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INGREDIENTS:
- Calzone
- 2 Tbsp Harmons olive oil
- 1/2 onion, diced
- 1/2 lb ground turkey
- 4 Tbsp Harmons marinara, plus more for dipping
- Salt and freshly ground pepper
- 1 pkg Harmons ready-made pizza dough
- flour, for dusting
- 1 cup shredded Harmons hand-pulled mozzarella
- 1 egg white, beaten
- Salad
- 1 ear corn, shucked
- 1 Tbsp red wine vinegar
- 2 Tbsp Harmons olive oil
- Redmond Real Salt and freshly ground pepper
- 1 Utah Beefsteak tomato, stemmed, halved, seeded, and cut into large dice
- 1/2 small red onion, thinly sliced
- 1/2-1 lb green beans stemmed, steamed, and sliced into 1" pieces
DIRECTIONS:
Preheat oven to 425°. Lightly spray a baking sheet with oil.
To make the calzone, in a large frying pan over medium heat, add oil. Add onion and turkey and cook until onion is translucent and turkey is no longer pink, about 7 minutes. Add marinara, season with salt and pepper, mix to combine, and set aside.
Cut pizza dough into 4-6 pieces. Lightly flour a work surface and roll dough into balls and then, using a rolling pin, roll balls into flat rounds.
Place 2 tablespoons turkey mixture and 2 tablespoons cheese onto half of 1 round. Moisten 1 side of round with water and fold in half, over meat-cheese mixture, pinching to close. Crimp edges of half moon, sealing tightly. Place on prepared baking sheet. Repeat with remaining filling and dough. Lightly brush egg wash over tops of calzone and bake until golden, 13-15 minutes. Serve with warmed marinara sauce on the side.
Meanwhile, to make the green bean salad, set corn cob over a medium-high gas flame. Roast corn cob, turning occasionally, until lightly charred in spots, about 5 minutes. Let cool then remove kernels from cob. Let cool.
In a bowl, whisk together vinegar and remaining 2 tablespoons oil. Season with salt and pepper.
In a bowl, add tomatoes, onion, green beans, and corn. Add vinaigrette, season with salt and pepper, and toss to combine.