Winter Squash, Mushroom & Apple Calzones

        From the blog For Love of the Table
150 g. (2/3 c.) warm water (100º-110º) 
1 1/2 t. active dry yeast 
215 g. (about 1 3/4 c.) unbleached all-purpose flour 
Slightly rounded 1/2 t. salt 
4 t. olive oil 

3/4 lb. Winter Squash (Red Kuri, Butternut, etc) peeled, seeded and cut in a 1/2-inch dice (you’ll have about 2 cups) 
1 sweet-tart apple (Braeburn is my favorite) peeled, cored and cut into 1/2-inch pieces (about 1 cup) 
1/2 medium red onion, cut into a 1/2-inch dice (about 1 cup) 
Salt & pepper 
2 1/2 to 3 T. olive oil, divided 
8 oz. crimini mushrooms, sliced 
1 oz. (2 thin slices) prosciutto, cut in 1/4-inch strips 
4 oz. goat cheese, crumbled 
2 oz. provolone, coarsely shredded 

Make the dough: Place the water in a small bowl, sprinkle the yeast over and whisk in. Let sit until the yeast has dissolved. Place the flour and salt in the food processor fitted with the metal blade and pulse to blend. Add the oil and yeast/water mixture and pulse until the dough is homogenous. Begin to run the mixture in long pulses until the dough is smooth and elastic—about 15 to 30 seconds total processing time. If the dough seems wet and sticky, sprinkle in a bit more flour, a tablespoon at a time, pulsing after each addition. Turn the dough out onto a lightly floured counter and give it a few kneads by hand. Transfer the dough to a lightly oiled bowl and cover the bowl with plastic wrap. Let the dough rise until it has doubled in size—about 1 hour. Punch down the dough and turn it onto a lightly floured surface. Divide the dough into two to four pieces and roll into balls. Cover with a towel and let rest for 15 to 20 minutes. The dough is now ready to be formed into calzones. 

While the dough is rising, prepare the filling. Toss the squash, onion & apples with 1 1/2 tablespoons of the olive oil. Season with salt and pepper and spread on a small baking sheet—the vegetables should fit the pan in a snug single layer. Place in a 400° oven and roast until tender and nicely caramelized—about 40 to 50 minutes. When the vegetables begin to brown, start turning them occasionally. Watch very carefully during the last 5 to 10 minutes of roasting to make sure they don’t burn. Set aside to cool. 

Heat a non-stick sauté pan over medium-high to high heat. Add oil to coat the pan—about a tablespoon, then add the mushrooms. Cook, shaking the pan occasionally, until the mushrooms are browned, tender and any liquid that they have given off has evaporated. Remove the pan from the heat and add the prosciutto, tossing to combine. Scrape the contents of the pan into a large bowl. 

When ready to make the filling, add the roasted vegetables to the bowl with the mushrooms and toss to distribute. Add the cheeses and toss again. Taste and correct the seasoning. 

Build the calzones: Working with one ball of dough at a time, roll the dough out into a round. If making 2 calzones, roll the dough into 12-inch rounds, if making four, 8-inch. Place half (or a quarter) of the filling on one side of the round, leaving a half to one inch border at the edge. Moisten the bare edge with a bit of water, fold the other half of the dough over so that the edges meet. Roll and pinch the seam to form sort of a running crimped edge that is well-sealed. Slash the top with a sharp knife two or three times. Place the formed calzone onto a floured paddle and slide onto a preheated stone in a 500° oven. Repeat with the remaining dough and filling, baking them as you fill them…or baking them all at once if your stone is large enough to handle them all at once. Bake until well browned--about 12 to 15 minutes. Transfer to a wire rack and brush the surface with olive oil. 

The calzone may be served immediately or cooled and reheated. To reheat, heat the baking stone in a 350° to 400° oven and place the baked calzone directly on the stone until hot through—5 to 10 minutes. 

Recipe serves 4. If you have formed two large calzones, cut in each in half with a serrated knife to make each into 2 portions. 

Notes & Variations:
  • Add a minced clove of garlic, a pinch of pepper flakes, and/or a half teaspoon of minced fresh rosemary with the prosciutto. 
  • Substitute Fontina or Low-moisture Mozzarella for the Provolone.