Savory Pumpkin Calzones
Caribbean and Mexican cooks often include pumpkin as a filling for savory tamales and turnovers, as well as an ingredient in spicy soups.
Makes three 8-inch calzones
- ½ recipe Classic Crust dough or Whole-Wheat Crust dough
- 1 cup Cheesy Cream Sauce
- 3 cups ricotta cheese
- 2 cups drained pumpkin purée or canned pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon ginger
- ¼ teaspoon cayenne
- Salt and black pepper to taste
- 2 tablespoons melted butter
- 3 tablespoons shelled pumpkin seeds
- 3 tablespoons cornmeal
Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8-inch circle. Brush each circle with Cheesy Cream Sauce.
Spread 1 cup of the ricotta onto half of each dough circle, leaving one inch around the edges bare. Combine the pumpkin with the cinnamon, cumin, ginger, cayenne, salt, and pepper in a bowl. Distribute one-third of the pumpkin mixture over the ricotta on each calzone.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Brush tops of calzones with melted butter and sprinkle pumpkin seeds over each. Sprinkle cornmeal over a baking sheet or pizza tiles and place calzones on the cornmeal. Cover with a damp towel and let stand 1 hour.
With a sharp knife, cut two or three slits in the tops of the cal-zones. Bake at 375° for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.