Roasted Vegetable Calzones

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

Roasted Vegetable Calzones
Prep Time:
30 mins
Bake Time:
12 mins
Roast Time:
15 mins
Total Time:
30 mins


  • 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

  • ½ cup coarsely chopped red onion

  • 2 tablespoon olive oil

  • 2 tablespoon chopped walnuts, toasted

  • 1 teaspoon snipped fresh rosemary

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 cup shredded mozzarella cheese (8 ounces)

  • 1 recipe Pizza Dough

  • Milk

  • Cornmeal

Pizza Dough

  • cup warm water (105°F to 115°F)

  • 1 tablespoon olive oil

  • 1 package active dry yeast

  • ½ teaspoon sugar

  • 1 ¾ cup all-purpose flour

  • ½ teaspoon salt


  1. Place a baking stone on the lowest oven rack;* preheat oven to 450°F. In a 15x10x1-inch baking pan, combine eggplant, zucchini, sweet pepper, mushrooms, and onion. Drizzle with oil; toss gently to coat. Roast on the center oven rack, uncovered, for 15 to 18 minutes or until tender, stirring once. Cool slightly.

  2. For filling, in a large bowl combine roasted vegetables, walnuts, rosemary, salt, and black pepper. Add cheese; toss gently to combine.

  3. On a lightly floured surface, roll one portion of Pizza 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 brown. 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.

Pizza Dough

  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.


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

Nutrition Facts (per serving)

369 Calories
17g Fat
41g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 369
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 555mg 24%
Total Carbohydrate 41g 15%
Total Sugars 5g
Protein 16g
Vitamin C 40.7mg 204%
Calcium 302.9mg 23%
Iron 2.5mg 14%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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