Veggie Calzones Recipes

EASY CALZONE RECIPE

Easy Calzone Recipe image

Easy calzones make for a fun lunch or dinner. These stuffed pizza pockets are filled with all the classic toppings - meat, cheese and your choice of sauce.

Provided by Natalya Drozhzhin

Categories Easy

Time 45m

Number Of Ingredients 8

Ingredients

2 lb pizza dough
1 cup pizza sauce
1 cup pepperoni
1/2 cup salami
2 cups shredded mozzarella
1 cup ricotta cheese
2 tbsp oil
1/2 cup parmesan cheese

Steps:

Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 578 kcal, Carbohydrate 58 g, Protein 26 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 1690 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

VEGGIE CALZONES

Veggie Calzones image

Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. -Lee Ann Lowe, Gray, Maine

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 ounces) tomato paste
1 cup shredded Monterey Jack cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 pound each) frozen bread dough, thawed
1 large egg
1 tablespoon water

Steps:

In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. , On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

Nutrition Facts : Calories 503 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 953mg sodium, Carbohydrate 67g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.

VEGGIE CALZONES

Veggie Calzones image

This hearty make-ahead dish can go from the freezer to the table in no time, so be sure to make a double batch to have on hand for quick meals and snacks.

Provided by Bree Hester

Categories Lunch

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

3 lb homemade pizza dough or store-bought dough for 3 pizzas
2 tablespoons olive oil
1 small onion, finely chopped
1 small red bell pepper, finely chopped
1 small zucchini, thinly sliced
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 cups fresh spinach leaves
2 cloves garlic, finely chopped
1 cup basil pesto
2 cups shredded Gouda cheese (8 oz)

Steps:

Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion, bell pepper, zucchini and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Stir in garlic; cook 1 minute longer. Remove from heat; set aside to cool slightly.
To make each calzone, spread 2 tablespoons pesto on dough round. Top with filling. Sprinkle with 1/4 cup Gouda cheese. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

Nutrition Facts : ServingSize 1 Serving

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