I love a steaming hot calzone stuffed with loads of vegetables and cheese. This vegetarian calzone recipe is perfect for an empty stomach and quiet night in!
1/2batch of pizza doughsee recipe I use linked below
3-4Tpestoyou'll probably want to make your own if possible and do little or no oil because otherwise the oil will soak the bottom of your calzone
1grated squashI've used zucchini and yellow squash and a combination of them both all with success
1cuppacked greensspinach, chard, etc - if you're using a tougher green like kale, give it a little steam first
Salt and pepper
1cupshredded or sliced cheeseI like mozzarella or monterey jack or a combo of the two
Dipping sauceI like ranch (see recipe linked below), Bart likes marinara
Preheat oven to 450 degrees.
In a mixing bowl, combine squash, greens, and ricotta cheese; stir to combine. Season with salt and pepper to taste.
Divide your dough into four equal portions. Roll each one out into a circle, about six inches wide or so.
Spread a thin layer of pesto on half of the circle (leave an un-pesto-ed rim around the edge). Scoop a quarter of the squash mixture on top of the pesto half of the dough. Top with a quarter of the sliced or shredded cheese. Fold the plain side of the dough circle over the top of the cheese, crimp the dough edges with a fork and then prick the top a couple of times too.
Repeat with remaining dough, pesto, filling, and cheese.