Butternut Squash & Fontina Calzones with Apple & Arugula Salad

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Butternut Squash & Fontina Calzones with Apple & Arugula Salad

Ingredients
1 1/2 lb Plain Pizza Dough
1 15-Ounce Can Crushed Tomatoes
4 clove Garlic, minced
3 oz Arugula
1 Honeycrisp Apple, cored and cut into matchsticks
1 bunch Lacinato Kale, stems removed, roughly chop leaves
1 Butternut Squash, medium diced, see instructions
1 Lemon, quartered
2 Tbsps Semolina Flour
1/2 cup Grated Parmesan Cheese
1 tsp Calzone Spice Blend (Italian Seasoning & Ground Nutmeg)

Instructions:

1. Prepare the ingredients:
Remove the **dough** from the refrigerator. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the **squash** ends; using a knife, peel, then separate the neck and bulb. Halve the bulb; scoop out and discard the pulp and seeds, then medium dice the squash. Toss **apple** matchsticks with the juice of 1 **lemon wedge**.

2. Make the filling:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the **squash**; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and tender. Add the **kale**, **spice blend** and **half the garlic**; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add ⅓ of the **tomatoes**. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat; season with salt and pepper to taste.

3. Assemble the calzones:
Sprinkle **half the flour** onto a work surface. Divide the **dough** into 4 equal-sized portions; using your hands, gently stretch into ¼-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the filling (you may have extra) between the rounds; top with the **Fontina cheese** and **half the Parmesan cheese**. Season with salt and pepper. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal.

4. Bake the calzones:
Sprinkle the **remaining flour** onto a large sheet pan. Carefully transfer the calzones to the prepared sheet pan; lightly drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until browned on top. Remove from the oven and let stand for 2 minutes. Transfer to a serving dish.

5. Make the tomato sauce:
While the calzones bake, wipe out the pan used to make the filling. Add 2 teaspoons of olive oil and heat on medium until hot. Add the **remaining garlic** and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the **remaining tomatoes** and ¼ cup of **water**. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and saucy; season with salt and pepper to taste. Transfer to a serving dish.

6. Make the salad & serve your dish:
While the calzones continue to bake, to make the dressing, in a bowl, combine the **remaining Parmesan cheese** and the juice of the **remaining lemon wedges**. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, in a bowl, combine the **arugula** and **apple**. Add enough of the dressing to coat (you may have extra). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked calzones and tomato sauce. Enjoy!

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
3200
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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