Roasted Veggie Calzones

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


  • 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


  1. 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.

  2. For filling, in a large bowl combine roasted vegetables, rosemary, salt, and black pepper.

  3. 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.

  4. Bake for 15 to 18 minutes or until golden.

Whole Wheat Pizza Dough

  1. 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.

  2. 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.

Nutrition Facts (per serving)

402 Calories
17g Fat
49g Carbs
17g Protein
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.

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