Summer Vegetable Calzones

Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

Step 2

In a large bowl, combine the mozzarella, ricotta and Parmesan. Add the corn, oregano, red pepper flakes, sun-dried tomatoes, garlic and a generous pinch of salt. Taste for seasoning. “Dot” the mix with the tomato paste but don’t mix it in. That way, when you eat the calzone, there will be little bursts of that acidic tomato flavor.

Step 3

To assemble: Lightly flour a clean surface and unroll the dough onto it. Roll the dough out with a rolling pin into a long rectangle (about 8 inches wide by 16 inches long). Cut in half crosswise to form 2 squares. Divide the filling between the 2 pieces of dough with the filling in the center, keeping the edges clean, so the calzones are easy to fold and seal. Fold the dough over the filling, from corner to corner to form a triangle or from end to end to form a rectangle. Fold and crimp the edges to seal. Transfer the calzones to the prepared baking sheet.

Step 4

Bake on the center rack until the calzones are a nice brown on the outside, 25 to 30 minutes. Brush with olive oil as they emerge from the oven. Serve with vodka sauce.