Your late-summer farmers' market haul will shine in these family-friendly, freezer-ready pastry pockets.
Fred Hardy
Scrap pizza night and make it a calzone night.
The final (cheesy) touch is a sprinkle of mozzarella.
Photo:Fred Hardy
Serve with marinara sauce for joyful dipping.
Swap the eggplant and zucchini for winter squash, or try broccoli rabe and mushrooms.
This recipe was developed by Melissa Gray.
Freeze cooled calzones in a single layer on a parchment-lined baking sheet.
Defrost in the fridge overnight and reheat in the oven or toaster oven until warm, about 10 minutes.
Preheat oven to 450F.
Roast until tender, about 20 minutes, tossing halfway through.
Remove from oven and let cool slightly, about 5 minutes.
Place a pizza stone or a separate large baking sheet on center oven rack to heat.
Cut pizza dough into 4 portions.
Place 1 portion on a floured work surface.
Loosely cover remaining dough balls with a damp towel.
Spoon a heaping 1/4 cup spinach-ricotta mixture onto bottom half of circle, leaving a 1-inch border.
Top with 1/2 cup roasted vegetable mixture and 1/4 cup mozzarella.
Fold dough in half over filling.
Press edges to seal; crimp as desired.
Fold in outer corners and press to seal.
Repeat with remaining dough balls and filling.
Whisk egg and 1 tablespoon water in a small bowl.
Cut 3 small slits in top of each calzone.
Carefully transfer calzones to pizza stone, if using.
Or remove baking sheet from oven, brush with oil, and transfer calzones to baking sheet.
Bake until calzones are golden brown, 15 to 18 minutes.
Let stand for 10 minutes.
Serve with marinara sauce for dipping.
2,000 calories a day is used for general nutrition advice.
