Harvest Veggie Calzone

A delicious twist on the traditional calzone, this Harvest Veggie Calzone combines seasonal vegetables and a blend of cheeses for a hearty homemade meal. Perfect for fall gatherings, this recipe highlights fresh, autumnal produce.

Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

1 tbsp olive oil

1 small butternut squash, peeled and cubed

1 red bell pepper, sliced

1 small onion, chopped

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1 tsp dried oregano

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

1 package (16 oz) pizza dough

1 egg, beaten

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large skillet, heat olive oil over medium heat. Add butternut squash, red bell pepper, onion, and garlic. Season with salt, pepper, and oregano. Cook until vegetables are tender, about 10 minutes, then set aside to cool.

3. In a bowl, mix ricotta, mozzarella, and parmesan cheeses.

4. Roll out the pizza dough on a floured surface into a large circle.

5. Spread the vegetable mixture over one half of the dough, leaving a 1-inch border.

6. Spoon the cheese mixture over the vegetables.

7. Fold the dough over the filling and crimp the edges to seal.

8. Brush the top with beaten egg.

9. Place the calzone on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

10. Let cool for a few minutes before slicing and serving.

Storage

Store any leftover calzone in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the calzone on a baking sheet in a preheated 350°F oven for 10-15 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.