So many recipes are born of chance – for us, a mix of serendipity and what we happen to have in our refrigerator. We ended up with some extra pizza dough in our shoot for this post, and I happened to have run across some poblano peppers at the farmer’s market. Alex suggested the idea of a calzone, which seemed like a nice switch from the standard pizza. After a long, serious conversation over whether the filling should have Mediterranean or Mexican-style flavors, Mexican won out. Life is good when your biggest disagreements are over which spices to use in your calzone.
Calzones are best on a lazy afternoon or evening when you have a few hours to spare, but come together fairly easily. They’re novel enough for a dinner at home or a dinner party with friends. You can even make them ahead (fully bake them and store them in the refrigerator or freezer, then reheat at about 350°F for several minutes before serving), but they’re best straight out of the oven. Enjoy!
And, thanks for all the kind comments about our kitchen reno! We’re very much enjoying cooking in our new space, instead of it being a construction zone :)
- 4 poblano peppers
- 1 red onion
- 1 cob corn
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- 2 cups shredded monterrey jack cheese
- 1 egg
- 1 pizza dough recipe
- Make a full pizza dough recipe. Leave the dough to rest for 45 minutes.
- Slice the red onion into thick slices. Place parchment paper on a baking sheet. Place the whole peppers and sliced onions on the baking sheet and drizzle olive oil; rub on the peppers and mix through the onions. Broil the peppers and onions on high for 10 minutes; flip the peppers, stir the onions and broil for another 10 minutes.
- Remove the vegetables from the oven. If desired, place the peppers in a bowl and cover to steam off the skins, then remove the skins (we left the skins on for our version and there was no difference in taste). When cool, slice the peppers into strips.
- Cut the corn off the cob (if possible, use a bundt pan: place the corn cob in the center ring and cut the corn down into the pan). Place all vegetables in a bowl, then stir in ½ teaspoon cumin, ½ teaspoon oregano, ½ teaspoon garlic powder, ½ teaspoon chili powder, and 1 teaspoon kosher salt.
- Preheat the oven to 450°F (with a pizza stone, if available).
- Divide the dough into 6 equal pieces and let it rest a few minutes. To stretch the dough, gently press it out on a floured surface into a circle shape. Then drape the dough over both of your knuckles and rotate it around, allowing it to stretch itself to a larger circle, about 6 inches in diameter. If the dough starts to resist stretching, put it down and allow it to rest for about 5 minutes, at which point it will stretch more easily.
- On one half of each dough circle, add some shredded cheese, then vegetables, then more cheese, making sure to leave around 1 inch on the edge. Fold the other half of the dough over so that the calzone forms a half-moon shape. Crimp the edges together.
- Carefully place the calzones on a well-floured pizza peel or baking sheet. Beat an egg together with a bit of water and brush the egg wash onto the calzones. (Be careful not to drip the egg wash on the peel or baking sheet so the calzones won’t stick when sliding into the oven.)
- Transfer the calzones onto the pizza stone in the oven and bake for around 10 minutes, until golden brown. Let cool for several minutes, then serve.