Quick calzones: three ways to stuff a pocket—and please every palate

A perfect all-in-one meal, calzones are a hearty way to tuck several food groups into one compact package. Easy to vary, easy to make.

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Our simple recipe uses purchased dough to speed up prep time, which means you can have dinner on the table in less than an hour. Best of all, you can customize the fillings to please even picky eaters (and, while you're at it, sneak in healthy ingredients like peppers, broccoli, and chard).

To make in advance, prepare through step 3 (for the chard calzones, prepare through step 4), then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375[degrees] for 30 to 35 minutes, until browned and cooked through.

Red Pepper, Fontina, and Prosciutto Calzones

Savory prosciutto cozies up to sweet peppers, basil, and rich cheeses in these satisfying little breads.

PREP AND COOK TIME: About 45 minutes

MAKES: 4 servings</p> <pre> 1 pound purchased pizza dough, at room temperature 1 1/4 cups shredded fontina cheese 1/2 cup sliced roasted red peppers 1/4 cup chopped fresh basil 3 ounces thin-sliced prosciutto, chopped 3 ounces chevre (goat cheese) Olive oil </pre> <p>1. Preheat oven to 450[degrees]. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.

2. Mound equal portions of fontina in center of dough rounds. Top equally with peppers, basil, prosciutto, and goat cheese.

3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal. Brush tops of calzones lightly with olive oil. Transfer to a large baking sheet.

4. Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven). Let cool about 5 minutes, then transfer to plates.

Per serving: 548 cal., 39% (216 cal.) from fat; 30 g protein; 24 g fat (13 g sat.); 57 g carbo (1.8 g fiber); 1,896 mg sodium; 81 mg chol.

Pesto-Chicken Calzones

The ultimate after-work, no-fuss meal. Packed with flavor--and vitamins, thanks to the broccoli.

PREP AND COOK TIME: About 45 minutes

MAKES: 4 servings</p> <pre> 1 pound purchased pizza dough, at room temperature 1 1/3 cups shredded mozzarella cheese 1/2 cup pesto

1 cup cooked chopped broccoli 1 cup shredded cooked chicken (about 4 oz.) Olive oil </pre> <p>1. Preheat oven to 450[degrees]. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.

2. Divide mozzarella among the dough rounds, then top equally with pesto, broccoli, and chicken.

3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge over top edge and pinch firmly to seal. Brush calzone tops lightly with olive oil. Transfer to a large baking sheet.

4. Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven). Let cool about 5 minutes, then transfer to plates.

Per serving: 586 cal., 38% (225 cal.) from fat; 31 g protein; 25 g fat (9 g sat.); 61 g carbo (3.6 g fiber); 1,545 mg sodium; 65 mg chol.

Chard, Ricotta, and Sweet Onion Calzones

Savory, sweet, and just a little bit salty--a great main course for vegetarians and meat eaters alike.

PREP AND COOK TIME: About 45 minutes

MAKES: 4 servings</p> <pre> 12 ounces Swiss chard About 1 tablespoon olive oil 1 sweet onion (6 oz.), such as Vidalia or Maui, peeled and cut into thin wedges 1/8 teaspoon ground nutmeg Salt and pepper

1 pound purchased pizza dough, at room temperature 1 cup ricotta cheese 2/3 cup grated parmesan cheese 1/3 cup drained chopped oil-packed dried tomatoes 1/4 cup toasted pine nuts (see "Toasting Nuts," page 138) 1/4 teaspoon red chile flakes (optional) </pre> <p>1. Preheat oven to 450[degrees]. Trim and discard chard stems; roughly chop leaves. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion and stir often until softened, about 4 minutes. Add chard, sprinkle with nutmeg, and season to taste with salt and pepper. Stir until wilted, 3 to 5 minutes; set aside.

2. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.

3. In a small bowl, mix ricotta, parmesan, dried tomatoes, pine nuts, and chile flakes (if using). Season with salt and pepper to taste. Mound equal portions of ricotta mixture in center of dough rounds. Top with chard mixture.

4. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal. Brush tops of calzones lightly with olive oil. Transfer to a large baking sheet.