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Vegetarian Calzones

 Vegetarian Calzones
Our Test Kitchen home economists created this recipe for a flavorful sandwich that blends fresh herbs and three kinds of cheese.
2 ServingsPrep: 15 min. Bake: 20 min.


  • 1 cup chopped sweet onion
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped fresh mushrooms
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh spinach
  • 2 teaspoons each shredded Swiss, mozzarella and Parmesan cheese
  • 1 teaspoon minced chives
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/2 teaspoon minced fresh dill or 1/8 teaspoon dill weed
  • Salt and pepper to taste
  • 1 egg, separated
  • 4 frozen bread dough Rolls, thawed
    An easy holiday side ALDI has what you need to make quick and easy rolls this holiday season.
  • Fresh dill sprigs, optional


  • In a skillet, saute the onion, red pepper and mushrooms in oil until
  • tender. Remove from the heat and stir in the spinach, cheeses,
  • seasonings and egg white; set aside. On a lightly floured surface,
  • roll each ball of dough into a 5-in. circle. Spoon a fourth of
  • vegetable mixture onto the center of each circle to within 1 in. of
  • edge. Fold dough over filling; pinch edged to seal.
  • Place on a greased baking sheet. Place a fresh dill sprig on each if
  • desired. Beat egg yolk and brush over tops. Bake at 375° for

2 of 2

Vegetarian Calzones (continued)

Directions (continued)

  • 18-20 minutes or until golden brown. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 419 calories, 21 g fat (4 g saturated fat), 111 mg cholesterol, 478 mg sodium, 47 g carbohydrate, 5 g fiber, 14 g protein.