Pumpkin Calzone

Prep:

35 m

Cook:

2 h 5 m

Ready in:

2 h 40 m

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Fill up your kid's bellies with something delicious this Halloween by serving this Pumpkin Calzone for dinner!

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Servings: 14

Active dry yeast

1 packet

Extra virgin olive oil

2 tbsps

Kosher salt

1 tsp

All-purpose flour

3 cups + for dusting

Water

1 cup, slightly warm

Ricotta cheese

1 cup

Mozzarella cheese

2 cups, shredded

Parmesan cheese

¼ cup, grated

Sliced pepperoni

1 4-oz package

Fresh parsley

1 tbsp, chopped

Italian seasoning

½ tsp

Black olives

½ cup, sliced (optional)

Bell pepper, small diced (optional)

Fresh mushrooms

½ cup, sliced (optional)

Egg

Water

1 tbsp

Pre-heat oven to 375°F/190°C/Gas Mark 5. Line a baking sheet with parchment paper.
In a large bowl, combine all cheeses with parsley and vegetables. Set aside.
Divide dough into 28 pieces. Roll each out to a round shape. Use a jack-o’-lantern shaped cookie cutter or just a sharp knife to cut out faces on half of the dough roundels. Spoon the filling mixture evenly onto the uncut roundels, leaving half an inch on all sides for sealing. Cover with pepperoni slices (the amount depends on the size of your roundels) and finally with cut-out roundels. Seal the sides firmly and place onto the baking sheet.
Beat the egg with water and brush calzones with egg wash.
Bake for 10 to 15 minutes or until fully cooked and golden brown. Let cool for a couple of minutes and serve with spaghetti sauce for dipping.

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