Roasted Vegetable Calzones

Vegetables and a hint of rosemary and melty mozzarella make these hearty calzones irresistible.

Roasted Vegetable Calzones Enlarge Image
Makes:
6 servings
Prep:
50 mins
Rise:
45 mins
Bake:
12 mins 450°F per batch
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Roasted Vegetable Calzones

Ingredients
1
recipe Pizza Dough
1
small eggplant, peeled and cut into 1-inch pieces
1
medium zucchini, cut into 1-inch pieces
1
large red sweet pepper, seeded and cut into 1-inch pieces
1
cup fresh cremini mushrooms, quartered
1/2
cup coarsely chopped red onion (1 medium)
2
tablespoons olive oil
2
tablespoons chopped toasted walnuts
1
teaspoon snipped fresh rosemary
1/4
teaspoon salt
1/4
teaspoon ground black pepper
2
 
Milk
 
Yellow cornmeal

Directions

  1. Prepare Pizza Dough. Before dough has finished rising, place a baking stone on the lowest oven rack;* preheat oven to 450 degrees F. In a 15x10x1-inch baking pan combine eggplant, zucchini, sweet pepper, mushrooms, and onion. Drizzle with oil; gently toss to coat. Roast on the center oven rack, uncovered, for 15 to 18 minutes or until vegetables are tender, stirring once. Cool slightly.
  2. For filling, in a large bowl combine roasted vegetables, walnuts, rosemary, salt, and black pepper. Add cheese; gently toss to combine.
  3. On a lightly floured surface, roll one portion of the dough into a 13x10-inch oval. Spread half of the filling crosswise over half of the oval, leaving a 1-inch border. Fold dough over filling; pinch edges together to seal. Cut a few slits in top of calzone to allow steam to escape. Brush lightly with milk.
  4. Sprinkle a baking sheet or pizza peel with cornmeal. Place calzone on baking sheet or peel. (When the baking sheet or peel is moved back and forth, the calzone should move freely.) Use the baking sheet or peel to transfer calzone to preheated baking stone.
  5. Bake for 12 to 18 minutes or until golden. Use the baking sheet or peel to transfer calzone to a cutting board. Repeat with the remaining dough and filling. To serve, cut each calzone into thirds.

From the Test Kitchen

*

If you don't have a baking stone, place the calzone on a baking sheet sprinkled with cornmeal. Bake as directed.

Pizza Dough

Ingredients

2/3
cup warm water (105 degrees F to 115 degrees F)
1
tablespoon olive oil
1
package active dry yeast
1/2
teaspoon sugar
1 3/4
1/2
teaspoon salt

Directions

  1. In a small bowl combine warm water, oil, yeast, and sugar, stirring to dissolve yeast. Let stand about 10 minutes or until foamy.
  2. Meanwhile, in a medium bowl combine 1 cup of the flour and the salt. Stir yeast mixture into flour mixture until smooth. Stir in as much of the remaining flour as you can.
  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth but just slightly sticky (3 to 5 minutes total).
  4. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 45 minutes).
  5. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Use as directed in individual recipes.

Nutrition Facts

(Roasted Vegetable Calzones)
    Per serving:
  • 369 kcal cal.,
  • 17 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 20 mg chol.,
  • 555 mg sodium,
  • 41 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Pizza Dough)
    Per serving:
  • 94 kcal cal.,
  • 2 g fat
  • 1 g monounsatured fat),
  • 118 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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