Butternut & Ricotta Calzone

Description: You had a long day, your feel tired and the last thing you want to do is cook. Why not try our frozen Butternut & Ricotta Calzones?

In just 12 minutes you could have a steaming hot calzone fresh from the oven. Cut one open and let the cheesy squash filling slowly flow out. Pick it up and take a bite. The rustic crust has crispy edges and a satisfying whole wheat flavour. The filling is cheesy and slightly sweet and with a touch of spice .

These calzones are easy to make, guaranteed to be a crowd pleaser, won’t make a mess and require minimal clean up. What more could you ask for!


About Our Calzones

For these Calzones we started with a combination of our freshly-milled Red Fife flour and Anita’s fine-grind whole wheat flour. This makes for a flavourful crust with a rustic feel. We then hand-fill each Calzone with a three cheese blend of ricotta, mozzarella and Grana Padano parmesan, locally-grown potatoes and garlic, frozen winter squash from our farm, and herbs and spices. Once filled we fold the dough over, seal the edges and cut vents on top to let steam out.



Details

Each box contains four large frozen calzones.

Crust ingredients: Freshly-milled Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), Anita's organic whole wheat flour (Anita's Flour Mill, Chilliwack), extra-virgin olive oil, yeast, pink Himalayan salt.

Filling ingredients: Butternut and winter squash (grown by Confluence Farms), potatoes (grown by Emerald Grove Farm, Winlaw), ricotta cheese, mozzarella cheese, Grana Padano parmesan, extra-virgin olive oil, egg yolk (from Kootenay Natural Meats, Creston), garlic (grown by Spicer Farms, Nakusp), organic dried oregano, garlic powder, pink Himalayan salt, organic red pepper flakes.

Manufactured in a facility that processes peanuts, walnuts, wheat, and dairy.



Baking Instructions

Place frozen calzones on a parchment-lined baking sheet.

Leave the calzones out at room temperature for about 3 hours or until full thawed.

Optional step: brush the calzones with olive oil for a crispier crust.

Once thawed bake at 500 f for 12 - 14 minutes.

Filling Recipes

Ricotta & Spinach

Ingredients:

7 oz frozen spinach, thawed and squeezed dry
3 oz roasted potatoes
8 oz ricotta
4 oz shredded mozzarella cheese
1 oz shredded parmesan
1 tbsp olive oil
1 egg yolk
2 garlic cloves minced
1.5 dried oregano
1 tsp salt
1/2 tsp red pepper flakes

Directions:

Mix all ingredients together in a large bowl until well incorporated.

Add about 200 grams of filling mixture to your calzone dough.



Ricotta & Winter Squash

7 oz roasted winter squash, cubed
3 oz baked potato, cubed
8 oz ricotta
4 oz shredded mozzarella cheese
1 oz parmesan
1 tbsp olive oil
1 egg yolk
1 tbsp dried oregano
2 garlic cloves, minced
1 tsp salt
¾ tsp red pepper flakes
½ tsp garlic powder

Directions:

Mix all ingredients together in a large bowl until well incorporated.

Add about 200 grams of filling mixture to your calzone dough.