Blue Apron

Three Cheese Calzones

with Zucchini & Golden Raisins

Keep It Vegetarian

These hearty calzones are filled with melty fontina, fresh mozzarella, parmesan, and sautéed zucchini—plus a sweet twist of plump golden raisins folded right in. For an extra-zesty pairing, you’ll make a tomato dipping sauce elevated by Italian seasoning, aromatic garlic, and crushed red pepper.

Details

Nutrition per serving

45g Of Protein

Ingredients

16 oz

Pizza Dough

1 each

8-oz can Tomato Sauce

1 each

Zucchini

2 clove

Garlic

4 oz

Fresh Mozzarella Cheese

¼ cup

Grated Parmesan Cheese

1 tbsp

Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

2 tbsp

Golden Raisins

2 oz

Fontina Cheese

¼ tsp

Crushed Red Pepper Flakes

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the zucchini; quarter lengthwise, then cut crosswise into 1-inch pieces. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater.

step 2

Cook the zucchini

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

step 3

Make the filling

To the bowl of cooked zucchini, add the raisins, mozzarella (tearing into small pieces before adding), grated fontina, parmesan, and 2 tablespoons of the sauce. Season with salt and pepper; stir to combine.

step 4

Assemble the calzones

Line a sheet pan with foil. Lightly oil the foil. Divide the dough into 2 equal-sized portions. Using your hands, gently stretch the dough into ¼-inch-thick rounds (if the dough is resistant, let rest 5 minutes). Carefully transfer to the sheet pan. Evenly divide the filling between one half of each round, leaving a 2-inch border between the filling and the edges of the dough. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Cut 4 evenly spaced slits on an angle across the top. Drizzle or brush the tops with olive oil.

step 5

Bake the calzones & serve your dish

Bake the calzones, rotating the sheet pan halfway through, 14 to 19 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked calzones with the remaining sauce on the side. Enjoy!

step 6

Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the Italian seasoning, remaining chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and fragrant. Add the tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.