VEGGIE CALZONES
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
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.
VEGETARIAN CALZONES
Our Test Kitchen home economists created this recipe for a flavorful sandwich that blends fresh herbs and three kinds of cheese.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute the onion, red pepper and mushrooms in oil until tender. Remove from the heat and stir in the spinach, cheeses, seasonings and egg white; set aside. On a lightly floured surface, roll each ball of dough into a 5-in. circle. Spoon a fourth of vegetable mixture onto the center of each circle to within 1 in. of edge. Fold dough over filling; pinch edged to seal., Place on a greased baking sheet. Place a fresh dill sprig on each if desired. Beat egg yolk and brush over tops. Bake at 375° for 18-20 minutes or until golden brown.
Nutrition Facts :
VEGGIE CALZONES ( 5 WW POINTS)
from 3 fat chicks on a diet UPDATE-2-11-09: OK SERIOUSLY!!!!! These are AWESOME!!! I added a little sliced olives to the veggie mix and used green peppers instead of red. after i brushed the egg white on i added a LITTLE grated parm. served with marinara sauce! hubby loved these also. he said "dont lose this recipe!" LOL! these are soooo simple to make!
Provided by punkyluv
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and place on cookie sheet. Roll into a 14 inch square and cut into 4 pieces. Place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough over in half and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.
TURKEY, PESTO AND VEGGIE CALZONES
These calzones are a great way to use up leftover Thanksgiving turkey, but they're so delicious you'll be craving them year-round! As the calzones bake, the creamy ricotta, melty mozzarella and flavorful pesto blend together to create the perfect bite.
Provided by Valerie Bertinelli
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Remove and finely chop the mushroom stems. Cut the mushroom caps into 1/3-inch-thick slices.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan. When the oil is shimmering, add the mushroom stems and caps, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until the mushrooms have released some of their liquid and start to brown, about 3 minutes.
- Stir in the broccoli and an additional 1/4 teaspoon of salt and pinch of black pepper. Cook until the broccoli is bright green and starts to soften, about 2 minutes. Turn off the heat, transfer the mixture to a large bowl and cool to room temperature.
- When the mixture has cooled, add the mozzarella, turkey, ricotta and pesto. Use a rubber spatula to fold everything together until well combined. Season with salt and pepper to taste. Set aside.
- Divide the dough into two equal portions and form each into a ball. Working with one ball at a time, roll and stretch the dough into a 13-inch round; dust with flour as needed to prevent sticking. Transfer the round to a prepared baking sheet. Spoon half of the filling onto one half of the dough round, leaving a 1-inch border. Use the parchment paper to help fold the other half up and over to enclose the filling, gently pressing out as much air as possible. Seal the edges by stretching the bottom edge of dough up and over the top edge and crimping the edges with your thumb to seal. Repeat with the remaining dough, filling and second prepared baking sheet.
- Cut 2 small slits on the top of each calzone with a sharp knife so steam can escape. Brush each calzone with a little bit of olive oil. Bake until the crust is golden brown and you can see the filling bubbling through the vent slits, 20 to 25 minutes.
- Cut the calzones into pieces and serve immediately.
VEGGIE CALZONES
This hearty make-ahead dish can go from the freezer to the table in no time, so be sure to make a double batch to have on hand for quick meals and snacks.
Provided by Bree Hester
Categories Lunch
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
- To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion, bell pepper, zucchini and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Stir in garlic; cook 1 minute longer. Remove from heat; set aside to cool slightly.
- To make each calzone, spread 2 tablespoons pesto on dough round. Top with filling. Sprinkle with 1/4 cup Gouda cheese. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
- Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.
Nutrition Facts : ServingSize 1 Serving
ROAST VEGETABLE CALZONE
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
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
More about "veggie calzones food"
VEGETABLE CALZONES RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Calories 631 per serving
- Place a rack on bottom shelf of oven; preheat to 450ºF. Line a large baking sheet with parchment.
- Warm oil in a large skillet over medium heat. Add onion; sauté until softened, about 10 minutes. Add garlic and red pepper, if desired. Sauté for 30 seconds. Reduce heat to low. Add broccoli. Sauté for 2 minutes. Cover and cook until broccoli is crisp-tender, about 3 minutes. Remove skillet from heat and stir in spinach.
- In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper. Stir in broccoli mixture. Working with 1 portion at a time, roll out dough on a lightly floured counter into 8-inch rounds. Divide filling among dough circles (about 3/4 cup each). Fold dough over to enclose filling; press to seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
- Transfer calzones to baking sheet. Whisk egg with 1 tsp. water. Brush top of each calzone with egg wash. Cut 3 small vents in each calzone. Bake until golden, 13 to 15 minutes. Serve with tomato sauce if desired.
10 BEST VEGETARIAN CALZONE RECIPES - YUMMLY
From yummly.com
VEGETARIAN MEDITERRANEAN CALZONES - OH MY VEGGIES
From ohmyveggies.com
HOW TO MAKE A VEGETARIAN CALZONE | GOOD FOOD GOOD TIMES ...
From youtube.com
EASY VEGGIE CALZONES | FOODLETS
From foodlets.com
ROASTED VEGETABLE CALZONES | RECIPES | MYFITNESSPAL
From blog.myfitnesspal.com
EASY VEGETARIAN CALZONES RECIPE | BON APPéTIT
From bonappetit.com
VEGGIE LOVERS CALZONES - THE TABLE OF SPICE
From thetableofspice.com
WHOLE WHEAT VEGGIE CALZONES - SUPER HEALTHY KIDS
From superhealthykids.com
CALZONE - THE VEGGIE TABLE
From theveggietable.com
VEGETABLE CALZONE - FROMAROUND
From fromaround.com
ROASTED VEGGIE CALZONES - BETTER HOMES & GARDENS
From bhg.com
VEGETABLE CALZONE RECIPE | SARGENTO® FOODS INCORPORATED
From sargento.com
10 BEST VEGETARIAN CALZONE RECIPES - FOOD NEWS
From foodnewsnews.com
VEGGIE CALZONES - HY-VEE RECIPES AND IDEAS
From hy-vee.com
VEGGIE CALZONE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CALZONES RECIPE (VEGAN) - VEGGIE WORLD RECIPES
From veggieworldrecipes.com
CALZONE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLE CALZONES RECIPE | MYRECIPES
From myrecipes.com
VEGGIE CALZONE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGETABLE AND GARLIC CALZONE - MAYO CLINIC
From mayoclinic.org
VEGGIE CALZONE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGETABLE CALZONE – RECIPES EASY
From recetasdecocinafaciles.net
VEGETARIAN CALZONES - WEELICIOUS
From weelicious.com
HOW TO MAKE VEGAN CALZONES TASTE LIKE YOU BOUGHT THEM FROM ...
From onegreenplanet.org
VEGETARIAN CALZONES - THE BAKING EXPLORER
From thebakingexplorer.com
VEGAN CALZONE RECIPE - VEGGIE SOCIETY
From veggiesociety.com
VEGGIE CALZONES - MEDITERRANEAN RECIPES
From fooddiez.com
HOMEMADE FRESH VEGGIE CALZONE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
VEGETABLE AND CALABRESE SALAMI CALZONE | RICARDO
From ricardocuisine.com
VEGGIE CALZONE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
EASY VEGAN CALZONES - THE SIMPLE VEGANISTA
From simple-veganista.com
HEALTHY(ISH) VEGETARIAN CALZONE RECIPE WITH BROCCOLI, BELL ...
From thursdaynightpizza.com
VEGGIE CALZONES - EAT GOOD 4 LIFE
From eatgood4life.com
THE RECIPE FOR CRISPY AND CREAMY VEGGIE CALZONES ...
From lostmeals.org
VEGETARIAN CALZONE RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
KARIN'S VEGGIE CALZONES RECIPE - FOOD NEWS
From foodnewsnews.com
VEGGIE AND CHICKEN LOADED CALZONE RECIPE - EAT THIS NOT THAT
From eatthis.com
THE BEST VEGAN CALZONE RECIPE - HOW TO MAKE IT IN 38 ...
From homestratosphere.com
SPINACH AND VEGETABLE CALZONES - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love