Veggie Calzones Recipe
Veggie Calzones Recipe photo by Taste of Home

Veggie Calzones Recipe

Read Reviews
4.5 8 8
Publisher Photo
Bread dough makes it a breeze to assemble these savory turnovers from Lee Ann Arey of Gray, Maine. "If you have a favorite pizza dough, use it instead," she recommends. "These freeze well and once they are frozen, they can be heated in half an hour."
TOTAL TIME: Prep: 25 min. + rising Bake: 35 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + rising Bake: 35 min.
MAKES: 8 servings


  • 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 (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) 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

Nutritional Facts

1 calzone equals 503 calories, 15 g fat (4 g saturated fat), 45 mg cholesterol, 953 mg sodium, 67 g carbohydrate, 6 g fiber, 23 g protein.


  1. 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.
  2. 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.
  3. Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes.
    Freeze option: Bake calzones 15 minutes and cool. Place in a resealable freezer bags. Seal bag 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.
    Yield: 8 servings.
Originally published as Veggie Calzones in Quick Cooking November/December 2003, p52

Reviews for Veggie Calzones

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 17, 2015

"I took a bunch of these to a church pot luck, made with my favorite pizza dough recipe. A family friend asked to take one home with him for later."

Reviewed Jun. 27, 2015

"These were okay, but not the greatest. I baked them for 35 mins which seemed way too long. I suggest to start checking at about 25 mins."

Reviewed Apr. 10, 2013

"I have made this a couple of times as a freezer meal for friends having babies and they have raved about them. I like that you can individually freeze them and take them out as needed. I also add sausage or turkey sausage to them for some extra flavor. I also use my bread machine pizza dough recipe (doubled) for the dough."

Reviewed Jan. 26, 2013

"These are fairly simple to make and always turn out well. I freeze them individually to use as a quick dinner or lunch later on."

Reviewed Aug. 22, 2011

"I want to try my homemade pizza dough instead of the bread dough next time. Also added turkey sausage to them. They tasted good but weren't so pretty to look at! I need to get better at shaping them LOL."

Loading Image