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Homemade Calzones With Butternut Squash & Spinach Pesto
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Description
Let your freak flag fly and try something a little different.
Ingredients
- FOR THE CALZONE:
- 1 whole Butternut Squash, Peeled And Cut Into Bite Size Pieces
- 1 cup Brussels Sprouts, Trimmed Then Cut In Half
- 2 whole Purple Onions, Roughly Chopped
- 2 Tablespoons Olive Oil
- 1 whole Homemade Or Store Bought Whole Wheat Pizza Dough
- 1 cup Parmesan Cheese, Freshly Grated
- ½ cups Mozzarella Cheese, Grated
- FOR THE SPINACH PESTO:
- 3 cloves Garlic
- 10 whole Almonds
- 2 cups Baby Spinach
- ¼ cups Parmesan Cheese
- 1 teaspoon Pepper
- ¼ teaspoons Sea Salt
- ¼ cups Olive Oil
Preparation
Preheat oven to 425ºF.
1. In a baking dish place butternut squash, Brussels sprouts and onions. Toss with olive oil and roast for 30 minutes, stirring occasionally. When done, remove from the oven.
2. Put the pizza dough on a lightly floured surface and roll it out. Cut into 8 equal-sized squares.
3. For the pesto: In a food processor combine garlic, almonds, spinach, Parmesan, pepper and sea salt. Pulse until well combined and minced. Then drizzle in olive oil while continuing to process. Add more if mixture looks a little dry.
4. Spread a good amount of pesto on 4 of the mini dough squares. Top with squash, Brussels sprouts and onions. Top with Parmesan and mozzarella cheese. Top each of the 4 squares with 1 of the remaining dough squares and pinch edges. Continue with remaining mini dough squares. Put the calzones on a baking sheet.
5. Bake for 30-40 minutes until dough is golden and cooked through.
Recipe adapted from tablespoon.
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One Comment
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Nanci (TK) on 5.29.2012
Yum! We need a bit of help:
– What do you do with the Parmesan cheese and pepper that you have listed in the pesto ingredients list? Please add a note.
– Do you chop the onions any further, once roasted? Or do you leave them as quarters? Would you add a note telling folks? A quarter of an onion seemed like it might be big to fit into a calzone so I wanted to check.
When done making the changes, just click ‘make recipe visible’ and ‘save’ and we’ll get this posted!
Thanks! TKNanci