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Veggie Calzones

Bree Hester
Updated Sep 6, 2011
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This hearty make-ahead dish can go from the freezer to the table in no time, so be sure to make a double batch to have on hand for quick meals and snacks.

Veggie Calzones

  • Prep Time 30 min
  • Total 50 min
  • Servings 8
  • Ingredients 10
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Ingredients

Crust

  • 3 lb homemade pizza dough or store-bought dough for 3 pizzas

Filling

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 small zucchini, thinly sliced
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 2 cups fresh spinach leaves
  • 2 cloves garlic, finely chopped
  • 1 cup basil pesto
  • 2 cups shredded Gouda cheese (8 oz)

Instructions

  • Step 
    1
    Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
  • Step 
    2
    To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion, bell pepper, zucchini and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Stir in garlic; cook 1 minute longer. Remove from heat; set aside to cool slightly.
  • Step 
    3
    To make each calzone, spread 2 tablespoons pesto on dough round. Top with filling. Sprinkle with 1/4 cup Gouda cheese. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
  • Step 
    4
    Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

Nutrition

Nutrition Facts are not available for this recipe

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