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Meatless Calzones

 Meatless Calzones
Three kinds of cheese and vegetables fill these scrumptious meatless sandwiches from our Test Kitchen.
2 ServingsPrep: 15 min. + rising Bake: 15 min.


  • 2 frozen Texas-size white dinner rolls
  • 1/2 cup each chopped sweet red pepper, fresh mushrooms and broccoli
  • 1 tablespoon chopped green onion
  • 1 garlic clove, minced
  • 3 teaspoons olive oil, divided
  • 1/3 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon minced fresh parsley
  • 4 teaspoons Italian salad dressing


  • Let rolls rise until doubled, following package directions.
  • Meanwhile, in a small skillet, saute the red pepper, mushrooms,
  • broccoli, onion and garlic in 2 teaspoons oil for 2-3 minutes or
  • until crisp-tender. Combine the cheeses and parsley; stir into
  • vegetables.
  • On a lightly floured surface, roll each dinner roll into a 7-in.
  • circle; brush with salad dressing. Spoon vegetable mixture onto half
  • of each circle; spread to within 1 in. of edges. Fold dough over
  • filling; pinch edges to seal.
  • Place on an ungreased baking sheet. Brush with remaining oil. Bake at
  • 350° for 15-20 minutes or until golden brown. Yield: 2 servings.

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Meatless Calzones (continued)

Directions (continued)

Nutritional Facts: 1 calzone (prepared with fat-free Italian dressing) equals 333 calories, 16 g fat (5 g saturated fat), 19 mg cholesterol, 782 mg sodium, 32 g carbohydrate, 3 g fiber, 15 g protein.