Everyone’s spicy favorite. Our pepperoni is enriched with smoked paprika to achieve a spicy, robust flavor that makes every bite satisfying. Available in a small diameter that lends well to pizzas, and a larger diameter perfect for sandwiches.
2 tablespoons olive oil
3 green and/or red bell peppers, sliced
1 large yellow onion, halved and sliced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1/2 teaspoon fresh ground black pepper
2 (16-ounce) pizza dough balls, thawed if necessary, each cut in half
all-purpose flour for dusting
1 cup pizza sauce
1-1/3 cups shredded mozzarella cheese
1 cup Pepperoni Charcuterie Slices
1 large egg, beaten
1/4 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped fresh parsley
Tuscan-Style Calzones: Heat oil in a sauté pan over medium-high heat. Add bell peppers and onion; cook until tender, about 8 minutes, stirring frequently. Stir in basil, oregano, parsley and black pepper.
Roll out each piece of dough to an 8-inch round on a floured work surface. Leaving a 1-inch border, spread 1/4 cup pizza sauce on half of each dough round; top each with bell pepper mixture, 1/3 cup mozzarella cheese and 1/4 cup pepperoni. Fold dough over filling; crimp edges with fork to seal; place on a parchment-lined sheet tray. Bake calzones at 400°F until golden brown and cooked through, about 20 minutes. Cool; tightly wrap with plastic wrap and refrigerate up to 6 days.
For serving, brush 1 calzone with some egg; sprinkle with 1 tablespoon Parmesan cheese. Bake calzone at 450°F until golden brown and heated through, about 15 minutes; garnish with 1/2 tablespoon parsley and serve with 1/4 cup pizza sauce for dipping.