Pepperoni and pepper calzone

Name: Pepperoni and pepper calzone
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8
Ingredients: 700 g (1½lb) strong white flour, plus extra to dust; 2 x 7 g sachet fast-action yeast; 3tbsp olive oil; 75 g (3oz) tomato purée; 1tsp dried oregano, plus extra to sprinkle; 1 garlic clove, crushed; Pinch dried chilli flakes, optional; 2 x 125 g balls mozzarella cheese, torn into pieces; 150 g (5oz) sliced pepperoni; 300 g (11oz) roasted peppers from a jar, sliced into thin strips; 125 g (4oz) pitted green olives; 100 g (3½oz) tinned sweetcorn, drained

Have fillings ready to go for easy assembly.

By Natalie Lampert, Francesca Rice and Leah GrothPublished: 15 May 2012

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Yields:

Prep Time:

35 mins

Cook Time:

25 mins

Total Time:

1 hr

Ingredients

700 g
(1½lb) strong white flour, plus extra to dust
2 x 7 g sachet fast-action yeast
3tbsp olive oil
75 g
(3oz) tomato purée
1tsp dried oregano, plus extra to sprinkle
1
garlic clove, crushed
Pinch dried chilli flakes, optional
2 x 125 g balls mozzarella cheese, torn into pieces
150 g
(5oz) sliced pepperoni
300 g
(11oz) roasted peppers from a jar, sliced into thin strips
125 g
(4oz) pitted green olives
100 g
(3½oz) tinned sweetcorn, drained

Directions

1. Step 1
  Put flour, yeast and 1tsp salt into a large bowl. Mix in 450ml (¾ pint) warm water and 2tbsp olive oil to make a soft, but not sticky, dough (add more flour/water as necessary). Tip on to a work surface dusted with flour and knead for 10min. Form into a ball, cover with a clean tea towel and leave to rise for 15min.
2. Step 2
  Preheat oven to 200°C (180°C fan) mark 6. Stir together tomato purée, oregano, garlic, chilli flakes (if using) and remaining oil.
3. Step 3
  Flour two large baking trays. Divide dough into four equal pieces. Keeping unrolled pieces loosely covered, shape one piece into a ball, then roll out to make a rough 25.5cm (10in) circle. Spread a quarter of the tomato mixture over one side of the round, leaving a 2cm (1in) border along the edge. Top tomato mixture with a quarter each of the cheese, pepperoni, peppers, olives and sweetcorn. Season and sprinkle with extra oregano.
4. Step 4
  Fold the plain side over the filling to cover. Working from top to bottom, roll or fold in the dough edge until it meets the filling. Transfer calzone to a baking tray and diagonally slash the top of the dough. Repeat with remaining dough and fillings.
5. Step 5
  Bake for 25min or until golden and the filling is bubbling. Halve each calzone and serve with a salad.
6. Step 6
  To freeze make to the end of step 4. Freeze calzones on trays until solid, then lift off and wrap in clingfilm. Freeze for up to 2 months. To serve, unwrap and put on baking trays. Cook from frozen in the preheated oven for 30-35min.

Per Serving:

Calories: 554
Protein: 21g
Total carbs: 69g
Sugars: 3g
Total fat: 20g
Saturated fat: 8g
Fibre: 4g

What to read next

Natalie Lampert

Natalie Lampert is an effective cause reporting on women's health and the fertility industry. A former Fulbright scholar, she has written for The New York Times, The New York Times Magazine, The Washington Post, The Atlantic, and The Guardian, among others publications. Lampert lives in Boulder, Colorado.

Francesca Rice

Red Digital Editor

Francesca Rice is the Multiplatform Editor of Red, leading on all things digital for the brand. She oversees every section of the site, from Fashion to Wellbeing, and directs Red's digital content strategy across all platforms, including newsletter, social media and video. Francesca has worked as a journalist on the UK's top lifestyle and luxury titles since 2013. She joined Red as Digital Editor in 2021, having previously held senior editorial roles at Hearst UK as Good Housekeeping's Deputy Digital Editor and Prima's Senior Digital Writer. Prior to this, she worked as a News & Features Writer for SheerLuxe, after beginning her journalism career as the Features Assistant at Marie Claire. Francesca has a postgraduate diploma in Multimedia Magazine Journalism from the Press Association and a degree in English Literature from Durham University. Having attended an international school, she is fluent in French and Italian (and occasionally Spanish after a few glasses of rosé). She loves travel, books and pizza so a relaxing holiday in Italy is pretty much her dream scenario.

Leah Groth

Contributor

Leah Groth is a freelance writer based in Philadelphia. Her work has appeared in a number of international publications including Glamour, Prevention, Health, VeryWell, Business Insider, and Reader’s Digest. In those rare moments that she isn’t putting words together on her keyboard, you can find her chasing after her two children and hunting dogs, working on her 100-year-old colonial home, or trying out all of the cutting edge gadgets and products she is writing about. She also loves working out and drinking copious amounts of coffee.

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