Ham, pepper, and onion calzones

Total Time
40 min
10 min
30 min
A calzone is a pizza that is folded in half and sealed to form a closed, filled pocket—sort of the Neapolitan version of an empanada. When making calzones, use fresh or frozen pizza dough from your supermarket. Just don’t use the ready-made dough that comes in a pop-open tube for this recipe; it doesn’t yield enough dough. Cooking the filling ahead of time means that the crust won’t get soggy while the calzones bake. Unlike pizza, calzones don’t generally include sauce in the filling, but rather are served with it on the side for dipping. You can do that here, if you like.


Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, sliced

Green pepper(s)

1 medium, seeded and cut into thin strips

Sweet red pepper(s)

1 medium, seeded and cut into thin strips


2 medium clove(s), minced

Dried oregano

1 tsp

Cooked lean ham

4 oz, deli-thin-sliced, cut crosswise into thin strips

Pizza dough mix

1 pound(s), refrigerated or thawed

Shredded part-skim mozzarella cheese

1 cup(s)


  1. Preheat the oven to 400ºF. Spray a baking sheet with nonstick spray.
  2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, bell peppers, garlic, and oregano; cook, stirring occasionally, until softened, 5–7 minutes. Stir in the ham and cook 3 minutes; remove from the heat and let cool slightly.
  3. Turn out the dough onto a lightly floured work surface and divide it in half. Stretch or roll each dough half into a 10-inch circle. Spread half of the ham mixture over one-half of each circle, leaving a 1-inch border, then top each with half of the cheese. Fold the dough over, making a half circle, and firmly pinch the edges together to seal. Using a spatula, transfer the calzones to the baking sheet. Bake until tops are golden brown, about 20 minutes. Cool 5 minutes, then cut each calzone in half, crosswise, to make 4 portions. Yields 1/2 calzone per serving.