Roasted Pepper, Chèvre and Mozzarella Calzones


Makes 4 large or 8 small calzones, 8 servings Approximate preparation time: 1 hour for the pizza dough, 25 minutes plus 30 minutes baking and resting time


4 large or 8 small


1 recipe Pizza Dough (page 13) 2 tablespoons flat parsley leaves 6 large fresh basil leaves 2 red bell peppers, cut in half, cored and seeded 2 yellow bell peppers, cut in half, cored and seeded 1 teaspoon extra virgin olive oil 1 tablespoon balsamic vinegar ½ ounce parmesan, cut into ½-inch cubes 8 ounces fresh mozzarella, well chilled 11 ounces chèvre or goat cheese, crumbled cornmeal for sprinkling

Nutritional information

Nutritional information per serving: Calories 381 (36% from fat) | carb. 42g | pro. 19g | fat 15g | sat. fat 9g | chol. 40mg | sod. 539mg | calc. 224mg | fiber 2g


Preheat the oven to 400º F. Line a shallow baking sheet with foil. Prepare the Pizza Dough and let rise. Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Add the parsley and basil and pulse to chop, about 10 quick pulses. Remove work bowl and reserve. Insert the slicing disc, adjusted to 5mm, into the medium work bowl of the Cuisinart® Food Processor. Use medium pressure to slice the red and yellow peppers. Remove and toss with the olive oil. Spread in a single layer on the baking sheet. Roast in the middle of the oven for about 25 to 20 minutes, until tender and beginning to brown. Transfer to a small bowl, toss with the balsamic vinegar and let cool. Raise the oven temperature to 450º F. If using a baking stone, place it on the rack. Sprinkle a nonstick baking sheet (not “air-bake” type) or pizza peel with cornmeal. Insert the fine shredding disc into the large work bowl and shred the Parmesan. Reverse the shredding disc to the medium side and shred the mozzarella by using medium pressure. Leave the cheeses in the work bowl. Replace the shredding disc with the large metal chopping blade. Sprinkle the chevre and reserved herbs over the mozzarella. Pulse to combine, 12 to 15 times. Remove and refrigerate until ready to assemble the calzones. Divide the dough into 4 or 8 equal balls. Cover loosely with plastic wrap and let rest for 10 minutes. Lightly flour the work surface. Roll into rounds, 10-inches each in diameter for 4 balls and 6-inches in diameter for 8 balls. Spread the cheese mixture over half the dough, leaving a 1-inch border. Use ½ cup for the larger calzones, ¼ cup for the smaller calzones. Drain the peppers. Sprinkle the peppers over the cheese mixture, ¼ cup for the larger calzones, 2 tablespoons for the smaller calzones. Brush the border of the dough lightly with water. Fold the dough over the filling and press firmly to seal the edges. Then make overlapping folds around the edges of the calzone. Use a serrated knife to make three 1-inch slashes on the top of each calzone for the steam to escape. Place on a cornmeal-dusted baker’s peel and transfer to the preheated baking stone or on a cornmeal-dusted baking sheet and place in the hot oven. Bake for 20 to 25 minutes, until the dough is baked through and is a deep golden brown. Transfer to a rack to cool for 10 minutes before serving. Calzones may be served hot or at room temperature. Leftover calzones should be wrapped in foil or plastic wrap and refrigerated. Re-warm in a 375ºF oven before serving; microwaving is not recommended.