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Fontina & Ricotta Calzones Fill 1 Created with Sketch.

with Sweet Peppers, Tomatoes, & Basil

  • Group Created with Sketch.
    Time
    55-65 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 940 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

To fill these golden-brown, summery calzones, we’re sautéing fresh corn with two kinds of peppers: colorful sweet peppers, and a serrano, whose heat balances out the dish’s flavors. A duo of creamy ricotta and melty fontina adds plenty of richness. For dipping or spooning on top, we’re making a fresh tomato sauce with sweet, juicy tomatoes, garlic, and basil.

fresh
ingredients
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time-saving
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the sweet pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater. Pick the basil leaves off the stems; discard the stems. Quarter the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the serrano pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the pepper.

Cook the vegetables:
2 Cook the vegetables:

In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sweet peppers and as much of the serrano pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl. Wipe out the pan.

Make the filling:
3 Make the filling:

To the bowl of cooked vegetables, add the ricotta cheese, fontina cheese, and half the basil (tearing just before adding). Drizzle with olive oil; stir to combine. Season with salt and pepper to taste.

Assemble the calzones:
4 Assemble the calzones:

Lightly oil a sheet pan. Divide the dough into 2 equal-sized portions. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the portions into ¼-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the filling between the centers of the rounds; fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal completely. Carefully transfer to the prepared sheet pan; lightly drizzle the tops with olive oil.

Bake the calzones:
5 Bake the calzones:

Bake the calzones 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes.

Make the sauce & plate your dish:
6 Make the sauce & plate your dish:

Once the calzones have baked for about 10 minutes, in the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato paste and remaining garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the seasoned tomatoes; cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally and pressing on the tomatoes with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat; stir in the remaining basil (tearing just before adding). Season with salt and pepper to taste. Transfer to a serving dish. Divide the baked calzones between 2 dishes. Serve with the sauce. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the sweet pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater. Pick the basil leaves off the stems; discard the stems. Quarter the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the serrano pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the pepper.

2 Cook the vegetables:

In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sweet peppers and as much of the serrano pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl. Wipe out the pan.

Cook the vegetables:
Make the filling:
3 Make the filling:

To the bowl of cooked vegetables, add the ricotta cheese, fontina cheese, and half the basil (tearing just before adding). Drizzle with olive oil; stir to combine. Season with salt and pepper to taste.

4 Assemble the calzones:

Lightly oil a sheet pan. Divide the dough into 2 equal-sized portions. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the portions into ¼-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the filling between the centers of the rounds; fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal completely. Carefully transfer to the prepared sheet pan; lightly drizzle the tops with olive oil.

Bake the calzones:
5 Bake the calzones:

Bake the calzones 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes.

6 Make the sauce & plate your dish:

Once the calzones have baked for about 10 minutes, in the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomato paste and remaining garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the seasoned tomatoes; cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally and pressing on the tomatoes with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat; stir in the remaining basil (tearing just before adding). Season with salt and pepper to taste. Transfer to a serving dish. Divide the baked calzones between 2 dishes. Serve with the sauce. Enjoy!

Make the sauce & plate your dish: