Mozzarella, Zucchini & Basil Calzones with Marinara Sauce & Red Leaf Lettuce Salad

Mozzarella, Zucchini & Basil Calzones

with Marinara Sauce & Red Leaf Lettuce Salad

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The beauty of the calzone—a spin-off of the pizza—is its amazing versatility. Within its flaky, golden-brown crust, the filling of a calzone can vary dramatically to suit the tastes of the chef and the finest ingredients available. We’re making our calzones deliciously seasonal by filling them with summer squash, garlic and tomatoes, then adding fresh basil and mozzarella cheese. And we’re serving the baked calzones with a homemade marinara dipping sauce and a kid-friendly, carrot and red leaf lettuce salad on the side, lifting this pizzeria standard to gourmet heights.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
Mozzarella, Zucchini & Basil Calzones with Marinara Sauce & Red Leaf Lettuce Salad
Title
  • 1¼ lbs Pizza Dough
  • 1 28-Ounce Can Crushed Tomatoes
  • 8 oz Fresh Mozzarella Cheese
  • 4 cloves Garlic
  • 2 Zucchinis
  • 1 Carrot
  • 1 head Red Leaf Lettuce
  • 1 bunch Basil
  • 2 Tbsps Red Wine Vinegar
  • ½ cup Grated Pecorino Cheese
  • ½ cup Semolina Flour
time-saving
tips & techniques
Fresh Mozzarella
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Tear the mozzarella cheese into bite-sized pieces. Peel and mince the garlic. Medium dice the zucchinis. Using a vegetable peeler, peel the carrot, then shave the carrot into thin ribbons. Trim off and discard the root end of the lettuce; separate the leaves. Pick the basil leaves off the stems; discard the stems.

Make the zucchini filling:
2 Make the zucchini filling:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchinis; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add half the garlic and half the crushed tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened. Add half the pecorino cheese; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan.

Assemble the calzones:
3 Assemble the calzones:

Sprinkle half the semolina flour onto a clean, dry work surface. Divide the pizza dough into 4 equal-sized balls. Using your hands or a rolling pin, stretch or roll each ball of dough into a ¼-inch-thick round. Divide the filling, mozzarella cheese and half the basil between the centers of the rounds; fold each round in half over the filling. Using a fork, press down on the edges to crimp and seal.

Bake the calzones:
4 Bake the calzones:

Sprinkle a large sheet pan with the remaining semolina flour. Place the calzones onto the prepared sheet pan; lightly brush or drizzle the tops with olive oil. Bake 16 to 18 minutes, or until browned. Let stand for at least 5 minutes before serving.

Make the marinara sauce:
5 Make the marinara sauce:

While the calzones bake, in the pan used to make the filling, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining garlic; cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the remaining crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat. Stir in half the remaining pecorino cheese and the remaining basil (roughly chopping just before adding). Transfer to a serving dish; set aside in a warm place.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a medium bowl, combine the vinegar and remaining pecorino cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. In a large bowl, combine the shaved carrot and lettuce; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the baked calzones with the salad and marinara sauce on the side. Enjoy!

Tips from Home Chefs

Get Plans

Mozzarella, Zucchini & Basil Calzones

Prepare the ingredients:
How To: Peel a Carrot
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Tear the mozzarella cheese into bite-sized pieces. Peel and mince the garlic. Medium dice the zucchinis. Using a vegetable peeler, peel the carrot, then shave the carrot into thin ribbons. Trim off and discard the root end of the lettuce; separate the leaves. Pick the basil leaves off the stems; discard the stems.

2 Make the zucchini filling:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchinis; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add half the garlic and half the crushed tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened. Add half the pecorino cheese; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan.

Make the zucchini filling:
Assemble the calzones:
3 Assemble the calzones:

Sprinkle half the semolina flour onto a clean, dry work surface. Divide the pizza dough into 4 equal-sized balls. Using your hands or a rolling pin, stretch or roll each ball of dough into a ¼-inch-thick round. Divide the filling, mozzarella cheese and half the basil between the centers of the rounds; fold each round in half over the filling. Using a fork, press down on the edges to crimp and seal.

4 Bake the calzones:

Sprinkle a large sheet pan with the remaining semolina flour. Place the calzones onto the prepared sheet pan; lightly brush or drizzle the tops with olive oil. Bake 16 to 18 minutes, or until browned. Let stand for at least 5 minutes before serving.

Bake the calzones:
Make the marinara sauce:
5 Make the marinara sauce:

While the calzones bake, in the pan used to make the filling, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining garlic; cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the remaining crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Turn off the heat. Stir in half the remaining pecorino cheese and the remaining basil (roughly chopping just before adding). Transfer to a serving dish; set aside in a warm place.

6 Make the salad & serve your dish:

In a medium bowl, combine the vinegar and remaining pecorino cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. In a large bowl, combine the shaved carrot and lettuce; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the baked calzones with the salad and marinara sauce on the side. Enjoy!

Make the salad & serve your dish:
Browse Steps
1 of 6