Garden Calzones

August 13,2009
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Between our garden and our CSA, our produce drawers overfloweth. Here's a fun way to use vegetables, with the added bonus of them being "hidden" in a calzone (read: picky eaters might be more apt to eat them). You can use any combination of vegetables you wish, even customizing each calzone as you make it. We used our favorite homemade pizza dough, but commercially made dough works great too. Here's a tip: preheat your oven for a good bit before you bake the calzones. It will help make the outside of the calzone crisper and tastier. Garden Calzones 1 recipe of Sweet Pea Whole Wheat dough 2 cups light ricotta cheese 2 cups shredded mozzarella or other Italian cheese 1 teaspoon dried basil (or 1 tablespoon fresh) 1/2 teaspoon dried oregano 1/2 teaspoon salt and pepper Filling: 3 cloves of garlic, minced 1 small onion, diced 2 teaspoons olive oil 1-2 cups diced vegetables (we used squash and zucchini, spinach, tomato and olives) Preheat the oven to 425. In a medium bowl, mix the ricotta, mozzarella, basil, oregano and salt and pepper. Set aside. Over medium high heat, heat the olive oil and add the garlic and onion. Cook for about five minutes. Depending on what vegetables you are using, you may want to heat or cook your vegetables before incorporating them into your calzone... Combine your vegetables with your cheese mixture like so: Take 1/4 of your pizza dough and roll out in a generally round-ish shape, and top with 1/4 of the cheese and vegetable filling: Fold the other half of the dough on top of the filling and crimp the edge: Poke a few time with a fork to let the steam escape while cooking: Bake for 15-20 minutes, or until the outside is browned. Makes 4. SPC