Three-Cheese Calzones with Zucchini & Golden Raisins

Three-Cheese Calzones

with Zucchini & Golden Raisins

55 MIN
2 Servings
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    From the Test Kitchen

    These hearty calzones are filled with 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 tomatoes, Italian seasoning, aromatic garlic, and crushed red pepper.

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    • Nutrition
    • Calories
      930 Cals (est.)
    Three-Cheese Calzones with Zucchini & Golden Raisins
    • 1 lb Pizza Dough
    • 1 14-Oz Can Whole Peeled Tomatoes
    • 2 cloves Garlic
    • 1 Zucchini
    • ¼ cup Grated Parmesan Cheese
    • 4 oz Fresh Mozzarella Cheese
    • 1½ Tbsps Golden Raisins
    • 2 oz Fontina Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • ¼ tsp Crushed Red Pepper Flakes

    Tips from Home Chefs

    About Blue Apron

    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.

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    Prepare the ingredients
    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. 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 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. 

    Cook the zucchini
    Make the sauce
    3 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 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. 

    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. 

    Make the filling
    Assemble the calzones
    5 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 oiled sheet pan. Equally 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.

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

    Bake the calzones & serve your dish