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$5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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Squash Calzone

August 9, 2011 by Alea 7 Comments

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My oldest son saw me chopping up squash and said, “Are we having squash again?” My husband told him to get used to it, “Your mother will be making squash for breakfast, squash for lunch, squash for dinner, crunch, crunch, crunch”. The cheer did nothing to alleviate my son’s concern and he walked out of the kitchen with a panicked look on his face. But after he tasted the Squash Calzones, he decided that eating squash for 3 meals a day wasn’t such a bad idea and told me I could make Squash Calzones as often as I wanted to.

To save time, I make the filling while the dough is rising:


I used fresh herbs from my garden. If you do not have fresh herbs, use half of the stated amount of dried herbs. If you are on a gluten-free diet, you can substitute my Gluten-Free Herbed Pizza Dough Recipe for the dough in this recipe.


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Squash Calzone

Yield – 4 servings

Preparation Time – 45 minutes

Cooking Time – 30 minutes

Dough Ingredients:

  • 2 cups flour
  • 2 1/4 teaspoon yeast
  • 1 teaspoon garlic powder
  • 2 teaspoons fresh sage, minced
  • 2 teaspoons fresh basil, minced
  • 1 teaspoon fresh oregano, minced
  • 1 teaspoon honey or sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3/4 cup warm water (120 – 130 degrees)
  • 1 egg, room temperature (here is a tip for quickly bringing eggs to room temperature)

Filling Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow squash, diced
  • 6 green onions, thinly sliced
  • 3 cloves of garlic, minced
  • 2 teaspoons fresh sage, minced
  • 2 teaspoons fresh basil, minced
  • 1 teaspoon fresh oregano, minced
  • 1/2 cup cottage cheese
  • 1 1/2 cups mozzarella cheese

Directions

  • In a large bowl, stir together the dry ingredients (including the spices for the dough) until completely mixed. Add the egg, water, and oil. Stir until it is completely mixed.
  • Form the dough into a ball, cover dough loosely with a towel or plastic wrap and let it sit at room temperature for 30 minutes. After about 25 minutes has elapsed, preheat the oven to 350 degrees.
  • While the dough is rising, saute the onion, garlic and squash until the onion is translucent. Add the spices for the filling and cook for 1 more minute while stirring. Remove from heat and let the mixture cool a bit.
  • In a medium bowl, combine the squash mixture with the cheeses. Stir until thoroughly combined.
  • Once the dough has risen, divide it into 4 balls. Coat 2 cookie sheets with oil and sprinkle with cornmeal or flour. Roll the dough out 1/4 inch thick on the sheet. If the rolling pin sticks, sprinkle the top of the crust with cornmeal or flour.
  • Place 1/4 of the topping in the center of each circle. Fold the dough over and pinch closed.
  • Bake at 350 degrees for 30 minutes.
  • I serve it with spaghetti sauce over the top (I use this easy spaghetti sauce recipe and leave out the meat).

Article by Alea

Alea Milham shares her tips for saving money and time while reducing waste in her home at Premeditated Leftovers. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less. Alea can be found on Twitter and Facebook.
Alea has written 52 great articles for us.
View all posts by Alea

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Filed Under: Budget Friendly Recipes, Pizza Recipes, Recipes from the Garden, Vegetarian Recipes Tagged With: Alea

Comments

  1. Barefoot Pregnant and In The Kitchen says

    August 9, 2011 at 6:47 pm

    Looks so yummy… squash is so great this time of year. So cheap if not free… everyone I know including myself gets overloaded with it this time of year!

    Reply
  2. Tricia says

    August 9, 2011 at 8:58 pm

    I love the squash for breakfast, squash for lunch, squash for dinner, crunch, crunch, crunch! (I crunched some myself for supper tonight 🙂 This sounds like a really delicious combination. I would have never thought of a calzone – a wonderfully new way to crunch!

    Reply
  3. DavetteB says

    August 9, 2011 at 9:16 pm

    This sounds delicious – I just learned to like squash this year.

    Reply
    • Erin, The $5 Dinner Mom says

      August 9, 2011 at 9:19 pm

      Perfect then…add it to your “to try” list…I know it’s on mine!

      Erin

      Reply
  4. jellybeanjig says

    August 9, 2011 at 11:24 pm

    Do you ever figure the nutrient values for the recipes on the site? This looks yummy btw!!

    Reply

Trackbacks

  1. Squash Calzone Recipe | Premeditated Leftovers says:
    August 9, 2011 at 5:55 pm

    […] I am continuing “Operation Covert Squash” and sharing my Squash Calazone recipe at $5 Dinners. Even though my family is beginning to experience “squash fatigue” they […]

    Reply
  2. 4th Annual Summer Squash Recipe Round Up - Recipes to Use Up Squash | Premeditated Leftovers says:
    June 7, 2012 at 9:46 pm

    […] Don’t feel guilty sneaking squash into breakfast recipes. Desperate times call for desperate measures. You can also work summer squash into lunch with recipes like this Squash Calzone: […]

    Reply

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