Fontina & Ricotta Calzones

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.

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.

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.

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

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!