I saw some really delicious sounding stuffed shells by How Sweet Eats and decided to turn them into a calzone. I loved the idea of fire-roasted tomatoes, caramelized onions, and veggies so I put ’em into a calzone since I haven’t made one in awhile. I’d love these in a baked pasta with penne, or on a pizza, or for a panini! There’s lots of room here for any veggies. Artichokes, mushrooms, and eggplant would be good too!
Fire Roasted Tomato & Veggie Calzone
adapted from How Sweet Eats Vegetable Stuffed Shells
pizza dough, at room temperature
1/2 yellow onion
1/2 teaspoon Italian Seasoning
1/2 can fire roasted tomatoes
1/4 cup ricotta
1/4 cup fontina, chopped
1/2 cup mozzarella, shredded
sprinkle of wheat germ/semolina/corn meal
Caramelize the onions: chop and cook in a teaspoon of butter and a teaspoon of olive oil on low, for about 20-30 minutes, stirring regularly.
Preheat the oven to 400-degrees, and a pizza stone- if using one.
Chop the zucchini into 1/2-inch disks then into quarters. Roast in a pan with a drizzle of olive oil, salt, pepper, and Italian Seasoning.
Roll out the dough, or manually stretch it out between 2 hands working it into a big circle.
Sprinkle some wheat germ/semolina/corn meal onto the pizza stone or baking sheet. Next lay the dough out off center, so what will become the bottom is centered.
Assemble with shredded cheese, caramelized onions, ricotta dollops, fire roasted tomatoes, zucchini, and fontina are all spread out, then repeat. Fill it all the way getting close to the edges, and with toppings piled high.
Fold the dough that will become the top over the insides. Pinch the edge closed, or roll it under the bottom. Poke a knife into the top to create some air vents.
Bake 30 minutes and check the dough has puffed and become golden brown. Then bake 10-15 minutes more, as needed. (Parbake just until set- 20 minutes and then refrigerate or freeze until serving. Then bake remaining 20 minutes until heated through).
Slice & enjoy!
I loved this one. Ricotta and multiple other cheeses is right up my ally. I don’t often use fire roasted tomato sauce because I’m so obsessed with Pastene Kitchen Ready Tomatoes instead of sauce that I never even think twice, but I loved the smokey flavor in here! Canned tomatoes like my fav, and the fire roasted ones, are so great for pizza or pasta because they’re not loaded up with sugar- like jarred sauce. The tomato flavor is much better and was just like I had on pizza in Naples, Italy. The birthplace of pizza knows a thing or two! For this, I spooned out the tomato chunks so the calzone filling wouldn’t be too watery.
This was also great to prep in advance. I made the caramelized onions and roasted the zucchini first, then later I assembled and par-baked during nap time. That meant just popping it into the oven for dinner. Voila!