- 1 teaspoon olive oil
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1/4 teaspoon crushed red pepper
- 1 (16-ounce) package frozen fresh gluten-free pizza crust dough (such as Gillian's), thawed
- 1/4 cup gluten-free all-purpose flour (such as Bob's Red Mill)
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- Cooking spray
- 1 cup bottled gluten-free pizza sauce, warmed (optional)
- calories 388
- fat 13.3 g
- satfat 1.7 g
- monofat 2.8 g
- polyfat 1.7 g
- protein 15.4 g
- carbohydrate 55 g
- fiber 1.5 g
- cholesterol 0.0 mg
- iron 2.8 mg
- sodium 431 mg
- calcium 14 mg
How to Make It
Preheat oven to 375°.
Line a baking sheet with parchment paper. Set aside.
Heat a large nonstick skillet over medium-high heat. Add oil, swirling to coat pan. Add broccoli, mushrooms, and red pepper; sauté 5 minutes or until lightly browned and moisture evaporates. Remove from heat.
Cut dough into 4 equal portions. Roll 1 portion into a 6-inch circle on a work surface sprinkled with 1 tablespoon flour. Repeat procedure with remaining dough and flour.
Spoon 1/4 cup vegetable filling into center of each circle; sprinkle each with 1/4 cup cheese. Brush edges of dough with water; fold dough in half over filling, pressing firmly to seal.
Place calzones on prepared baking sheet; coat tops with cooking spray. Bake at 375° for 15 minutes or until crust is golden brown. Cool slightly, and serve with warm pizza sauce, if desired.
Beef Calzones variation: Replace the vegetable filling with a meaty version. Starting with step 3, cook 1/2 pound ground sirloin, 1/2 cup chopped onion, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 2 minced garlic cloves in a large nonstick skillet over medium-high heat 5 minutes, stirring to crumble beef. Drain. Continue the recipe starting with step CALORIES 483; FAT 7g (sat 8g, mono 5g, poly 7g); PROTEIN 1g; CARB 8g; FIBER 4g; CHOL 37mg; IRON 4mg; SODIUM 465mg; CALC 22mg