You are here: Home » Recipes » Calzones with Bell Pepper and Fontina Calzones with Bell Pepper and Fontina Recipe by Jill Melton Yield 4 servings Refrigerated pizza dough is the base for these tasty, vegetarian-friendly calozones. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 tablespoons olive oil3 bell peppers (yellow and red), chopped1/4 cup raisins2 tablespoons sherry or red wine vinegar1/2 teaspoon coarse salt1 (16-ounce) package refrigerated pizza dough, room temperature1 cup chopped spinach or parsley1/2 cup shredded fontina cheese1 tablespoon butter, melted Instructions Heat oil in a large skillet. Add peppers; sauté 15 minutes. Add raisins, vinegar and salt. Sauté 5 minutes. Let cool. Preheat oven to 400F. 3. Divide dough into 4 balls. Stretch each into a rough 8-inch circle. Top half of each dough round with pepper mixture, spinach and cheese. Moisten edges of dough with water. Fold dough over and crimp edges. Place on baking sheet and cut 3 or 4 vents in the top of each calzone. Brush tops with melted butter. Bake 15 minutes, or until golden brown. Serves 4.