Three Cheese Calzones with Zucchini & Golden Raisins
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Three Cheese Calzones

with Zucchini & Golden Raisins

55 MIN
+$3.95/serving 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 dipping sauce with tomatoes, Italian seasoning, aromatic garlic, and crushed red pepper.
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    • Nutrition
      PER SERVING
    • Calories
      1130 Cals (est.)
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    ingredients
    Three Cheese Calzones with Zucchini & Golden Raisins
    Title
    • 3 oz Diced Pancetta
    • 1 14-Oz Can Whole Peeled Tomatoes
    • 16 oz Pizza Dough
    • 4 oz Fresh Mozzarella Cheese
    • ¼ cup Grated Parmesan Cheese
    • 2 cloves Garlic
    • 1 Zucchini
    • 1½ Tbsps Golden Raisins
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 2 oz Fontina Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    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 pancetta
    2 Cook the pancetta

    In a medium pan (nonstick, if you have one), heat a drizzle 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. Transfer to a paper towel-lined plate. Wipe out the pan.

    Cook the zucchini
    3 Cook the zucchini

    In the same pan, 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
    4 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 combined and 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
    5 Make the filling

    To the bowl of cooked zucchini, add the cooked pancettaraisins, mozzarella (tearing into small pieces before adding), grated fontina, parmesan, and 2 tablespoons of the sauce. Season with salt and pepper; stir to combine.

    Assemble the calzones
    6 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 sheet pan. Evenly divide the filling between one half of each round, leaving a 2-inch border between the filling and the edges of the dough. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Cut 4 evenly spaced slits on an angle across the top. Drizzle or brush the tops with olive oil.
    Bake the calzones & serve your dish
    7 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 pancetta

    In a medium pan (nonstick, if you have one), heat a drizzle 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. Transfer to a paper towel-lined plate. Wipe out the pan.

    Cook the pancetta
    Cook the zucchini
    3 Cook the zucchini

    In the same pan, 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.

    4 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 combined and 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 sauce
    Make the filling
    5 Make the filling

    To the bowl of cooked zucchini, add the cooked pancettaraisins, mozzarella (tearing into small pieces before adding), grated fontina, parmesan, and 2 tablespoons of the sauce. Season with salt and pepper; stir to combine.

    6 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 sheet pan. Evenly divide the filling between one half of each round, leaving a 2-inch border between the filling and the edges of the dough. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Cut 4 evenly spaced slits on an angle across the top. Drizzle or brush the tops with olive oil.
    Assemble the calzones
    Bake the calzones & serve your dish
    7 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!

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