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Three-Cheese Calzones
with Zucchini & Golden Raisins
55 MIN
3 Servings
From the Test Kitchen
These hearty calzones star a rich filling of melty fontina, fresh mozzarella, and sautéed zucchini—plus a sweet twist of plump golden raisins folded right in. For an extra-zesty pairing, you’ll make a homemade dipping sauce with San Marzano tomatoes (a variety prized for its mellow acidity and sweeter flavor), aromatic garlic, and crushed red pepper.
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NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
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1 14-Ounce Can Whole Peeled San Marzano Tomatoes
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1 lb Pizza Dough
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2 cloves Garlic
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1 Zucchini
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¼ cup Grated Parmesan Cheese
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4 oz Fresh Mozzarella Cheese
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1½ Tbsps Golden Raisins
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2 oz Fontina Cheese
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
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, then 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. If necessary, grate the fontina on the large side of a box grater. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the zucchini:
In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.
3
Make the sauce:
In the same pan, heat 2 teaspoons 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 frequently, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
4
Make the filling:
To the bowl of cooked zucchini, add the raisins, mozzarella (tearing into small pieces before adding), grated fontina, parmesan, and about 2 tablespoons of the sauce. Season with salt and pepper and stir to combine.
5
Assemble the calzones:
Lightly oil a sheet pan. Divide the dough into 3 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 oiled sheet pan. Equally 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. Drizzle or brush the tops with olive oil.
6
Bake the calzones & serve your dish:
Bake the calzones, rotating the sheet pan halfway through, 16 to 18 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes. Serve the baked calzones with the remaining sauce on the side. Enjoy!
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, then 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. If necessary, grate the fontina on the large side of a box grater. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the zucchini:
In a medium pan (nonstick, if you have one), heat 2 teaspoons 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.
3
Make the sauce:
In the same pan, heat 2 teaspoons 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 frequently, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
4
Make the filling:
To the bowl of cooked zucchini, add the raisins, mozzarella (tearing into small pieces before adding), grated fontina, parmesan, and about 2 tablespoons of the sauce. Season with salt and pepper and stir to combine.
5
Assemble the calzones:
Lightly oil a sheet pan. Divide the dough into 3 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 oiled sheet pan. Equally 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. Drizzle or brush the tops with olive oil.
6
Bake the calzones & serve your dish:
Bake the calzones, rotating the sheet pan halfway through, 16 to 18 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes. Serve the baked calzones with the remaining sauce on the side. Enjoy!
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