Veggie Calzones Recipe

4.5 8 8
Veggie Calzones Recipe
Veggie Calzones Recipe photo by Taste of Home
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Veggie Calzones Recipe

Read Reviews
4.5 8 8
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 35 min.

Ingredients

  • 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

Directions

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.
Yield: 8 servings.
Originally published as Veggie Calzones in Quick Cooking November/December 2003, p52

Nutritional Facts

1 calzone: 503 calories, 15g fat (4g saturated fat), 45mg cholesterol, 953mg sodium, 67g carbohydrate (9g sugars, 6g fiber), 23g protein.

  • 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
  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 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.
    Yield: 8 servings.
Originally published as Veggie Calzones in Quick Cooking November/December 2003, p52

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Reviews forVeggie Calzones

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tenagebers User ID: 8196576 233080
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."

MY REVIEW
katlaydee3 User ID: 3741999 228580
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."

MY REVIEW
shecooksalot User ID: 5888460 56804
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."

MY REVIEW
melgoody03 User ID: 6752019 51721
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."

MY REVIEW
scrapo User ID: 2908723 65936
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."

MY REVIEW
Moriah86 User ID: 4003294 130142
Reviewed Oct. 9, 2010

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

MY REVIEW
zmarie User ID: 1401063 55838
Reviewed Jun. 1, 2010

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

MY REVIEW
hotpans User ID: 151550 74329
Reviewed 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!"

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