Fontina & Ricotta Calzones with Sweet Peppers, Tomatoes, & Basil

Fontina & Ricotta Calzones

with Sweet Peppers, Tomatoes, & Basil

Group Created with Sketch. 60 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 940 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
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

Ba hero

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: