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Vegetable Calzones

Prep time 15 mins
Bake time 20 mins
Yield Serves: 4
"My kids are much more into vegetables when they come in these easy calzones."Prish Ray, 31, Minneapolis


  • 1 pound pizza dough, at room temperature
  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1 small bell pepper, any color, seeded and sliced
  • Salt and pepper
  • 8 ounces chopped mushrooms
  • 1 cup jarred tomato sauce
  • 1/2 cup pitted, sliced ripe olives
  • 2 cups shredded mozzarella
  • 1/4 cup grated Parmesan

Nutrition Information

  • calories 609
  • fat 26 g
  • satfat 11 g
  • protein 28 g
  • carbohydrate 65 g
  • fiber 5 g
  • cholesterol 49 mg
  • sodium 1497 mg

How to Make It

  1. Preheat oven to 375°F. Quarter pizza dough; cover. Dust a baking sheet with flour. Warm 1 Tbsp. oil in a skillet over medium heat. Add onion and bell pepper, season with salt and pepper and sauté until tender, about 5 minutes. Remove to a bowl. Warm 1 Tbsp. oil in skillet. Sauté mushrooms until they give up their liquid, about 4 minutes. Add to bowl; stir.

  2. Roll each piece of dough into an 8-inch circle. Spread 1/4 cup sauce onto each round, leaving a 1/2-inch border. Divide vegetables and olives among rounds; sprinkle with mozzarella.

  3. Fold rounds in half, pressing to seal. Sprinkle calzones with pepper and Parmesan. Transfer to baking sheet and bake 15 to 20 minutes, until golden brown. Serve.