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Your late-summer farmers' market haul will shine in these family-friendly, freezer-ready pastry pockets.
By
Julia Levy
Julia Levy
Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: *Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University *Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more
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Published on September 01, 2023
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:max_bytes(150000):strip_icc()/0923BFY-Roasted-Vegetable-Calzones-feature-4498806c12244ce9a7c3b2df0b84cff2.jpg "Roasted Veggie Calzones Recipe (1)")
Prep Time:
40 mins
Total Time:
1 hr 5 mins
Servings:
4
Yield:
4 calzones
Jump to Nutrition Facts
Scrap pizza night and make it a calzone night. This veggie calzone recipe is much like eating a pizza pocket, and the good news—it’s truly packed with veggies. A mix of eggplant, zucchini, red bell pepper, and red onion is perked up with Italian seasoning and roasted until tender and caramelized. The veggie party doesn’t stop there; in the beloved creamy part of a calzone, a generous helping of spinach is stirred into ricotta. The final (cheesy) touch is a sprinkle of mozzarella. Serve with marinara sauce for joyful dipping. Pro tip: If you don’t have any Italian seasoning, make your own with dried oregano, thyme, basil, and/or marjoram.
Get creative with the filling and choose seasonal veggies, or treat it as if you’re picking your favorite pizza toppings. Swap the eggplant and zucchini for winter squash, or try broccoli rabe and mushrooms.
Ingredients
1 1/2 cups chopped globe eggplant (3/4-inch cubes)
1 medium zucchini, cut into 1/2-inch cubes
1 red bell pepper, cut into 3/4-inch pieces
1 cup coarsely chopped red onion
2 tbsp olive oil, plus more for baking sheet
1/2 tsp salt-free Italian seasoning
1 tsp kosher salt
10-oz pkg. frozen chopped spinach, thawed and squeezed dry
3/4 cup whole-milk ricotta cheese
1/4 cup coarsely chopped fresh basil
1 lb whole-wheat pizza dough, at room temperature
All-purpose flour, for dusting
4 oz low-moisture part-skim mozzarella, shredded (about 1 cup)
1 large egg
Marinara sauce, for dipping
Directions
Stock Your Freezer
Make extras tonight! Freeze cooled calzones in a single layer on a parchment-lined baking sheet. Once frozen (in just a few hours), transfer to a freezer bag or airtight container and store for up to three months. Defrost in the fridge overnight and reheat in the oven or toaster oven until warm, about 10 minutes.
Preheat oven to 450°F. Toss together eggplant, zucchini, bell pepper, onion, oil, Italian seasoning, and 1/4 teaspoon salt on a large-rimmed baking sheet. Roast until tender, about 20 minutes, tossing halfway through. Remove from oven and let cool slightly, about 5 minutes. Place a pizza stone or a separate large baking sheet on center oven rack to heat.
While vegetables roast, stir together spinach, ricotta, basil, and remaining 3/4 teaspoon salt in a medium bowl.
Cut pizza dough into 4 portions. Place 1 portion on a floured work surface. Loosely cover remaining dough balls with a damp towel. Roll dough into an 8-to-9-inch circle, adding more flour to work surface and dough as needed to prevent sticking.
Spoon a heaping 1/4 cup spinach-ricotta mixture onto bottom half of circle, leaving a 1-inch border. Top with 1/2 cup roasted vegetable mixture and 1/4 cup mozzarella. Fold dough in half over filling. Press edges to seal; crimp as desired. Fold in outer corners and press to seal. Repeat with remaining dough balls and filling.
Whisk egg and 1 tablespoon water in a small bowl. Brush over calzones. Cut 3 small slits in top of each calzone.
Carefully transfer calzones to pizza stone, if using. Or remove baking sheet from oven, brush with oil, and transfer calzones to baking sheet.
Bake until calzones are golden brown, 15 to 18 minutes. Let stand for 10 minutes. Serve with marinara sauce for dipping.
Nutrition Facts (per serving)
| 639 | Calories |
| 27g | Fat |
| 76g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe4 | |
| Calories639 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat9g | 45% |
| Cholesterol90mg | 30% |
| Sodium1599mg | 70% |
| Total Carbohydrate76g | 28% |
| Dietary Fiber8g | 27% |
| Total Sugars13g | |
| Protein26g | 52% |
| Vitamin C67mg | 75% |
| Calcium460mg | 35% |
| Iron7mg | 40% |
| Potassium1075mg | 23% |
*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.
