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Steps
1
Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
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.
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.
4
Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.
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To prepare for the freezer, let the calzones cool completely. Wrap individually in foil. Place in a resealable freezer plastic bag and label. To reheat, bake in a 300°F oven until thoroughly heated.
You can add any filling you want to a calzone. Use whatever leftovers you have to make a filling.
Calzones are perfect for lunch boxes. They travel very well in a lunch bag with an ice pack to keep them food safe.
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Nutrition Facts are not available for this recipe
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