Three-Cheese Calzones with Zucchini & Golden Raisins

Three-Cheese Calzones

with Zucchini & Golden Raisins

55 MIN
2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      950 Cals (est.)
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    fresh
    ingredients
    Three-Cheese Calzones with Zucchini & Golden Raisins
    Title
    • 16 oz 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
    time-saving
    tips & techniques
    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.

    Cook the zucchini
    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.

    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 constantly, 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 with foil to keep warm.

    Make the filling
    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.

    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. 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 & serve your dish
    6 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!

    Tips from Home Chefs

    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 constantly, 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 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.

    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. 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.
    6 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!

    Bake the calzones & serve your dish
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