Vegetable Calzones

<p>Vegetable Calzones</p>
Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps

All your favorite pizza ingredients are stuffed inside these hearty Vegetable Calzones. These Italian sandwiches are easy for weeknight meals and will become a family favorite.

Serves: 4

Cost per Serving:



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2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
Pinch of crushed red pepper, optional
1 1/2 cups broccoli florets, cut into small pieces
1 packed cup baby spinach, chopped
1 cup ricotta
1 cup shredded part-skim mozzarella
2 tablespoons grated Parmesan
Salt and pepper
1 pound store-bought pizza dough, divided into 4 portions
1 large egg


Prep: 30 Minutes
Cook: 30 Minutes

1. Place a rack on bottom shelf of oven; preheat to 450ºF. Line a large baking sheet with parchment.

2. Warm oil in a large skillet over medium heat. Add onion; sauté until softened, about 10 minutes. Add garlic and red pepper, if desired. Sauté for 30 seconds. Reduce heat to low. Add broccoli. Sauté for 2 minutes. Cover and cook until broccoli is crisp-tender, about 3 minutes. Remove skillet from heat and stir in spinach.

3. In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper. Stir in broccoli mixture. Working with 1 portion at a time, roll out dough on a lightly floured counter into 8-inch rounds. Divide filling among dough circles (about 3/4 cup each). Fold dough over to enclose filling; press to seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.

4. Transfer calzones to baking sheet. Whisk egg with 1 tsp. water. Brush top of each calzone with egg wash. Cut 3 small vents in each calzone. Bake until golden, 13 to 15 minutes. Serve with tomato sauce if desired.

Created date

June 2013

Nutritional Information

Calories 631
Fat 26 g
Satfat 11 g
Protein 28 g
Carbohydrate 70 g
Fiber 4 g
Cholesterol 102 mg
Sodium 1116 mg