Calzones with Bell Pepper and Fontina

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


2tablespoons olive oil
3 bell peppers (yellow and red), chopped
1/4cup raisins
2tablespoons sherry or red wine vinegar
1/2teaspoon coarse salt
1 (16-ounce) package refrigerated pizza dough, room temperature
1cup chopped spinach or parsley
1/2cup shredded fontina cheese
1tablespoon butter, melted


  1. Heat oil in a large skillet. Add peppers; sauté 15 minutes. Add raisins, vinegar and salt. Sauté 5 minutes. Let cool.
  2. Preheat oven to 400F. 3. Divide dough into 4 balls. Stretch each into a rough 8-inch circle. Top half of each dough round with pepper mixture, spinach and cheese. Moisten edges of dough with water. Fold dough over and crimp edges. Place on baking sheet and cut 3 or 4 vents in the top of each calzone. Brush tops with melted butter. Bake 15 minutes, or until golden brown. Serves 4.

Nutritional Info *per serving

  • Calories 463
  • Fat 18g
  • Cholesterol 17mg
  • Sodium 847mg
  • Carbohydrate 65g
  • Fiber 4g
  • Protein 13g