Butternut Squash & Fontina Calzones

Remove the dough from the refrigerator. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the squash ends; using a knife, peel, then separate the neck and bulb. Halve the bulb; scoop out and discard the pulp and seeds, then medium dice the squash. Remove and discard the kale stems; roughly chop. Peel and mince the garlic. Medium dice the Fontina cheese (discarding any rind). Quarter and deseed the lemon. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and tender. Add the kale, spice blend and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add ⅓ of the tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat; season with salt and pepper to taste.

Sprinkle half the flour onto a work surface. Divide the dough into 4 equal-sized portions; using your hands, gently stretch into ¼-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the filling (you may have extra) between the rounds; top with the Fontina cheese and half the Parmesan cheese. Season with salt and pepper. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal.

Sprinkle the remaining flour onto a large sheet pan. Carefully transfer the calzones to the prepared sheet pan; lightly drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until browned on top. Remove from the oven and let stand for 2 minutes. Transfer to a serving dish.

While the calzones bake, wipe out the pan used to make the filling. Add 2 teaspoons of olive oil and heat on medium until hot. Add the remaining garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the remaining tomatoes and ¼ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and saucy; season with salt and pepper to taste. Transfer to a serving dish.

While the calzones continue to bake, to make the dressing, in a bowl, combine the remaining Parmesan cheese and the juice of the remaining lemon wedges. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, in a bowl, combine the arugula and apple. Add enough of the dressing to coat (you may have extra). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked calzones and tomato sauce. Enjoy!