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Summer Calzones with Corn, Tomatoes, & Bacon

Summer Calzones with Corn, Tomatoes, & Bacon

  • Yield: 6 servings 1x


  • 4 slices of bacon, chopped
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 ears of corn, husked and kernels cut from the cobs
  • 2 cups cherry tomatoes, halved
  • ½ cup chopped fresh basil
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1 lb pizza dough (store bought or homemade)
  • Flour, for rolling out the dough
  • Cornmeal, for the dough (optional)
  • 8 oz ricotta cheese
  • 4 cups grated mozzarella cheese
  • ⅓ cup grated parmesan cheese
  • Egg wash
  • Marinara sauce, for serving


  1. Preheat the oven to 475°F and place a pizza stone in the oven while it heats up (if you don’t have a pizza stone, just skip this part).
  2. In a large skillet, cook the bacon until crispy. Remove the bacon from the pan and set aside to drain on a plate lined with paper towels.
  3. To the bacon drippings, add the shallot and garlic. Cook over medium heat for a few minutes and then add in the corn, red pepper flakes, and pinch of salt and pepper.
  4. Cook for a few minutes and then add in the halved cherry tomatoes and basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down.
  5. Stir in the crisped bacon and remove the pan from the heat so the mixture can cool to room temperature.
  6. Meanwhile, place a piece of parchment paper on a pizza peel and sprinkle with cornmeal (if you don’t have a pizza stone/peel, line a baking sheet with parchment and sprinkle with cornmeal).
  7. Divide the pizza dough into four even pieces and roll out on a floured surface to form circles roughly 6 inches in diameter (alternatively, for larger calzones, divide your dough in half and make two 10-12 inch circles).
  8. Spoon a couple tablespoons of the ricotta on one half of each dough circle. Spoon a couple tablespoons of the corn-tomato filling on top of the ricotta.
  9. Finally, add about 2-3 tablespoons of the grated mozzarella cheese and a grating of parmesan cheese.
  10. Brush the edges of the dough circles with egg wash and carefully and gently fold the dough over on itself to form a crescent/half-moon shape. Pinch together the edges of the dough to seal in the fillings.
  11. Carefully transfer each formed calzone to the prepared pizza peel/baking sheet. Cut a slit in the top of each calzone with a sharp knife and brush each calzone all over with the remaining egg wash.
  12. Transfer the piece of parchment paper with the calzones from the pizza peel to the pizza stone (or simply place the baking sheet in the oven). Bake for 10-12 minutes or until the dough is golden and crisp and the filling is gooey.
  13. Allow to cool slightly before serving with warmed marinara sauce.