Have you already made baked calzones with peppers? They are excellent for dinner, a great alternative to the classic pizza.
Of course, they can also be fried, but I opted for a lighter version!
The dough is a simple mixture of water, flour, salt, and a little vegetable oil, and the filling with peppers I am sure will please everyone!!!
You can use roasted peppers or sauté them in a pan; either way, we’ll have a great result.
You absolutely must try them and tell me what you think!!
Let’s get to work, just a little patience for the rising, but then the rest is quite quick.
If you make this or any of my other recipes from my blog, feel free to send me your photos, and I’ll post them on my fb page under your name.
Approx. 270 Kcal per calzone
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 11 calzones
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Calzones with Peppers
- 1 1/4 cups water
- 1/2 packet dry yeast
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 4 cups all-purpose flour
- 1/3 cup semolina flour for the work surface
- 7 oz mozzarella
- 7 oz canned diced tomatoes
- 1 tablespoon extra virgin olive oil
- as needed salt
- as needed dried oregano
- 14 oz roasted peppers or peppers cut into pieces and sautéed (raw weight)
- 1 1/2 tablespoons oil for brushing the calzones
Preparation of Baked Calzones with Peppers
Let’s make the baked calzones with peppers!
Pass the tomato through a tomato press, season with extra virgin olive oil, salt, and oregano, mix well, and set aside.
Let’s prepare the dough to make the calzones… put the lukewarm water and dry yeast in a bowl, let it dissolve, then add half “all-purpose” flour and mix well.
Add salt, vegetable oil, and remaining “all-purpose” flour to the dough, mixing well until all the ingredients are well incorporated, then pour the dough onto a work surface and knead until you get a well-blended, non-sticky mixture.
At this point, place the obtained dough in a large bowl, cover with plastic wrap, and let rise in the turned-off oven with the light on for 2 hours or until doubled.
Once risen, pour the risen dough onto a lightly floured work surface, create small balls, dusting them with semolina, and let them rest for half an hour before working them.
Roll out the pizza dough to a thin but not too thin thickness and cut out large circles
place a generous teaspoon of seasoned tomato at the base of the circle, place some peppers and diced mozzarella.
If using roasted peppers, they obviously need to be seasoned with oil, salt, garlic, and parsley before using them for the filling.
I made larger circles, divided them in half, and made 2 calzones at a time to speed up.
Fold the circle in half to form a ravioli-like shape and seal the edges well, even moistening the edge before sealing to ensure a better closure.
Repeat the process for each calzone, place them on a baking sheet covered with parchment paper, and brush them with extra virgin olive oil.
Bake in a preheated oven at 465°F for about 10-15 minutes, checking the cooking.
