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Roasted Vegetable Calzones

Makes: 6 servings
Prep 50 mins Rise 45 mins Bake 450°F 12 mins  per batch
Roasted Vegetable Calzones
  • 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  cups  shredded mozzarella cheese (8 ounces)
  •  Milk
  •  Yellow cornmeal

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
Makes: 10 servings
Yield: 2 pizza crusts
Prep 35 mins Rise 45 mins Stand 10 mins
  • 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 - 2  cups  all-purpose flour
  • 1/2  teaspoon  salt

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 369,
  • Fat, total (g) 17,
  • chol. (mg) 20,
  • sat. fat (g) 6,
  • carb. (g) 41,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 5,
  • pro. (g) 16,
  • vit. A (IU) 1263,
  • vit. C (mg) 41,
  • sodium (mg) 555,
  • calcium (mg) 303,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Pizza Dough)
  • Servings Per Recipe 10,
  • cal. (kcal) 94,
  • Fat, total (g) 2,
  • carb. (g) 17,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • pro. (g) 3,
  • sodium (mg) 118,
  • Percent Daily Values are based on a 2,000 calorie diet

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