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Veggie Calzones

Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. —Lee Ann Lowe, Gray, Maine
  • 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 shredded Monterey Jack cheese
  • 1 cup 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


  • 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.
  • 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.
  • Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown.
    Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal 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.
Nutrition Facts
1 calzone: 503 calories, 15g fat (4g saturated fat), 45mg cholesterol, 953mg sodium, 67g carbohydrate (9g sugars, 6g fiber), 23g protein.
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Average Rating:
  • tenagebers
    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.

  • katlaydee3
    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.

  • shecooksalot
    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.

  • melgoody03
    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.

  • scrapo
    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.

  • Moriah86
    Oct 9, 2010

    I substituted zucchini for the mushrooms and made pizza dough in the bread machine.

  • zmarie
    Jun 1, 2010

    These are delicious! I added olives and chilies to my recipe, with a bit of brown sugar to sweeten things up.

  • sunger
    Nov 14, 2008

    No comment left

  • hotpans
    Oct 10, 2008

    Make sure you cut several slits or fork prong holes so clazones done "blow up" with steam pressure of baking. Old bread baker!