Easy Vegetarian Calzones

Easy Vegetarian Calzones

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Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable. Bake until golden brown to make the easiest garlic knots.


  1. Preheat oven to 400°. Trim end of stem from 1 head of broccoli, then use a vegetable peeler to remove thick woody exterior of stalk (you can eat the broccoli stalk—it’s the best part!). Coarsely chop entire head of broccoli into ½" pieces.

  2. Toss broccoli on a rimmed baking sheet with 3 Tbsp. oil; season generously with salt. Roast, tossing once halfway through, until broccoli is browned all over and tender, 20–25 minutes. Let cool.

  3. While broccoli is roasting, remove 1 lb. pizza dough from refrigerator and let sit at room temperature (this will make it easier to stretch). Divide into 4 equal pieces and cover loosely with plastic wrap.

  4. Combine 2 cups mozzarella, 1 cup ricotta, ½ cup Parmesan, and ½ tsp. red pepper flakes in a medium bowl. Peel 1 garlic clove and grate on a microplane into bowl, then finely grate zest of 1 lemon into bowl (save remaining lemon for another use).

  5. Stack ½ cup basil leaves on top of each other and roll into a cigar shape. Slice leaves crosswise as thinly as possible (you can do this in 2 batches if needed). Add basil shreds to bowl.

  6. Season cheese mixture with salt, then scrape in roasted broccoli (save the baking sheet, which you’re going to use it to bake the calzones). Stir with a flexible spatula to incorporate.

  7. Drizzle 1 Tbsp. oil over reserved baking sheet and spread around with fingers to coat surface. Beat 1 egg in a small bowl with a fork until no streaks remain.

  8. Working one piece at a time, roll out dough on a clean dry surface to an 8" round. Brush a thin coating of egg wash around perimeter of dough. Spoon one-quarter of the cheese mixture onto one side of dough.

  9. Fold empty half of dough down over filling and press firmly all around edge to seal the two sides to form a half-moon shape. Press really firmly to prevent the calzones from opening during baking. Repeat with remaining pieces of dough and filling, transferring each to prepared sheet as they’re done, spacing evenly.

  10. Brush dough all over with remaining egg wash.

  11. Do a final crimp around each calzone: fold the outermost ½" of border back up and over itself, pinching like crazy to seal.

  12. Bake calzones until dough is golden brown all over and bottom is well browned, 30–35 minutes. Transfer calzones to a wire rack. Poke a tiny hole with the tip of a knife into each calzone to let steam escape.

  13. Cut calzones in half and serve with marinara sauce alongside. Top with more grated Parmesan.

Related Video

Easy Vegetarian Calzones

Reviews SectionI disagree with other reviewers who said the filling is too lemony. I thought it paired really well with the creamy ricotta and earthy broccoli. I added some roasted mushrooms to the filling as well, which complemented nicely, and added a bit extra crushed red pepper for a kick. I do agree that this recipe results in too much filling. Saving it for another purpose—maybe spread on toast for tomorrow’s lunch?yagurlcarlyTucson, Arizona06/24/20Maybe would be better with a different dipping sauce. The calzones themselves are fine - but they're very lemony. And lemony is a very weird thing to pair with marinara sauce. They were fighting each other and you couldn't really appreciate the tastes of either.I had to spend a lot of time stretching the dough, before rolling, then picking up and stretching again, letting it rest, then finally rolling into an 8inch round -- if that's helpful to others!AnonymousWisconsin 01/23/20I did find the dough difficult to work with, some advice on that in the recipe would be great. I didn't find there to be too much filling, I had a little left over but that was mostly because one of the calzones ended up understuffed. They were really delicious, and definitely not too lemony.AnonymousColumbia, SC01/11/20These took me about an hour from start to finish, and they were relatively straightforward in terms of the actual cooking process. A few tweaks I'd make if I did it again:-- Nix the lemons. The lemon flavor is distracting and overwhelming, and I used literally a quarter of what was called for.-- Increase the broccoli, decrease the mozzarella, and increase the ricotta. Decrease the overall amount of stuffing, because I ended up with about an extra calzone's worth.-- I thought I "pinched like crazy." Alas, I did not. Next time I really and truly would.AnonymousBethesda, MD 08/18/19Where to start? First off, working with the dough takes time. So, give a lot of time. Fine. But when you end up with calzones that only taste like lemon zest, not good. Needed much, much less lemon zest. And what do I do with pretty much over half of the stuffing that goes into this? Cut that in half. I hate waste. Win some, lose some, I guess.Absolutely delicious, but honestly I'm just going to make it into a pizza next time. Still good though.

Quick and Easy Calzones

As a mom to four kids, I’m always looking for easy dinners I can throw together in a hurry. These Quick and Easy Calzones are one my my kids’ favorite meals!

My kids love helping me roll out the pizza dough and selecting their own fillings to put inside their calzone.

These homemade calzones are great as a quick weeknight dinner or a tasty appetizer for your next party!

How to make homemade calzones:

It doesn’t get much easier than these Quick and Easy Calzones. Using a store-bought pizza crust makes these absolutely foolproof and allows you to throw them together in a matter of minutes.

Start by spraying a baking sheet with nonstick cooking spray and set it aside while the oven heats to 400˚ F.

On a lightly floured surface, roll out your store-bought pizza dough then cut it into 6 equal-sized squares.

In the middle of each square, spread some marinara, shredded mozzarella cheese and pepperoni.

Fold each square of pizza dough in half to form a triangle, then press the edges together with a fork to seal them.

Brush the top of each calzone with some melted butter, then sprinkle on Italian seasoning and grated parmesan cheese. This topping is so delicious and flavorful!

Place each calzone on the prepared pan then bake for 10-12 minutes or until they turn golden brown.

We love to serve these easy pepperoni pizza calzones with some warm marinara or ranch dressing for dipping.

Other Options for calzone filling ingredients:

  • Green bell pepper
  • Onion
  • Mushrooms
  • Sliced Olives
  • Ham
  • Sausage
  • Pineapple

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Vegetarian Mediterranean Calzones

Published: Apr 19, 2019 · Modified: Feb 15, 2021 by Kare Raye · This post may contain affiliate links.

This Vegetarian Mediterranean Calzones recipe uses pre-made pizza dough to save time. The calzones are stuffed with olives, artichokes, and feta cheese.

Folded Pizza Perfection

The first time I ever bit into a calzone, I'm pretty sure fireworks went off over my head. And I may or may not have stood up from the table and danced a jig. But only a short jig, because I needed to sit my rear back down immediately and scarf down the rest of that calzone.

I mean, I would have never thought there could be a better foodstuff than pizza, but here it was, a version of pizza that was folded in half, sealed, baked to perfection, and somehow even cheesier than its predecessor. Life got just a little bit better after I discovered calzones.

I love to make calzones at home too, although looks-wise, my homemade version leaves a little to be desired. Whoever can make six calzones in exactly the same perfectly-half-mooned shape—and with precise, scalloped rolled edges, no less—wins a trophy, in my book. A big one.

Me, well . my calzones aren't the prettiest in town (hey, they're rustic!), but they taste pretty good, if I do say so myself.

About the Recipe

When Kiersten asked me to create a Mediterranean calzone recipe for Oh My Veggies, I was all over it. I may have danced another jig, in fact. That's me—a jig dancer. Day and night.

These calzones do take a bit of time to assemble, but when you start with pre-packaged pizza dough (we love Trader Joe's version), the process is much easier. I like to use my own homemade pizza sauce (I just freeze it in portions and pull some out whenever I need it) and roast my own red peppers when I can. But store-bought jars of either work in a pinch, too!

I adore these Mediterranean calzones. Tangy artichoke hearts, smoky roasted red peppers, and bold kalamata olives mingle with a melty feta-ricotta cheese mix and just a smidge of pizza sauce, adding a tomato-y zip. I like to add the veggies first, so the sauce and the cheesy goodness melt into the toppings while baking. One big, happy Mediterranean melt-fest.

Ricotta Calzones

This calzone was delicious! It’s is a user submitted recipe that I got the pleasure to go over to their home and taste test. At the first bite I knew this was going to have to be uploaded! The crust was the perfect texture, and the filling may be my favorite of all time. I hope you guys try this one out for sure. I know you will enjoy it as much as I did.We plan to provide more italian vegetarian recipes soon!

We hope you give these calzones a try. The crust is absolutely perfect. You could easily change the filling to be whatever you want. You could make these into an italian dessert or even breakfast by filling it with seasoned eggs and cheese. The possibilities could be endless.

For more simple italian recipes, check out our site often as we update it frequently with new recipes. If you want to see more italian pastries recipes or more italian vegetarian recipes let us know in the comments.

Vegetarian Calzones

What&rsquos a mom to do when she&rsquos got a bounty of summer vegetables like sweet onions, kale, mushrooms and bell peppers? Turn it into irresistible Veggie Calzones of course!

Ask anyone their top five foods and I&rsquom willing to bet that pizza is on their list. There&rsquos just something about it that feels heart warming and a special treat no matter the time of day or year. But fold that delicious pizza dough over homemade pizza sauce, cheese and veggies and you&rsquove got a Veggie Calzone that&rsquos perfect for picking up and munching.

This is a really fun recipe to make as a family too. Just roll out the dough and after you&rsquove caramelized the onions, mushrooms and bell peppers, let the kids add the herbs, cheese and tomato sauce before scooping on top of individual pizza rounds. You can all work together to turn the hand pies into half moons, crimping the edges and then baking them till golden.

Here&rsquos a little tip_ if your family has an aversion to one of the vegetables in the recipe you can leave it out (no judgement here) and add another one of your favorites. Anything you love on top of pizza will work beautifully in the Veggie Calzones!

Is Calzone Dough the same as Pizza Dough?

Yes calzone dough is the same as pizza dough, you roll it out to 1/4″ thickness then add the filling to the middle of the dough, roll and pinch the ends of the dough together and cut slits into the top to allow steam to escape so the dough can crisp up and become golden brown while baking.

Best-Ever Calzones

Calzones are seriously underrated. Seen as inferior to the grand pizza pie, calzones are often forgotten about, but why? They are basically an individual pizza all wrapped up. No cheese sliding off or floppy crusts. Just pure deliciousness wrapped up in a pillowy dough. Calzones deserve their chance to shine.

What's good in a calzone?

Here's the true beauty of a calzone. Absolutely EVERYTHING is good in a calzone. Pepperoni, cheese, spinach, sausage&mdasheven pineapple! Any topping you love on your pizza will be even better in a calzone. We're taking serious inspo from this BBQ Chicken Pizza.

Are calzone and pizza dough the same?

Yep! We used our favorite pizza dough to make the dough for calzone and the results are absolutely perfect! That makes it even easier to add calzones into your regular pizza night. You can also use a store-bought pizza dough for calzones on the fly!

Can you freeze calzones?

Yes! After assembling and cutting slits into your calzone, you can freeze it. No need to defrost, just add a couple minutes to your baking times. You can also freeze after baking your calzone. Let it cool after baking, then freeze. To reheat, pop it in a 500° oven and bake until center is bubbling through the slits, about 10 to 15 minutes.

Spinach and Vegetable Calzones

Feeling some hearty Italian food with a healthy twist? Try this Spinach and Vegetable Calzone for your next round of cooking. Get in the kitchen and get those hands to work with this fun recipe.

Stuff your calzone with as many vegetables as you would like. Try to use the veggies you have on hand or the best in season. You can use spinach, onion, tomatoes, peppers, eggplant, mushrooms, or anything else you want! It is recommended that half of your plate should be filled with vegetables and recipes like this are an excellent way to get that fix. Plus, veggies offer vitamins, minerals, and fiber that we need to keep our cells functioning properly. Ricotta cheese also does not get quite enough credit. Ricotta can be a great, high protein cheese option. Try to get a part-skim version for all that protein with less fat.

Begin by preheating the oven to 400F degrees. Saute those veggies in olive oil. Add in your chopped garlic and basil toward the end to make sure you get the most flavor. Season the veggies with Italian herbs like basil, oregano, and garlic powder. Use a rolling pin to roll the dough into multiple squares or circles about 8 inches in diameter. Spread one tablespoon of tomato paste over each piece of dough and then fill each calzone with one cup of veggies and cheese. Fold the top of the calzone crust over the bottom into a half-moon shape. Poke small holes in the top of the calzone with a fork to ventilate. Brush the top of each calzone with olive oil. Place a layer of foil over a baking sheet and grease with olive oil. Place the calzones on the baking sheet and cook for 15-20 minutes or until the crust is brown.

Have you ever made your own calzones? Tell us what veggies you chose in the comments below!

  • 1 lb pizza crust
  • 4 cups of your favorite veggies (I used spinach, onion, basil and tomatoes)
  • 1 teaspoon of olive oil
  • 4 cloves of garlic
  • 2 tablespoons of Italian seasoning
  • 4 tablespoons of tomato paste
  • Mozzarella or ricotta cheese

Using a rolling pin, roll dough and cut into multiple squares or circles about 8 inches in diameter

How to Make Homemade Calzones

It starts out with my pizza dough recipe, half the dough for each calzone. Roll it out, fold it over, and put it on a plate so people can stuff their own.

We stuffed ours with fresh mozzarella, pepperoni, fresh basil and oregano, hot Italian sausage and parmesan. Stuff it, and roll the edges.

Then top it with egg wash, more parmesan, and Italian seasoning. I absolutely love Italian seasoning.

Then bake ’em on a hot pizza stone. I like the ceramic one from Wilton but I’m thinking of getting a baking stone to live in my oven. They help distribute heat really evenly and my oven is cursed with hot spots.

And serve them with delicious pizza sauce. A fantastic change up from pizza and so deliciously perfect. This is one of my favorite things to make, I hope you like it, too!

If you make this, it would mean the world to me if you’d rate and review! It helps other people find this recipe.

If you are going to freeze these, I recommend baking them first, cooling them completely, and then freezing them. Freeze them flat on a baking sheet lined with parchment paper. Once they are frozen you can wrap them in plastic wrap and store them in an airtight container for up to three months!

Reheat the calzones in a 325˚F oven until they are warmed through (unwrap them from the plastic wrap, of course).

Leftovers! If you have leftover calzones, they will keep fine in the fridge for 3-4 days or you can freeze them.

Recipe: Mini Picnic Calzones

I love pasties, and I love pizza, so in my books you can't get much better than a calzone. If you've not tried one before, then give these a try - a calzone is basically a folded-over pizza, and these are stuffed with mozzarella, olives, capers, courgette, chilli and sun-dried tomatoes, in a light and crispy bread dough.

I've made full-sized calzones before (see post here) but these little bite-sized picnic versions are super-cute. They are a bit more sturdy than flaky pastry pasties, (though I do love a good cheese & onion pasty or three on a picnic too!), so are great for packing away in a tupperware box and traipsing off to your preferred picnic spot.

Please note: recipe is not vegan. This blog has been vegan since January 2016, but recipes from before that date are vegetarian but not necessarily vegan.

Watch the video: Μικρασιάτικη ρεβιθάδα! Asia Minor chickpea soup! (May 2022).