Feta, Olive, and Tomato Calzones

The feta cheese and olives will probably make this dish salty enough without adding extra salt.

Serves: 24Hands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 24


  • 2 lbs. pizza dough
  • 1⁄2 cup garlic-flavored olive oil
  • 1 1⁄2 cups chopped kalamata olives
  • 1 tsp. dried oregano
  • 2 cups diced feta cheese
  • 3 cups sundried tomatoes, halved
  • 1 cup shredded mozzarella cheese
  • 1⁄2 cup toasted pine nuts
  • 1⁄2 tsp. ground black pepper
  • 3 Tbsp. cornmeal


  • Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8-inch circle. Spread one-third of the olive oil over each circle.
  • Combine olives, oregano, feta cheese, and tomatoes. Spoon one-third of the mixture onto half of each dough circle, leaving one inch around the edges bare. Sprinkle fillings with one-third of the pine nuts and one-third of the mozzarella cheese. Season with black pepper.
  • Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Sprinkle cornmeal over a baking sheet or pizza tiles and place calzones on the cornmeal. Cover with a damp towel and let stand 1 hour.
  • With a sharp knife, cut two or three slits in the tops of the calzones. Bake at 375°F for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.