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Vegetable Calzones

Vegetable Calzones
Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps
Prep time 30 mins
Cook time 30 mins
Yield

Serves: 4

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.

Ingredients

  • 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

Nutrition Information

  • calories 631
  • fat 26 g
  • satfat 11 g
  • protein 28 g
  • carbohydrate 70 g
  • fiber 4 g
  • cholesterol 102 mg
  • sodium 1116 mg

How to Make It

  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.