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Mini-Calzones with Roasted Butternut Squash and a Sage-Walnut Pesto

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  • Prep 15 min
  • Total 45 min
  • Servings 6
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Incredible mini-calzones filled with roasted butternut squash and sage-walnut pesto.
by: Bev Cooks
Updated Apr 18, 2017
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  • 1 large butternut squash, peeled, seeds removed, and cut into bite-sized pieces
  • 1 small red onion, sliced
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 2 cups loosely packed sage leaves
  • 3 cloves garlic, minced
  • 1/2 cup walnuts
  • 1/4 cup grated parmesan cheese
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1 pinch coarse salt
  • 1 pinch freshly ground pepper


  • 1
    Preheat oven to 400° F.
  • 2
    On a rimmed baking sheet, toss the squash, red onion, cinnamon, all-spice, a pinch of salt and pepper with a tbsp. oil. Roast for 30 minutes, tossing at the 20-minute mark. Remove from oven.
  • 3
    In the meantime, make the pesto. In a food processor, toss in the sage, walnuts, garlic, grated cheese and a good pinch of salt and pepper. With the motor running, add the remaining 3 tbsp. oil and process until smooth and pesto-y.
  • 4
    Roll out the Pillsbury™ pizza crust onto a floured surface. Using a pizza cutter, divide the dough into 6 squares. Spoon a little of the pesto on each square, and top with roasted veggies. If you feel like it, sprinkle a little more cheese on top. You should probably feel like it. Pull over one side of the dough, meeting the other side, and press the edges together, sealing the little calzone babies.
  • 5
    Brush each calzone with a little more oil, toss back into the 400° F oven, and cook according to the Pillsbury instructions, about 10 minutes.
  • 6
    Remove from heat, let cool for a couple of minutes, (IF YOU CAN) slice in half and become the happiest person. Like, ever.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Fall is HERE, baby! Squashes and gourds and pumpkins (oh my!) are all the rage right now in home gardens, farmer's markets and your nearby grocery stores. It's time to adorn the fireplace mantle, the front porch, and…your mouth. What? You DO eat this stuff too, ya know? Butternut squash is one of my all-time favorite fall foods. Roasted? Are you kidding me? Yes. Pureed? Shut your face, yes. Baked? Yes again. Blitz up an easy sage and walnut pesto, grab a Pillsbury™ thin pizza crust and get your roast on with some cubed butternut squash and red onion. I can almost guarantee you'll be doing a little fall giddy dance right in your kitchen. More Recipes to Squash Pumpkin, butternut, acorn...whatever kind of squash you love, these recipes are all about cozy fall flavors.
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