Mini Squash Calzones

4.6
(5)

This hearty, vegetarian rendition is a full meal in one hot pocket.

Mini squash calzones fresh out of the oven.
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

  1. 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.

  2. Stir chard and remaining ¼ teaspoon salt into squash mixture. Bake until chard is wilted, about 5 minutes. Let cool for 10 minutes.

  3. 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.

  4. 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.

  5. Cut a vent on top of each calzone. Brush tops with 2 tablespoons oil. Bake for 10 minutes.

  6. Remove from oven. Brush with remaining 2 tablespoons oil and sprinkle with remaining ½ cup pecorino.

  7. 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.

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