Grilled Pepperoni Olive Calzones


  • 1 pound prepared pizza dough
  • 1 x 6 ounce can California Black Ripe Olives, sliced
  • 3/4 cup part skim ricotta cheese
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/2 cup grated Mozzarella
  • 1 ounce sliced pepperoni, chopped


Knead 1/3 cup of California Ripe Olives into pizza dough. Cut into four 4 ounce pieces and form into balls. Cover with a kitchen towel and allow to rest for 30 minutes. While dough is resting, combine remaining California Ripe Olives, ricotta cheese, spinach, Italian cheese blend and pepperoni in a small mixing bowl. Set aside. Roll each piece of dough into a 7-8 inch disc on a lightly floured surface. Scoop one heaping 1/2 cup of filling mixture onto one half of each disc. Brush edges of crust with water, then fold empty half of dough over filling. Pinch edges of crust together to enclose in the shape of a half moon. Place on a pre-heated grill over medium-high heat (450°F), cover and cook for 5 minutes. Flip and cook on remaining side for an additional 3-5 minutes until browned and cooked through. Serve with marinara or pizza sauce for dipping.

Nutritional Analysis Per Serving: Calories 434, Fat 15g, Cholesterol 29mg, Sodium 1081mg, Carbohydrate 54g, Protein 20g, Calories from fat 31%.