How To Make Veggie Calzones
These veggie calzones are made with pizza dough loaded with spinach, mushroom, zucchini, and loads of cheese. Serve with marinara for dipping.
- 1lbpizza dough,prepared
- ⅓cupfresh spinach,chopped
- ⅓cupfresh mushrooms,sliced
- ⅓cupgreen bell pepper,chopped
- ⅓cuptomato,seeded and sliced
- ⅓cupsun-dried tomatoes,chopped
- ⅓cupartichoke hearts,drained and chopped
- ⅓cupblack olives,sliced
- 2tspItalian seasoning
- salt and ground black pepper,to taste
- 1½cupsmozzarella cheese,shredded, divided
- ½cupAsiago cheese,grated, divided
- 3tbspolive oil
- 1cupmarinara sauce,for dipping
Preheat oven to 350 degrees F. Grease a baking sheet.
Divide pizza dough into 4 equal parts. Roll each piece into a large oval on a lightly floured surface.
Mix spinach, mushrooms, zucchini, cabbage, green bell pepper, fresh tomato, onion, sun-dried tomatoes, artichoke hearts, olives, garlic, and Italian seasoning in a large bowl. Season with salt and black pepper.
Divide the vegetable mixture over the center of each piece of dough, leaving about a 1-inch border of dough.
Sprinkle about ¼ cup mozzarella cheese and about 2 tablespoons Asiago cheese over vegetables.
Fold pizza dough in half to create a half-moon. Pinch and seal the edges of each calzone.
Transfer calzones to the prepared baking sheet. Cut small holes on the top of each to vent, then brush tops with olive oil.
Bake in the preheated oven for about 30 minutes until lightly browned.
Sprinkle remaining mozzarella cheese and Asiago cheese evenly over each calzone and continue baking for 5 to 10 minutes more until cheese is melted and crust is golden brown.
Serve with marinara sauce for dipping.
- Calories: 868.54kcal
- Fat: 45.46g
- Saturated Fat: 20.94g
- Trans Fat: 0.00g
- Monounsaturated Fat: 17.73g
- Polyunsaturated Fat: 4.07g
- Carbohydrates: 75.04g
- Fiber: 7.70g
- Sugar: 9.43g
- Protein: 41.10g
- Cholesterol: 100.69mg
- Sodium: 2037.48mg
- Calcium: 941.62mg
- Potassium: 822.08mg
- Iron: 6.32mg
- Vitamin A: 278.51µg
- Vitamin C: 24.39mg
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