This hearty, vegetarian rendition is a full meal in one hot pocket.
Ingredients
1small butternut squash, peeled, seeded, and cut into 12-in.
Toss squash, onion, 2 tablespoons oil, and 14 teaspoon salt on a rimmed baking sheet.
Photo: Greg DuPree
Spread evenly; bake until squash is just tender, 20 to 25 minutes.
Stir chard and remaining 14 teaspoon salt into squash mixture.
Bake until chard is wilted, about 5 minutes.
Let cool for 10 minutes.
Increase oven temperature to 500F.
Mix mozzarella, ricotta, black pepper, Calabrian chiles, and 14 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 512-inch round on a lightly floured surface.
Place 14 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.
Brush with remaining 2 tablespoons oil and sprinkle with remaining 12 cup pecorino.
Bake until deep golden, 10 to 12 minutes.
Transfer to a wire rack to cool for 5 minutes.
Chef’s Notes
Stash these in the freezer for future enjoyment.
Once theyre 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 350F oven until warmed through, 10 to 15 minutes.
