzones are packed with mushrooms, ham and pepperoni.
Method
Step 1
Preheat oven to 220°C. Heat 2 tsp oil in a large frying pan over medium heat. Add the capsicum and cook, stirring, for 5 mins or until tender. Transfer to a large plate. Increase heat to medium-high. Add 2 tsp remaining oil and the mushroom. Cook, stirring, for 3 mins or until golden. Transfer to the plate with the capsicum.
Step 2
Grease 2 large baking trays with a little remaining oil. Divide the dough evenly into 6 portions. Roll out 1 portion on a lightly floured surface to a 22cm disc. Repeat with the remaining portions.
Step 3
Spread 1 tbs pizza sauce over one half of each disc, leaving a 2cm border. Divide the capsicum, mushroom, ham, pepperoni, mozzarella, parmesan and olive evenly over the sauce on each dough portion. Fold the opposite side over to enclose the filling and press to seal, pleating the edges as you go. Place the calzones on the prepared trays. Drizzle with the remaining oil. Season. Bake for 15 mins or until the calzones are golden. Serve with rocket.