For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 450° F (230° C).
- Stir half of the Margherita Sauce with Seasoning, ham, pineapple and mozzarella.
- Cut Epicure’s Basic Pizza Dough into quarters, then flatten each into rounds of about 8” diameter. Mound filling over half of each round, leaving a 1⁄2” border. Working with one round at a time, brush edge with water, then fold dough over and crimp to seal. Repeat with remaining rounds, then place on parchment-lined Sheet Pan.
- Using the tip of a knife, make a few slashes on top of each calzone to allow steam to escape. Brush calzones with oil, if desired. Bake for 25–30 minutes, until deep golden.
- Reheat remaining sauce. Spoon over calzones, or serve on the side.
Per serving: Calories 620, Fat 21 g (Saturated 7 g, Trans 0 g), Cholesterol 80 mg, Sodium 1590 mg, Carbohydrate 68 g (Fibre 5 g, Sugars 9 g), Protein 40 g.
40 min
4 servings
$4.09/serving
40 min4 servings$4.09/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 450° F (230° C).
- Stir half of the Margherita Sauce with Seasoning, ham, pineapple and mozzarella.
- Cut Epicure’s Basic Pizza Dough into quarters, then flatten each into rounds of about 8” diameter. Mound filling over half of each round, leaving a 1⁄2” border. Working with one round at a time, brush edge with water, then fold dough over and crimp to seal. Repeat with remaining rounds, then place on parchment-lined Sheet Pan.
- Using the tip of a knife, make a few slashes on top of each calzone to allow steam to escape. Brush calzones with oil, if desired. Bake for 25–30 minutes, until deep golden.
- Reheat remaining sauce. Spoon over calzones, or serve on the side.
Per serving: Calories 620, Fat 21 g (Saturated 7 g, Trans 0 g), Cholesterol 80 mg, Sodium 1590 mg, Carbohydrate 68 g (Fibre 5 g, Sugars 9 g), Protein 40 g.
