Veggie Calzones

Veggie Calzones

Blogger Bree Hester of bakedbree.com shares her veggie calzone recipe. Calzones can go from the freezer to the table in no time.

Prep Time

30

Minutes

Total Time

50

Minutes

Makes

8

calzones

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)
  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.
Makes 8 calzones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.