Homemade Calzone with Poblanos & Corn

This homemade calzone is an Italian and Mexican fusion, stuffed with roasted poblano peppers, onions, corn and gooey cheese.

Homemade calzone with poblano peppers and corn

So many recipes are a mix of serendipity and what we happen to have in our refrigerator. Alex and I ended up with some extra pizza dough, and had some poblano peppers in our fridge from our farmers market. Alex suggested the idea of a homemade calzone, which seemed like a nice switch from the standard pizza. After a long debate 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, right? Keep reading for our homemade calzone with roasted poblano peppers and corn!

Related: Want a homemade calzone of a different flavor? Simple Italian Calzone Recipe

Homemade Calzone with Poblanos & Corn

What is a calzone?

Calzones originated in Naples, Italy and are essentially a giant pizza pocket. Although they can be packed with anything you’d like, they’re traditionally filled with cured meats, cheeses, and whatever veggies you have on hand. Calzones are folded over and crimped along the edges to seal all the fillings in, and are baked until the outside is golden brown and the cheese filling is bubbly.

Homemade calzone with poblano peppers and corn

How to make a calzone

A homemade calzone is surprisingly easy to make! They require a bit more energy than pizza due to the folding and crimping, but you really don’t need a lot of specialized skills to make one of these bad boys.

For this homemade calzone we’ve used our best easy pizza dough. You’ll need to mix up the dough about 1 hour before you hope to make the calzones, because it requires a 45 minute rest. You can also make the dough a few days in advance and refrigerate until serving: the dough will still need a 30 to 45 minute rest to come to room temperature before stretching.

While the dough is resting, you make the homemade calzone filling. You’ll broil the poblano peppers with red onions for about 20 minutes total, until they are tender and charred. Then you’ll mix them with fresh corn and spices. This step is also something you can do in advance and then reheat, to speed up prep time.

The hardest part of making a homemade calzone is stretching the dough and filling it! Once the dough is ready to stretch, you’ll gently stretch it into a circle. Working dough 2 balls at a time, place the dough on a floured surface and gently press each into a roughly 5 to 6-inch circle. Then you’ll place the cheese and filling on top, making sure to leave 1/2 inch of space around the edge of the dough. Fold the other half of the dough over so that the calzone forms a half-moon shape. Crimp the edges together using a fork. After you’ve transferred the calzones to a baking sheet, you’ll brush them with an egg wash that helps to brown the dough. Then bake for 10 minutes in a 500F oven, and that’s it!

Poblano and corn pizza
Another way to eat poblano peppers: on Poblano & Corn Pizza!

How to serve calzones

Homemade 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. These calzones would be perfect with a salad, like our Black Bean Salad, Tossed Salad, or Best Kale Salad. 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!

Looking for more pizza recipes?

Outside of this homemade calzone, here are some of our favorite pizza recipes that you can also make with that delicious dough!

This homemade calzone recipe is…

Vegetarian.

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Easy calzone recipe | how to make a calzone | calzone dough recipe | Homemade calzone

Roasted Poblano and Corn Calzones


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 calzones (4 servings) 1x

Description

This homemade calzone is an Italian and Mexican fusion, stuffed with roasted poblano peppers, onions, corn and gooey cheese.


Scale

Ingredients


Instructions

  1. Follow the Best Homemade Pizza Dough Recipe or Food Processor Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.) After kneading, divide the dough into 8 equal parts. Brush the bottom of a container with olive oil, then brush the dough balls with olive oil on all sides and place them in the container. Cover the container and allow the dough to rise 45 minutes to 1 hour.
  2. 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 with olive oil; rub the oil onto 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.
  3. 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. When cool, slice the peppers into strips.
  4. 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 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, and 1 teaspoon kosher salt.
  5. Preheat the oven to 500°F.
  6. Working dough 2 balls at a time, place the dough on a floured surface and gently press each into a roughly 5 to 6-inch circle (it’s helpful to measure to make sure it does not get too large). On one half of each dough circle, place shredded cheese, vegetables, then more shredded cheese, making sure to leave 1/2 inch of space around the edge of the dough. Fold the other half of the dough over so that the calzone forms a half-moon shape. Crimp the edges together using a fork (we used a large serving fork). Use a spatula to transfer the calzones to a parchment lined baking sheet. Repeat to make all 8 calzones, split between two baking sheets.
  7. Beat the egg together with 1 tablespoon water and brush the egg wash onto the top of the calzones.
  8. Bake the calzones until golden brown, about 10 minutes. Allow to cool slightly, then serve.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian Mexican Fusion

Keywords: Homemade Calzone, How to Make a Calzone, What is a Calzone

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

5 Comments

  • Reply
    Tieghan
    October 8, 2013 at 8:24 am

    These look awesome! I love roasted poblano peppers can corn, so there are perfect!

  • Reply
    Katrina @ WVS
    October 8, 2013 at 8:44 am

    Who knew these would be so easy!! Love this!

  • Reply
    Tiffany
    October 8, 2013 at 1:17 pm

    Beautiful, as always. And delicious sounding, as always. I am going to have to go to Indiana one day just so I can eat with you!

    • Reply
      Sonja
      October 9, 2013 at 11:34 pm

      Yes, please! We’re always happy to host visitors! :)

  • Reply
    Rana
    June 10, 2014 at 10:32 pm

    Made these for some friends last week and they were deeelicious!! And they were surprisingly really easy to make. Thanks so much for sharing, I can’t wait to try more of your recipes!!

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