Sweet Potato Calzones
Sweet potato calzone is a delicious twist on the traditional Italian calzone — which is essentially a folded pizza pocket — but with a sweet or savory sweet‑potato‑based filling.Here’s what it’s usually like:Dough: Classic pizza dough, rolled out and folded over the filling.Filling base: Mashed or roasted sweet potatoes, often mixed with ricotta, mozzarella, or goat cheese for creaminess.Flavoring: Depending on the style, it might include savory add‑ins like caramelized onions, spinach, sage, or smoked paprika — or swing toward sweet with cinnamon, nutmeg, brown sugar, and pecans.Cooking: It’s sealed, brushed with olive oil or egg wash, and baked until golden and crisp on the outside, tender and flavorful inside.You can think of it as a handheld meal that blends the cozy sweetness of roasted sweet potato with the comforting chew of fresh‑baked dough.
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Ingredients
For the dough:
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm water (about 110°F / 43°C)
- 1 tsp sugar
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tbsp olive oil
- ½ tsp salt
For the filling:
- 2 medium sweet potatoes (about 1 lb total), peeled and cubed
- 1 tbsp olive oil
- ½ cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- ½ small red onion , thinly sliced and caramelized
- 1 clove garlic minced
- ½ tsp smoked paprika (or chili flakes for a kick)
- Salt and black pepper to taste
Optional:
- spinach chopped
- fresh sage
- fresh thyme
Instructions
Prepare the dough:
- In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in olive oil, salt, and flour. Mix until a rough dough forms.
- Knead on a lightly floured surface for about 5–7 minutes, until smooth.
- Place in an oiled bowl, cover, and let rise for 1 hour (or until doubled in size).
Prepare the filling:
- Boil or roast sweet potato cubes until tender. Mash with olive oil, salt, pepper, paprika, and garlic.
- Stir in cheeses and caramelized onions (and any herbs or greens if using). Taste and adjust seasoning.
Assemble the calzones:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Divide dough into 4 equal pieces. Roll each into an 8-inch circle.
- Spoon ¼ of the filling onto half of each circle, leaving a border.
- Fold dough over and crimp edges with a fork or twist to seal. Poke a few small holes for steam.
Bake:
- Brush tops with beaten egg.
- Bake for 15–20 minutes, until golden brown and crisp.
- Brush lightly with olive oil after baking for a glossy finish.
Serve:
- Let rest 5 minutes before cutting or serving whole. Great with a side salad or tomato dipping sauce.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 541kcal (27%)Carbohydrates: 76g (25%)Protein: 19g (38%)Fat: 18g (28%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 597mg (26%)Potassium: 563mg (16%)Fiber: 6g (25%)Sugar: 7g (8%)Vitamin A: 16501IU (330%)Vitamin C: 4mg (5%)Calcium: 247mg (25%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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