Curried Butternut Squash Mini Calzone
Makes 26 calzones (26 servings)
|1||small butternut squash (about 1 pound)|
|2||recipes New York-Style Pizza Crust|
|1||onion, thinly sliced|
|1||tablespoon olive oil, divided|
|2||teaspoons ground cinnamon|
|2||teaspoons minced fresh ginger|
|1-1/2||teaspoons curry powder|
|1/2||teaspoon ground cumin|
|1/3||cup pitted dates, chopped|
|1/3||cup chopped fresh cilantro|
|1||tablespoon honey or 2 tablespoons packed brown sugar|
|1/4||pound ground lamb (optional)|
- Preheat oven to 375°F. Cut squash in half lengthwise. Scoop out and discard seeds and strings. Place squash cut sides down on baking sheet and bake 40 minutes or until tender when tested with fork. Scoop squash from skin and place in bowl.
- Prepare crust as directed through step 2. Combine onions and 1 teaspoon oil in large nonstick skillet over medium-high heat. Cover and cook 8 minutes or until onions begin to color, stirring occasionally. Reduce heat to medium; cook and stir 8 minutes or until very tender and golden. Add cinnamon, ginger, curry powder and cumin; cook and stir 2 minutes. Transfer to bowl with squash. Stir in dates, cilantro and honey. If using lamb, cook and stir in medium skillet over medium-high heat with 1 teaspoon vegetable oil about 8 minutes or until browned. Season to taste with salt and pepper. Add to squash mixture.
- Divide dough in half. Roll each half into15-inch log. Cut each log into 13 pieces. Roll each piece into 3-1/2- to 4-inch disk. If using lamb, roll disks to 4-1/2 inches. Spoon about 1 tablespoon filling into center of each (1 rounded tablespoon if using lamb). Brush edges lightly with water. Fold in half; seal edges with fork. Place 1 inch apart on lightly greased baking sheet. Brush lightly with remaining 2 teaspoons olive oil. Bake 6 to 8 minutes or until light golden. Serve warm with Honey-Yogurt Sauce.
|Saturated Fat||trace g|
|Total Fat||1 g|
|Calories from Fat||8 %|
Check out more recipes for Middle Eastern