Got leftover pork tenderloin staring at you from the fridge? Don’t let it guilt-trip you every time you open the door.
You can turn it into a cheesy, golden calzone that tastes like you planned it all along.
This recipe saves you from another boring reheat. You get to wrap that pork in pizza dough, sauce, and gooey cheese.
It’s quick, it’s easy, and it makes leftovers feel like a victory instead of a chore.
Ready to roll, stuff, and bake your way to a dinner that feels brand new? You won’t waste a single bite.
Equipment
You don’t need a fancy pizza oven or a degree in engineering. Just a few kitchen basics will get the job done.
Essential tools:
- Baking sheet (your calzone’s runway to glory)
- Rolling pin (or a wine bottle if you’re feeling resourceful)
- Mixing bowl (for all your pork-and-cheese dreams)
- Sharp knife or pizza cutter (because hacking with a spoon won’t cut it)
A pastry brush comes in handy for brushing oil or egg wash. If you don’t have one, your fingers work fine—just wash them first, please.
Here’s a quick look:
| Tool | Why You Need It |
|---|---|
| Baking Sheet | To bake the calzone evenly |
| Rolling Pin | To flatten the dough |
| Mixing Bowl | To hold fillings together |
| Pizza Cutter | To slice without a wrestling match |
You don’t need a stand mixer. If you want to feel like a TV chef, go for it, but honestly, your hands are still free and included with purchase.
Ingredients
You’re about to turn that lonely pork tenderloin in your fridge into a cheesy pocket of joy. Gather these items before you start, or risk a mid-recipe grocery run.
Shopping List:
- 1 cup leftover pork tenderloin, chopped
- 1 roll pizza dough
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated pecorino romano
- 2 tbsp fresh parsley, chopped
- ½ cup marinara sauce (for dipping)
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven and let it get nice and toasty. Cold ovens are like lazy roommates—useless.
- Roll out your dough on a floured surface. If it sticks, blame the dough, not your technique.
- Spoon leftover pork tenderloin and toppings onto one half of the dough. Don’t overstuff unless you enjoy explosive baking.
- Fold the dough over, press the edges with a fork, and pretend you’re sealing an important contract.
- Brush the top with egg wash for that golden glow. Skipping this step makes your calzone look sad.
- Bake until golden brown and slightly crispy. If it smells amazing, you’re probably done.
- Let it cool for a few minutes. Burning your tongue is not a fun badge of honor.
- Slice, serve, and act like you planned this meal all along.
What You Need To Know
You’re basically making a pizza that folded in on itself because it was shy. The good news? That leftover pork tenderloin finally gets a second life.
The dough’s your canvas. The pork is your paint, and the cheese? That’s the glue holding this whole thing together.
Keep the fillings balanced. Too much pork turns it into a meat brick; too much cheese and you’ll need a stack of napkins just to survive.
Pro tip: Seal those edges tight. Otherwise, you’ll get a “flat pizza surprise” instead of a calzone, which… isn’t really the point.
Cooking time’s quick—about 15 minutes in a hot oven. Long enough to grab a drink, but not quite enough to get through even half an episode.
Bonus tip: Leftover pork calzones reheat beautifully in a skillet, so you’ve got tomorrow’s lunch on autopilot. Not bad, right?
