Three-Cheese Calzones

with Zucchini & Golden Raisins

55 MIN

+$3.95/serving 2 Servings

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add Prosciutto

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

PER SERVING
Calories

1050 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
16 oz Pizza Dough
1 14-Oz Can Whole Peeled Tomatoes
4 oz Fresh Mozzarella Cheese
2 cloves Garlic
¼ cup Grated Parmesan Cheese
1 Zucchini
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1½ Tbsps Golden Raisins
2 oz Fontina Cheese
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

5 Assemble the calzones

Remove the plastic lining between the slices of prosciutto; tear into bite-sized pieces. 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 and prosciutto pieces 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!