Vegetable Calzones

Name: Vegetable Calzones
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 calzones
Ingredients: 2 tablespoons olive oil; 1 large sweet onion, chopped; 2 garlic cloves, minced; 1 pinch crushed red pepper flakes (optional); 3 cups broccoli florets, chopped; 2 packed cups Baby Spinach, chopped; 15 ounces low-fat ricotta; 2 cups shredded part-skim mozzarella cheese; 4 tablespoons grated parmesan cheese; salt and pepper; 2 lbs pizza dough (homemade or store-bought); 1 large egg

Submitted by Marg (CaymanDesigns)

"Originally from All You Magazine, but I tweaked it a little for my family. For the dough, I used Recipe #1005 with part whole wheat flour. Or use any recipe that makes 2 16-inch pizzas. (Prep time will be longer if you are making your dough from scratch.) The calzones are excellent the next day as well, warm or cold."

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photo by Marg (CaymanDesigns)

Ready In:: 1hr
Ingredients:: 12
Yields:: 8 calzones

ingredients

2 tablespoons olive oil
1 large sweet onion, chopped
2 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
3 cups broccoli florets, chopped
2 packed cups Baby Spinach, chopped
15 ounces low-fat ricotta
2 cups shredded part-skim mozzarella cheese
4 tablespoons grated parmesan cheese
salt and pepper
2 lbs pizza dough (homemade or store-bought)
1 large egg

directions

Preheat to 450ºF. Line a large baking sheet with parchment.
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 5 minutes. Remove skillet from heat and stir in spinach.
In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper. Stir in broccoli mixture.
Divide the dough into eight portions. 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.
Transfer calzones to baking sheet. Whisk egg with 1 teaspoons 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 marinara or Italian dressing if desired.

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RECIPE SUBMITTED BY

Marg (CaymanDesigns)

United States

With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.

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