Summer Vegetable Calzones
- Level: Easy
- Yield: 2 large calzones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1401
- Total Fat
- 75
- Saturated Fat
- 35
- Carbohydrates
- 113
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 71
- Cholesterol
- 178
- Sodium
- 2663
- Total: 55 min
- Active: 25 min
Ingredients
8 ounces block mozzarella, cut into 1-inch cubes
1 cup ricotta, drained of any excess liquid
1/2 cup finely grated Parmesan
1 cup cooked corn, drained
1 teaspoon dried oregano
1 teaspoon red pepper flakes
4 sun-dried tomato pieces, finely diced
1 small clove garlic, minced
Kosher salt
1 generous tablespoon tomato paste
All-purpose flour, for dusting
One 10- to 12-ounce pop tube refrigerated pizza dough or 12 ounces store-bought pizza dough
2 to 3 tablespoons extra-virgin olive oil
Jarred vodka sauce, warmed, for serving
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- In a large bowl, combine the mozzarella, ricotta and Parmesan. Add the corn, oregano, red pepper flakes, sun-dried tomatoes, garlic and a generous pinch of salt. Taste for seasoning. “Dot” the mix with the tomato paste but don’t mix it in. That way, when you eat the calzone, there will be little bursts of that acidic tomato flavor.
- To assemble: Lightly flour a clean surface and unroll the dough onto it. Roll the dough out with a rolling pin into a long rectangle (about 8 inches wide by 16 inches long). Cut in half crosswise to form 2 squares. Divide the filling between the 2 pieces of dough with the filling in the center, keeping the edges clean, so the calzones are easy to fold and seal. Fold the dough over the filling, from corner to corner to form a triangle or from end to end to form a rectangle. Fold and crimp the edges to seal. Transfer the calzones to the prepared baking sheet.
- Bake on the center rack until the calzones are a nice brown on the outside, 25 to 30 minutes. Brush with olive oil as they emerge from the oven. Serve with vodka sauce.