Zucchini and Tomato Turnovers
Drain tomatoes for a few minutes and blot excess moisture from zucchini before combining ingredients in this recipe.
Makes three 8-inch turnovers
- ½ recipe Classic Crust dough or Whole-Wheat Crust dough
- ½ cup Slow-Simmered Tomato Sauce or Speed-Scratch Tomato Sauce
- 3 cups ricotta cheese
- ¼ cup minced fresh basil
- 2 cloves garlic, minced
- 2 cups shredded zucchini
- 1⅓ cups diced tomatoes
- 3 cups shredded Asiago cheese
- Salt and black pepper to taste
- 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. Spread one-third of the sauce over each circle.
Combine ricotta, basil, garlic, zucchini, and tomatoes. Spread one-third of the mixture onto half of each dough circle, leaving one inch around the edges bare. Distribute 1 cup Asiago cheese over filling on each turnover. Season with salt and black pepper to taste.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. 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.