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Family Calzone

Family Calzone

with Peppers, Bacon and Mozzarella

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Calzone, an Italian dish that originated in Naples, is an oven-baked folded pizza, so basically a pizza pie! We've filled this one with peppers , mozzarella and bacon. It's easy to make and delicious. It will, without doubt, be a family favourite!

Tags:Eat FirstFamily Friendly
Allergens:Cereals containing glutenMilkSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 ball(s)

Northern Dough Co. Pizza Dough

(ContainsCereals containing gluten)

2 unit(s)

Yellow Pepper

1 unit(s)

Red Pepper

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

2 ball(s)



1 bunch(es)

Basil 20g

1 unit(s)

Tomato Passata

8 unit(s)

Streaky Bacon Rasher

1 bag(s)

Premium Baby Leaf Mix

2 unit(s)

Vine Tomatoes

1 tbsp

Balsamic Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2356 kJ
Energy (kcal)0 kcal
Fat0.0 g
of which saturates8.0 g
Carbohydrate0 g
of which sugars0.0 g
Protein0 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220 degrees. Pop two baking trays in your oven so that they are hot when you need them. Remove the pizza dough balls from your fridge and allow them to come up to room temperature.


Remove the core from the peppers and then cut into ½cm wide slices. Cut the shallot in half through the root. Peel and then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Drain the mozzarella and then cut each ball into eight slices. Keep to one side


Pick the leaves from the basil, discard the stalks and then finely shred the leaves. In a small bowl, mix half your basil with the tomato passata and add a pinch of salt and a grind of black pepper. This is your tomato sauce.


Cut the bacon rashers into 1cm thick pieces. Heat a frying pan over medium-high heat and add a splash of oil. Cook your bacon for 3 mins and then add your peppers and shallot. Cook for another 7-8 mins until your bacon is nicely browned and your peppers and shallot have softened.


Add your garlic and remaining basil and cook for 1 minute more. Remove the pan from the heat and keep to the side. This is your calzone filling


Now it is time to roll out your pizza dough. Lightly dust your work surface or a chopping board, with a little flour (if you have some) or put your dough between two sheets of clingfilm. Roll each dough ball into a circle the size of a dinner plate with a rolling pin or wine bottle, if you don't have a rolling pin.


Smear a tablespoon of your tomato sauce onto each pizza base, leaving a 2cm border. Spread your filling onto one half of each pizza base and then top with your mozzarella (see picture). Season with a pinch of salt and black pepper. To make your calzone, run a wet finger around the border of each pizza base, then fold over and press the edges down, roll the edge back over on itself to seal your calzones. Remove your hot baking trays from your oven and carefully pop two calzones on each tray and return to your oven for 15 mins. Switch the trays round after 7 mins so they brown and cook evenly.


Now make the salad. Pop the mixed baby leaves into a bowl. Slice the tomato into wedges and add to your bowl. Drizzle over the balsamic vinegar and a good glug of olive oil.


Carefully remove your calzones from your oven and serve one on each plate with your salad alongside.