Three-Cheese Calzones

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. Place the tomatoes in a bowl; gently break apart with your hands.

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

In the pan of reserved fond, 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 constantly, 30 seconds to 1 minute, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

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 frequently, 30 seconds to 1 minute, or until fragrant. Add the crushed 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 to keep warm.

To the bowl of cooked zucchini, add the cooked pancetta, 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.

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 oiled sheet pan. Evenly divide the filling between one half of each round. 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.

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 before serving. Serve the baked calzones with the remaining sauce on the side. Enjoy!