Veggie Calzones Recipes

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VEGGIE CALZONES



Veggie Calzones image

Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. -Lee Ann Lowe, Gray, Maine

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 ounces) tomato paste
1 cup shredded Monterey Jack cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 pound each) frozen bread dough, thawed
1 large egg
1 tablespoon water

Steps:

  • In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. , On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

Nutrition Facts : Calories 503 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 953mg sodium, Carbohydrate 67g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.

VEGGIE CALZONES



Veggie Calzones image

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.

Provided by Bree Hester

Categories     Lunch

Time 50m

Yield 8

Number Of Ingredients 10

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

Steps:

  • Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
  • 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.
  • 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.
  • Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

Nutrition Facts : ServingSize 1 Serving

VEGGIE CALZONES ( 5 WW POINTS)



Veggie Calzones ( 5 Ww Points) image

from 3 fat chicks on a diet UPDATE-2-11-09: OK SERIOUSLY!!!!! These are AWESOME!!! I added a little sliced olives to the veggie mix and used green peppers instead of red. after i brushed the egg white on i added a LITTLE grated parm. served with marinara sauce! hubby loved these also. he said "dont lose this recipe!" LOL! these are soooo simple to make!

Provided by punkyluv

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup sliced fresh mushrooms
3/4 cup halved and thinly sliced zucchini
1/2 cup sweet red pepper, chopped
1/4 cup sliced green onion
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1 (10 ounce) can refrigerated prepared pizza crust
1 cup lowfat mozzarella cheese
1 egg white, beaten

Steps:

  • Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and place on cookie sheet. Roll into a 14 inch square and cut into 4 pieces. Place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough over in half and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.

VEGETARIAN CALZONES



Vegetarian Calzones image

Our Test Kitchen home economists created this recipe for a flavorful sandwich that blends fresh herbs and three kinds of cheese.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13

1 cup chopped sweet onion
1/2 cup chopped sweet red pepper
1/4 cup chopped fresh mushrooms
2 tablespoons olive oil
1/2 cup chopped fresh spinach
2 teaspoons each shredded Swiss, mozzarella and Parmesan cheese
1 teaspoon minced chives
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon minced fresh dill or 1/8 teaspoon dill weed
Salt and pepper to taste
1 egg, separated
4 frozen bread dough rolls, thawed
Fresh dill sprigs, optional

Steps:

  • In a skillet, saute the onion, red pepper and mushrooms in oil until tender. Remove from the heat and stir in the spinach, cheeses, seasonings and egg white; set aside. On a lightly floured surface, roll each ball of dough into a 5-in. circle. Spoon a fourth of vegetable mixture onto the center of each circle to within 1 in. of edge. Fold dough over filling; pinch edged to seal., Place on a greased baking sheet. Place a fresh dill sprig on each if desired. Beat egg yolk and brush over tops. Bake at 375° for 18-20 minutes or until golden brown.

Nutrition Facts :

TURKEY, PESTO AND VEGGIE CALZONES



Turkey, Pesto and Veggie Calzones image

These calzones are a great way to use up leftover Thanksgiving turkey, but they're so delicious you'll be craving them year-round! As the calzones bake, the creamy ricotta, melty mozzarella and flavorful pesto blend together to create the perfect bite.

Provided by Valerie Bertinelli

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

8 ounces white button mushrooms, cleaned
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 cups bite-size broccoli florets
2 cups shredded mozzarella
2 cups bite-size pieces leftover turkey meat, light and dark meat
1 cup whole-milk ricotta
1/3 cup store-bought pesto
One 1 1/4- to 1 1/2-pound ball pizza dough, at room temperature
All-purpose flour, optional

Steps:

  • Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Remove and finely chop the mushroom stems. Cut the mushroom caps into 1/3-inch-thick slices.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan. When the oil is shimmering, add the mushroom stems and caps, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until the mushrooms have released some of their liquid and start to brown, about 3 minutes.
  • Stir in the broccoli and an additional 1/4 teaspoon of salt and pinch of black pepper. Cook until the broccoli is bright green and starts to soften, about 2 minutes. Turn off the heat, transfer the mixture to a large bowl and cool to room temperature.
  • When the mixture has cooled, add the mozzarella, turkey, ricotta and pesto. Use a rubber spatula to fold everything together until well combined. Season with salt and pepper to taste. Set aside.
  • Divide the dough into two equal portions and form each into a ball. Working with one ball at a time, roll and stretch the dough into a 13-inch round; dust with flour as needed to prevent sticking. Transfer the round to a prepared baking sheet. Spoon half of the filling onto one half of the dough round, leaving a 1-inch border. Use the parchment paper to help fold the other half up and over to enclose the filling, gently pressing out as much air as possible. Seal the edges by stretching the bottom edge of dough up and over the top edge and crimping the edges with your thumb to seal. Repeat with the remaining dough, filling and second prepared baking sheet.
  • Cut 2 small slits on the top of each calzone with a sharp knife so steam can escape. Brush each calzone with a little bit of olive oil. Bake until the crust is golden brown and you can see the filling bubbling through the vent slits, 20 to 25 minutes.
  • Cut the calzones into pieces and serve immediately.

ROASTED VEGETABLE AND FETA CALZONES



Roasted Vegetable and Feta Calzones image

These are flavorful and healthy calzones. This is a guide but consider other vegies to combine. I make my own dough but you can buy the freezer kind for a quicker meal. You may top them with the sauce of your choice or leave as is for a delightful lunch or dinner!

Provided by TishT

Categories     Lunch/Snacks

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

3 cups eggplants, peeled and chopped
2 cups yellow onions, chopped
1 1/2 cups mushrooms, diced
1 1/2 cups zucchini, diced
1 cup sweet red pepper, diced
1 tablespoon olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup crumbled feta cheese (4 oz)
1/2 cup fresh basil, chopped
1 lb frozen white bread dough, thawed
vegetable oil cooking spray
1 egg white
1 tablespoon water

Steps:

  • Combine 1st 8 ingredients on a 15 X 10 X 1" jellyroll pan; stir well, and spread evenly.
  • Bake at 425F for 45 minutes, stirring every 15 minutes.
  • Spoon vegetables into a bowl, stir in cheese and basil.
  • Divide dough into 8 equal portions.
  • Working with 1 portion at a time (cover the rest of the dough so it doesn't get dry), roll each portion into 7" circle on a lightly floured surface.
  • Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of the dough with warm water- if you have those handy calzone molds this it the time to pull them out and fold them over-- otherwise continue with these directions on how to do it without!
  • Fold dough over filling; press edges together with a fork to seal.
  • Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
  • Bake at 375F for 20 minutes or until golden.
  • Let cool on a wire rack.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 103.3, Fat 5.9, SaturatedFat 3.1, Cholesterol 16.7, Sodium 294.2, Carbohydrate 9.1, Fiber 2.5, Sugar 4.6, Protein 4.8

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