Roasted Butternut Squash and Mushroom Calzones
- 10 ounces peeled and cubed butternut squash
- 10 ounces cremini mushrooms, tough stems removed and quartered
- 1 tablespoon extra virgin olive oil
- 3 – 4 fresh sage leaves, finely chopped
- Kosher salt
- Freshly ground black pepper
- Pizza dough for one large pizza
- ½ cup ricotta cheese
- ½ cup shredded provolone cheese
- Start by roasting the squash and mushrooms (this can be done ahead of time, if you like). Preheat the oven to 400°F. Toss the squash and mushrooms together with the olive oil and chopped sage in a large mixing bowl. Transfer to a baking dish or baking sheet and season with salt and pepper. Roast for about 50 – 60 minutes, until the veggies are tender and slightly caramelized.
- When you are ready to bake the calzones, preheat the oven (with your pizza stone on the bottom rack, if you have one) to 425°F and let the pizza dough come to room temperature. Divide the dough in half and use your hands to press it out into two circles (about 9 inches in diameter) on a sheet of parchment paper.
- On each circle of pizza dough, spread ¼ cup of ricotta cheese on half of the circle, leaving space at the edge. Divide the roasted squash and mushrooms between the two calzones, piling them on top of the ricotta cheese. Sprinkle ¼ cup of provolone cheese on top of the veggies on each calzone. Fold the circle of dough in half, covering up the toppings, to form a half-moon shape. Pinch to seal the edge of the calzone. Sprinkle the top with additional cheese, if desired.
- Use a pizza peel to transfer the parchment paper with the assembled calzones to your pizza stone in the oven. (If you don’t have a pizza stone, you can simply place the parchment paper on a baking sheet.) Bake the calzones for about 25 minutes, until the crust is golden.