Food Recipes Mini Squash Calzones 4.6 (5) 1 Review This hearty, vegetarian rendition is a full meal in one hot pocket. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on August 11, 2020 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 1 hrs 20 mins Yield: 16 calzones Ingredients 1 small butternut squash, peeled, seeded, and cut into ½-in. pieces (about 4 cups) 1 yellow onion, chopped ½ cup olive oil, divided ½ teaspoon kosher salt, divided 1 bunch Swiss chard, stemmed and chopped (2 cups) 6 ounces low-moisture mozzarella cheese, shredded (about 1½ cups) 1 cup whole-milk ricotta cheese ¼ teaspoon freshly ground black pepper ¼ teaspoon chopped jarred Calabrian chiles or crushed red pepper 3 ounces pecorino Romano cheese, grated (about ¾ cup), divided 2 pounds store-bought pizza dough, at room temperature All-purpose flour, for work surface Marinara sauce, for serving Directions Preheat oven to 450°F. Toss squash, onion, 2 tablespoons oil, and ¼ teaspoon salt on a rimmed baking sheet. Spread evenly; bake until squash is just tender, 20 to 25 minutes. Stir chard and remaining ¼ teaspoon salt into squash mixture. Bake until chard is wilted, about 5 minutes. Let cool for 10 minutes. Increase oven temperature to 500°F. Mix mozzarella, ricotta, black pepper, Calabrian chiles, and ¼ cup pecorino in a large bowl. Fold in cooled squash mixture. Coat 2 baking sheets with 2 tablespoons oil. Cut dough into 16 pieces; roll into balls. Stretch 1 ball into a 5½-inch round on a lightly floured surface. Place ¼ cup squash filling on 1 side of dough; fold dough over to form a half-moon. Press firmly to seal. Repeat with remaining dough and filling, dividing calzones between baking sheets. Cut a vent on top of each calzone. Brush tops with 2 tablespoons oil. Bake for 10 minutes. Remove from oven. Brush with remaining 2 tablespoons oil and sprinkle with remaining ½ cup pecorino. Return to oven. Bake until deep golden, 10 to 12 minutes. Transfer to a wire rack to cool for 5 minutes. Serve with marinara. Chef's Notes Stash these in the freezer for future enjoyment. Once they’re cool, wrap them individually and freeze in zip-top bags. To thaw, defrost in the fridge overnight or in the microwave on low power. Reheat in a 350°F oven until warmed through, 10 to 15 minutes. Print