Recipes and Cooking Roasted Veggie Calzones Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Rise Time: 30 mins Bake Time: 15 mins Roast Time: 15 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 recipe Whole Wheat 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 ½ cup coarsely chopped red onion (1 medium) 2 tablespoon olive oil 1 teaspoon snipped fresh rosemary ¼ teaspoon salt ¼ teaspoon ground black pepper Yellow cornmeal 1 ½ cup shredded mozzarella cheese (6 ounces) 1 egg 1 tablespoon water Whole Wheat Pizza Dough 1 ¼ cup all-purpose flour 1 package active dry yeast ½ teaspoon salt 1 cup warm water (120 degrees F to 130 degrees F) 2 tablespoon vegetable oil or olive oil 1 ¼ cup whole wheat flour Directions Prepare Pizza Dough. Preheat oven to 450°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. For filling, in a large bowl combine roasted vegetables, rosemary, salt, and black pepper. Lightly grease two baking sheets and sprinkle with cornmeal. Divide each half of the pizza dough into 3 portions. On a lightly floured surface, roll one portion of the dough into a 7x6-inch oval. Spread about 1/2 cup of the filling crosswise over half of the oval, leaving a 1-inch border. Top filling with 1/4 cup cheese. Fold dough over filling; pinch edges together to seal. Place on prepared baking sheet. Using a fork, poke a few holes in top of calzone to allow steam to escape. Repeat with remaining dough portions and filling. Cover and let rise in a warm place for 30 minutes. In a small bowl beat together egg and water. Brush calzones with egg mixture. Bake for 15 to 18 minutes or until golden. Whole Wheat Pizza Dough In a large mixing bowl combine all-purpose flour, yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the whole wheat flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Cover and let rest for 10 minutes. Use as directed. Makes 1 1/4 pounds dough. Rate it Print Nutrition Facts (per serving) 402 Calories 17g Fat 49g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 402 % Daily Value * Total Fat 17g 22% Saturated Fat 5g 25% Cholesterol 46mg 15% Sodium 535mg 23% Total Carbohydrate 49g 18% Total Sugars 4g Protein 17g Vitamin C 42.3mg 212% Calcium 246mg 19% Iron 3mg 16% Potassium 501mg 11% Folate, total 134.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.4mg *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.