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1
Put a baking sheet in the oven and preheat to 450 degrees F. On a lightly floured surface, divide the dough into quarters; cover with a towel.
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2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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3
Add the pork, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes.
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4
Add 2 teaspoons paprika and cook, stirring, 30 seconds.
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5
Stir in the bell pepper and cook until slightly softened, about 2 more minutes.
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6
Transfer to a bowl and stir once or twice to cool slightly.
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7
Pat and stretch each portion of dough into a rough 8-inch round.
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8
Pile the pork mixture and mozzarella on one side of the rounds, leaving a 1/2-inch border, then fold the dough over the filling.
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9
Pinch and crimp the edges to seal.
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10
Mix 1/2 tablespoon olive oil with the remaining 1/2 teaspoon paprika; brush over the calzones.
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11
Cut a 1-inch vent in each.
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12
Remove the baking sheet from the oven and add the calzones.
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13
Bake until golden brown, 12 to 15 minutes.
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14
Meanwhile, toss the greens with the vinegar and the remaining 3 tablespoons olive oil in a bowl and season with salt and pepper.
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15
Serve with the calzones.
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16
Per serving: Calories 831; Fat 51 g (Saturated 18 g); Cholesterol 81 mg; Sodium 1,196 mg; Carbohydrate 65 g; Fiber 5 g; Protein 33 g
