Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spicy Pepper & Ricotta Calzones Fill 1 Created with Sketch.

with Cucumber & Romaine Salad

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s golden-crusted calzones feature a vibrant filling made with creamy ricotta and two kinds of peppers. We're using mini sweet peppers and peperoncini, whose pickled flavor perfectly complements the brininess of Kalamata olives. For a refreshing complement to the calzones, we're serving a salad of romaine and cucumber. (Chefs, when slicing your sweet peppers into rings, you can simply pluck out the ribs and seeds with your fingers.)

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475ºF. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stems of the sweet peppers; remove and discard the ribs and seeds, keeping the peppers intact. Thinly slice into rings. Using the flat side of your knife, smash the olives. Remove and discard the pits, then roughly chop. Cut off and discard the peperoncini stems; cut into 1/2-inch-thick rings. Cut off and discard the root end of the romaine; roughly chop the leaves. Thinly slice the cucumber into rounds. Place the ricotta cheese in a bowl. Season with salt and pepper to taste.

Start the peppers:
2 Start the peppers:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and sweet peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened.

Finish the peppers:
3 Finish the peppers:

To the pan, add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add 1/2 cup of water and cook, stirring occasionally, 3 to 4 minutes, or until thickened and the peppers are coated. Turn off the heat. Stir in the olives and peperoncini; season with salt and pepper to taste.

Assemble & bake the calzones:
4 Assemble & bake the calzones:

Lightly oil a sheet pan. Divide the dough into 2 equal-sized portions. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently roll and stretch the portions into ¼-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the seasoned ricotta between the centers of the rounds; evenly top with the finished peppers. 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 completely. Carefully transfer the calzones to the prepared sheet pan. Lightly drizzle the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes.

Make the salad:
5 Make the salad:

While the calzones bake, to make the dressing, place the vinegar in a bowl. Slowly whisk in 1 tablespoon of olive oil until well combined; season with salt and pepper. Just before serving, in a large bowl, combine the romaine, cucumber, and feta cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to thoroughly combine; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the baked calzones and salad between 2 dishes. 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 & season the ricotta:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475ºF. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stems of the sweet peppers; remove and discard the ribs and seeds, keeping the peppers intact. Thinly slice into rings. Using the flat side of your knife, smash the olives. Remove and discard the pits, then roughly chop. Cut off and discard the peperoncini stems; cut into 1/2-inch-thick rings. Cut off and discard the root end of the romaine; roughly chop the leaves. Thinly slice the cucumber into rounds. Place the ricotta cheese in a bowl. Season with salt and pepper to taste.

2 Start the peppers:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and sweet peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened.

Start the peppers:
Finish the peppers:
3 Finish the peppers:

To the pan, add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add 1/2 cup of water and cook, stirring occasionally, 3 to 4 minutes, or until thickened and the peppers are coated. Turn off the heat. Stir in the olives and peperoncini; season with salt and pepper to taste.

4 Assemble & bake the calzones:

Lightly oil a sheet pan. Divide the dough into 2 equal-sized portions. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently roll and stretch the portions into ¼-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the seasoned ricotta between the centers of the rounds; evenly top with the finished peppers. 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 completely. Carefully transfer the calzones to the prepared sheet pan. Lightly drizzle the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes.

Make the salad:
5 Make the salad:

While the calzones bake, to make the dressing, place the vinegar in a bowl. Slowly whisk in 1 tablespoon of olive oil until well combined; season with salt and pepper. Just before serving, in a large bowl, combine the romaine, cucumber, and feta cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to thoroughly combine; season with salt and pepper to taste.

6 Plate your dish:

Divide the baked calzones and salad between 2 dishes. Enjoy!

Plate your dish: