Recipes | October 2004

Pepperoni & Vegetable Calzones

Calzones are pizza dough envelopes with the toppings on the inside. Most pizza toppings will work as fillings, so experiment with your own favorites.

1 box (12.6 ounces) Atkins Quick and Easy Country White Bread Mix
4 tablespoons olive oil
1/2 medium red bell pepper, thinly sliced
1 cup sliced white mushrooms
2 green onions, thinly sliced
4 ounces pepperoni (about 24 3" slices)
1 cup shredded mozzarella cheese

1. Combine bread mix and yeast in a large bowl. Add 1 ½ cups warm water and 4 tablespoons olive oil. Mix with a spoon to form a soft dough. Knead gently for one minute. Cut dough into four equal pieces and shape into balls. Cover with plastic wrap and let rise for 1 hour and 15 minutes.
2. Heat olive oil in a skillet over medium heat for 1 minute, add peppers and mushrooms. Cook for 5 to 6 minutes or until peppers are tender and mushrooms are lightly browned. Add onions and cook for one minute more. Allow to cool to room temperature.
3. When dough has finished rising, heat oven to 400º F. Flatten dough balls into circles 7 - 8" in diameter. Over one half of each dough circle layer 3 slices of pepperoni, 1/ 4 of the red pepper and mushroom mixture, 1/4 cup cheese and 3 more slices of pepperoni. Brush dough edge with water and fold over to cover filling. Press edges together; seal by pressing down with the tines of a fork.
4. Arrange calzones several inches apart on a baking sheet. Cut three slits in each to allow steam to escape. Bake 25 to 30 minutes or until calzones are puffed and golden brown. Cool slightly before serving.