Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Zucchini Calzone
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- #21247
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon butter
2 cups zucchini, shredded
2 cloves garlic, minced
1 cup ricotta cheese
1 cup Cheddar cheese, shredded
1 egg
1/2 teaspoon oregano
1/2 teaspoon basil
salt and pepper, to taste
1/4 teaspoon nutmeg
1 pound prepared pizza dough
directions
Heat butter over medium-high heat in skillet. Add zucchini and garlic. Cook, stirring often, until most of the liquid has evaporated.
In a bowl, blend together zucchini mixture, ricotta, Cheddar, egg, oregano, basil, salt, pepper and nutmeg. Refrigerate.
Preheat oven to 425 degrees F. Divide dough into equal portions and shape into balls. On lightly floured surface, shape each ball into an 8-inch circle.
Divide filling among circles, then fold dough over to make half-circles, leaving enough dough on the bottom edge to fold over top edge. Crimp edges to seal.
Place on greased baking sheet. Bake at 425 degrees F for 20 minutes or until brown.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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