Meal Type, Entrées

Tuna Calzones

Calzones. Perfectly packable, they beg to be taken on an intimate picnic in the woods. Share the love and divide dough into 16 or 24 pieces to make mini calzones—a party hit every time!

Total Time 4 Servings
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

6 5 5 0

Ingredients

  • Olive oil for greasing
  • 1 pound prepared pizza dough
  • All purpose flour for dusting
  • 1 medium tomato, diced
  • ¼ cup kalamata olives, coarsely chopped
  • 1 teaspoon rosemary, finely chopped
  • 1 cup arugula
  • 2 (5 ounce) cans Genova Albacore Tuna in Olive Oil, drained
  • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 425 degrees F. Lightly grease a baking sheet and set aside.
  2. Divide pizza dough into 4 pieces. Lightly dust work surface with flour. Roll out each piece into an 8-inch circle.
  3. Arrange tomatoes, olives, rosemary, arugula, tuna and cheese over half of each dough circle. Brush entire edge of dough with water. Fold dough nearly in half to cover filling, leaving an inch of the bottom half sticking out. Fold lower piece over top piece and pinch to seal. Poke 2 small holes in the top to let steam escape.
  4. Transfer to prepared baking sheet and bake until golden brown, about 12 minutes.
  5. Remove from heat and let cool a few minutes before serving.