Food Recipes Mini Squash Calzones 4.6 (5) 1 Review This hearty, vegetarian rendition is a full meal in one hot pocket. By Ananda Eidelstein Ananda Eidelstein Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on August 11, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Hands On Time: 20 mins Total Time: 1 hr 20 mins Yield: 16 calzones Ingredients 1 small butternut squash, peeled, seeded, and cut into ½-in. pieces (about 4 cups) 1 yellow onion, chopped ½ cup olive oil, divided ½ teaspoon kosher salt, divided 1 bunch Swiss chard, stemmed and chopped (2 cups) 6 ounces low-moisture mozzarella cheese, shredded (about 1½ cups) 1 cup whole-milk ricotta cheese ¼ teaspoon freshly ground black pepper ¼ teaspoon chopped jarred Calabrian chiles or crushed red pepper 3 ounces pecorino Romano cheese, grated (about ¾ cup), divided 2 pounds store-bought pizza dough, at room temperature All-purpose flour, for work surface Marinara sauce, for serving Directions Preheat oven to 450°F. Toss squash, onion, 2 tablespoons oil, and ¼ teaspoon salt on a rimmed baking sheet. Spread evenly; bake until squash is just tender, 20 to 25 minutes. Stir chard and remaining ¼ teaspoon salt into squash mixture. Bake until chard is wilted, about 5 minutes. Let cool for 10 minutes. Increase oven temperature to 500°F. Mix mozzarella, ricotta, black pepper, Calabrian chiles, and ¼ 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 5½-inch round on a lightly floured surface. Place ¼ 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. Remove from oven. Brush with remaining 2 tablespoons oil and sprinkle with remaining ½ cup pecorino. Return to oven. Bake until deep golden, 10 to 12 minutes. Transfer to a wire rack to cool for 5 minutes. Serve with marinara. Chef's Notes Stash these in the freezer for future enjoyment. Once they’re 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 350°F oven until warmed through, 10 to 15 minutes. Rate It Print