Publisher Photo
Publisher Photo
Our Test Kitchen home economists created this recipe for a flavorful sandwich that blends fresh herbs and three kinds of cheese.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup chopped sweet onion
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped fresh mushrooms
  • 2 tablespoons olive or vegetable 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
  • Fresh dill sprigs, optional

Directions

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 18-20 minutes or until golden brown. Yield: 2 servings.
Originally published as Veggie Calzones in Cooking for One or Two Cookbook 2003, p69

Nutritional Facts

1 each: 419 calories, 21g fat (4g saturated fat), 111mg cholesterol, 478mg sodium, 47g carbohydrate (9g sugars, 5g fiber), 14g protein.

  • 1 cup chopped sweet onion
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped fresh mushrooms
  • 2 tablespoons olive or vegetable 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
  • Fresh dill sprigs, optional
  1. 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.
  2. 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 18-20 minutes or until golden brown. Yield: 2 servings.
Originally published as Veggie Calzones in Cooking for One or Two Cookbook 2003, p69

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