Garden Vegetable Calzone
A delicious veggie-filled calzone with crispy crust and melted cheese, perfect for casual dinners or lunch, appealing to vegetarians and pizza lovers alike.
Ingredients
- 8 fresh mushrooms, sliced ⓘ
- 1 small zucchini, halved lengthwise, thinly sliced ⓘ
- 1/2 red or yellow bell pepper, coarsely chopped
- 1/4 cup sliced green onion ⓘ
- 1/4 teaspoon garlic salt ⓘ
- 1/4 teaspoon dried basil leaves ⓘ
- 1 egg white, beaten ⓘ
- 1 10-ounce can Pillsbury Refrigerated All Ready Pizza Crust ⓘ
- 4 ounces shredded mozzarella or provolone cheese ⓘ
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Spray a cookie sheet with non-stick cooking spray.
- In a medium bowl, combine sliced mushrooms, chopped bell pepper, sliced zucchini, and sliced green onion.
- Sprinkle the vegetable mixture with garlic salt and dried basil leaves; mix well.
- Unroll the refrigerated pizza dough and place it on the prepared cookie sheet.
- Roll the dough into a 14-inch square, then cut into four 7-inch squares.
- Place 1/4 cup of the vegetable mixture on one half of each square, spreading to within 1/2 inch of the edge.
- Top each with 1/4 cup shredded mozzarella or provolone cheese.
- Fold each square in half over the filling and press the edges firmly with a fork to seal.
- Brush the top of each calzone with beaten egg white.
- Cut 2-3 slits in the top of each calzone with a sharp knife to allow steam to escape.
- Bake in the preheated oven for 12-14 minutes or until golden brown.
- Serve warm with heated pizza or spaghetti sauce for dipping.
Nutrition & Diet Analysis (per serving)
339
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).