Pumpkin-shaped flatbread crusts are stuffed with pizza sauce and a variety of cheese. These Calzone Pumpkins will make a festive meal for Halloween.
Servings: 18
Author: Beth Klosterboer
Ingredients
1boxKrusteaz Italian Herb Flatbread Mix
1cupwarm water,115-125 degrees F
¼cupvegetable oil
OR use homemade or storebought pizza dough
1cupricotta cheese
1 ½cupfreshly shredded mozzarella cheese
¼cupfreshly grated Parmesan cheese
pinchof salt
1egg
¾cuppizza sauce
Instructions
Stir together the Krusteaz Italian Herb Flat Bread Mix with the packet of yeast that is enclosed.
Stir in the warm water and vegetable oil until the dough forms a ball.
Cover with plastic wrap and let sit for 25 minutes.
Meanwhile, preheat the oven to 350 degrees.
Make the calzone filling by stirring together the ricotta, mozzarella, Parmesan, salt, and egg.
When the dough is ready, wet your fingers then pinch off heaping tablespoon-sized pieces of dough, and press into each pumpkin cavity in the silicone mold. Fill all 18 cavities.
Spoon 1 tablespoon of pizza sauce into each pumpkin cavity. Equally divide the three cheese calzone mixture among pumpkins.
Divide the remaining dough into 18 pieces. With wet fingers, flatten a piece of dough out and press over the calzone filling. Pinch the edges together to seal.
Repeat.
Bake for 18-20 minutes until golden brown on top. Pop the calzones out of the molds and place them on a baking sheet with the browned side down. Continue to bake for 4-8 minutes until the tops brown. If needed, you can even turn the pumpkins on their sides to continue to brown them.
Remove the Calzone Pumpkins from the oven and serve hot.