Best Roast Vegetable Calzone Recipes

VEGGIE CALZONES

Veggie Calzones image

Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. -Lee Ann Lowe, Gray, Maine

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 ounces) tomato paste
1 cup shredded Monterey Jack cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 pound each) frozen bread dough, thawed
1 large egg
1 tablespoon water

Steps:

In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. , On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

Nutrition Facts : Calories 503 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 953mg sodium, Carbohydrate 67g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.

ROAST VEGETABLE CALZONE

Roast Vegetable Calzone image

Big enough to feed the entire family with some to spare. This calzone is a flavorful combination of grilled zucchini, artichoke heats, roasted red pepper, grilled eggplant, sundried tomatoes, and feta cheese.

Provided by Bittersweet Chef

Categories Lunch/Snacks

Time 55m

Yield 1 large calzone, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs bread dough
1 cup roasted red pepper
1/2 cup sun-dried tomato
2 zucchini
2 eggplants
2 mushrooms
1 cup artichoke heart
1 cup feta cheese
1 cup cheddar cheese
olive oil
10 -12 kalamata olives, Pits removed
dried herbs
poppy seed
egg wash

Steps:

Preheat oven to 350 degrees F.
Cut up the vegetables in large chunks. Toss with olive oil, salt & pepper, and spread evenly on a baking tray.
Roast the vegetables in the oven for 10 to 15 minutes, or until just cooked. Remove from the oven and allow to cool.
Dived the fococcia dough in half. Roll out one half of the dough into a large circle that will fit your largest baking tray, approx 18 inches. Score the daough with a fork to avoid bubbling and parbake for 5 minutes in the oven. Allow to cool.
Once the vegetables have cooled, put them in a large mixing bowl with the cheeses, and mix gently.
Spread the vegetable/ cheese mix evenly on the parbaked fococcia round. Add a little extra cheese to the top. Egg wash the edge.
Roll out the other half of the dough into a circle a little larger than the base. Cover the vegetables so that a little hangs over the edge. Roll up the edge of the top dough to the edge of the bottom.
Egg Wash the top. Sprinkle with mixed herbs and poppyseeds. Place olives around the edge of the calzone for decoration.
Bake for 25-30 minutes, or until nice and golden brown. Allow to cool.
Slice between the olives and serve.

Nutrition Facts : Calories 138, Fat 7.9, SaturatedFat 4.8, Cholesterol 25.2, Sodium 533.4, Carbohydrate 11.7, Fiber 5.6, Sugar 5.1, Protein 7.5

ROASTED VEGETABLE AND FETA CALZONES

Roasted Vegetable and Feta Calzones image

These are flavorful and healthy calzones. This is a guide but consider other vegies to combine. I make my own dough but you can buy the freezer kind for a quicker meal. You may top them with the sauce of your choice or leave as is for a delightful lunch or dinner!

Provided by TishT

Categories Lunch/Snacks

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 cups eggplants, peeled and chopped
2 cups yellow onions, chopped
1 1/2 cups mushrooms, diced
1 1/2 cups zucchini, diced
1 cup sweet red pepper, diced
1 tablespoon olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup crumbled feta cheese (4 oz)
1/2 cup fresh basil, chopped
1 lb frozen white bread dough, thawed
vegetable oil cooking spray
1 egg white
1 tablespoon water

Steps:

Combine 1st 8 ingredients on a 15 X 10 X 1" jellyroll pan; stir well, and spread evenly.
Bake at 425F for 45 minutes, stirring every 15 minutes.
Spoon vegetables into a bowl, stir in cheese and basil.
Divide dough into 8 equal portions.
Working with 1 portion at a time (cover the rest of the dough so it doesn't get dry), roll each portion into 7" circle on a lightly floured surface.
Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of the dough with warm water- if you have those handy calzone molds this it the time to pull them out and fold them over-- otherwise continue with these directions on how to do it without!
Fold dough over filling; press edges together with a fork to seal.
Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
Bake at 375F for 20 minutes or until golden.
Let cool on a wire rack.
Serve warm or at room temperature.