July 2, 2012

Vegetarian Recipe #20: Green Calzones

You know what grows like freaking weeds in the summer? Squash. It's coming out of my ears all summer long. 

Find a way to combine them with cheese and I'm pretty much sold. Enter these calzones. Delicious, delicious calzones.



Green Calzones
(adapted from Healthy Food for Living)


Makes 4 calzones

1/2 batch of pizza dough (I use this one)
3-4 T pesto (you'll probably want to make your own if possible and do little or no oil because otherwise the oil will soak the bottom of your calzone)
1 grated squash (I've used zucchini and yellow squash and a combination of them both all with success)
1 cup packed greens (spinach, chard, etc - if you're using a tougher green like kale, give it a little steam first)
1 cup ricotta cheese
Salt and pepper
1 cup shredded or sliced cheese (I like mozzarella or monterey jack or a combo of the two)

Dipping sauce (I like ranch, Bart likes marinara)


Preheat oven to 450 degrees. 

In a mixing bowl, combine squash, greens, and ricotta cheese; stir to combine. Season with salt and pepper to taste. 

Divide your dough into four equal portions. Roll each one out into a circle, about six inches wide or so.

Spread a thin layer of pesto on half of the circle (leave an un-pesto-ed rim around the edge). Scoop a quarter of the squash mixture on top of the pesto half of the dough. Top with a quarter of the sliced or shredded cheese. Fold the plain side of the dough circle over the top of the cheese, crimp the dough edges with a fork and then prick the top a couple of times too.

Repeat with remaining dough, pesto, filling, and cheese.

Bake for 20 minutes or until golden brown.

Let cool for a few minutes before serving with dipping sauces.



8 comments:

  1. I would have NEVER thought of this idea! Such a cool way to eat squash.

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  2. Oh, I LOVE this idea, and have had for way too long half a container of leftover ricotta from some blintzes (which, for the record, were a bit bizarre) my friend wanted to make. I believe I have now divined its future. :) Thanks for posting this!

    ReplyDelete
  3. These sound yummy! And we have 2 zucchini plants so I definitely need some zucchini recipes.

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  4. My stomach literally just growled...if you could please overnight me some, that'd be great, thanks!

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  5. These are in the oven but I kind of forgot to buy Ricotta cheese ----- I'm only a little worried.

    ReplyDelete
  6. These taste great, but I feel like it made a lot more filling than I had dough for, and mine exploded out the sides and burnt to the bottom of the cookie tin. Any suggestions so I can perfect these?

    ReplyDelete
    Replies
    1. Hmm, maybe try halving the filling?

      Delete

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