Cheesy Vegetable Calzone

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cheesy vegetable calzone

Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!

Recipe by Jackie Newgent, RDN

  • 4Servings


  • 1 lb. pizza dough
  • Flour, for dusting
  • 4 oz. shredded provolone
  • 3/4 cup ricotta
  • 3 cups Roasted Butternut Squash & Kale—thawed, patted dry and mashed
  • 1 tbsp. olive oil


Divide dough into 4 portions. On lightly floured surface, stretch each into 7-inch round. Top with provolone, then ricotta; season. Top with vegetables. Fold dough over; press to seal. Brush with oil. Bake at 475° on parchment lined baking sheet until browned, 18 to 20 minutes.