Pepperoni and Veggie Calzone with Marinara Sauce

Pepperoni and Veggie Calzone with Marinara Sauce is a main course that serves 4. For $3.24 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains around 35g of protein, 33g of fat, and a total of 697 calories. From preparation to the plate, this recipe takes around 1 hour. This recipe is liked by 527 foodies and cooks. It is brought to you by My Life as a Mrs. If you have canned tomatoes, salt, mushrooms, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 78%, this dish is solid. Chicken with Pepperoni-Marinara Sauce, Chicken with Pepperoni-Marinara Sauce + Weekly Menu, and Garden Veggie Marinara Sauce are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Marinara:Add tomatoes, garlic, salt, and sugar to a saucepan and heat over medium high heat until it comes to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes. Puree using a stick blender (may use a regular blender or food processor - just allow it to cool and BE CAREFUL as putting a lid on hot liquids will create pressure and you don't want a hot marinara explosion!).For the Calzone:Preheat oven to 475º with pizza stone in oven. Roll out Pizza dough to about 1/4"-1/2" in thickness. Leaving about an inch perimeter, layer on the pepperoni, sliced mushrooms, sliced onion, and sliced green bell peppers on half of the pizza dough. Top with mozzarella cheese. Fold the empty half of dough over the half with all of the toppings making a half circle shape. Seal the edge by brushing on some of the egg mixture between the top half and bottom half, and pressing firmly with your fingers. Using a sharp knife, slice some vents into the top of the calzone (about 4-5). Brush egg all over the top of the calzone and sprinkle with a touch of oregano, crushed red pepper, salt, and parmesan cheese. Place on pizza stone and bake at 475º for 12-18 minutes; lay a piece of foil on top if it browns too quickly. Remove from oven and allow to rest for 5 minutes. Slice in strips and serve with hot marinara.

 

Step by step:

For the Marinara

1. Add tomatoes, garlic, salt, and sugar to a saucepan and heat over medium high heat until it comes to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes. Puree using a stick blender (may use a regular blender or food processor - just allow it to cool and BE CAREFUL as putting a lid on hot liquids will create pressure and you don't want a hot marinara explosion!).For the Calzone:Preheat oven to 475º with pizza stone in oven.

2. Roll out Pizza dough to about 1/4"-1/2" in thickness. Leaving about an inch perimeter, layer on the pepperoni, sliced mushrooms, sliced onion, and sliced green bell peppers on half of the pizza dough. Top with mozzarella cheese. Fold the empty half of dough over the half with all of the toppings making a half circle shape. Seal the edge by brushing on some of the egg mixture between the top half and bottom half, and pressing firmly with your fingers. Using a sharp knife, slice some vents into the top of the calzone (about 4-5).

3. Brush egg all over the top of the calzone and sprinkle with a touch of oregano, crushed red pepper, salt, and parmesan cheese.

4. Place on pizza stone and bake at 475º for 12-18 minutes; lay a piece of foil on top if it browns too quickly.

5. Remove from oven and allow to rest for 5 minutes. Slice in strips and serve with hot marinara.

Nutrition Information:

covered percent of daily need