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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 710.7
  • Total Fat: 26.3 g
  • Cholesterol: 52.0 mg
  • Sodium: 998.6 mg
  • Total Carbs: 81.0 g
  • Dietary Fiber: 10.9 g
  • Protein: 37.4 g

View full nutritional breakdown of Veggie Calzones calories by ingredient
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Veggie Calzones

Submitted by: JULIEIRENE


Number of Servings: 4

Ingredients

    CRUST
    1 batch homemade Whole Wheat Pastry Dough
    (see link: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1180485)

    FILLING
    1 cup part-skim ricotta cheese
    1 cup shredded mozzarella
    1 cup spinach, chopped
    1/2 cup sliced mushrooms
    2 cloves minced garlic
    1/4 cup diced onion
    2 srvgs soy pepperoni
    salt & pepper to taste

    MARINARA SAUCE
    2 cloves minced garlic
    2 Tbsp minced onion
    2 large heirloom tomatoes, diced and peeled
    1 Tbsp tomato paste
    2 bay leaves
    1 tsp dried basil
    1 tsp splenda
    salt & pepper to taste

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Directions

1. Preheat the oven to 375
2. Cut the ball of dough into 4 evenly sized pieces. Roll each one out to desired size & thickness. Lay on a lightly oiled pizza pan or cookie sheet and allow to rest.
3. For the filling, over medium heat, sautee garlic, onions and spinach until onions are translucent and spinach wilted. Drain of any liquid and allow to cool.
4. Mix together ricotta, mozzarella cheese, soy pepperoni and spinach/mushroom mixture. Add salt & pepper to taste.
5. Split filling mixture into 4 evenly sized amounts and heap in the center of each flattened disk of dough.
6. Gently fold one side of the dough in half over to meet the other side, so that it takes a half-moon shape. Use your fingers to pinch the crust together on all of the edges.
7. Place the pans in the oven and cook for 20 minutes.
8. While the calzones are cooking, cook marinara sauce ingredients over high heat and bring to a boil. Once boiling, reduce heat to medium-low and allow to simmer until calzones are ready, stirring occasionally.

Serve each calzone with a side of marinara for dipping.

NOTE: These calzones are large and hearty and could really be split in two and served with salads. Here I calculate for each scone to be a serving on its own, and the caloric value includes all parts - crust, filling and marinara.

Serving Size: Makes 4 large calzones & 4 small sides of marinara.

Number of Servings: 4

Recipe submitted by SparkPeople user JULIEIRENE.






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