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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.9
  • Total Fat: 2.8 g
  • Cholesterol: 3.8 mg
  • Sodium: 386.6 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 6.4 g
  • Protein: 11.0 g

View full nutritional breakdown of Grilled Vegetable Calzones calories by ingredient
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Grilled Vegetable Calzones

Submitted by: CHEF_MEG
Grilled Vegetable Calzones

Introduction

These calzones can be made from start to finish on the backyard grill. You'll love the rich and creamy filling! These calzones can be made from start to finish on the backyard grill. You'll love the rich and creamy filling!
Number of Servings: 4

Ingredients

    2 red peppers, thinly sliced
    1 large onion, thinly sliced
    2 cloves garlic, sliced in half
    4 canned artichoke hearts, rinsed and quartered
    3/4 cup 2% cottage cheese, drained*
    1/2 cup chopped parsley or basil
    8 ounces (1/2 pound) whole-wheat pizza dough

    *To drain the cottage cheese, place it in a coffee filter and allow the liquid to drain off before using in your calzone recipe.

Tips

Use any combination of veggies from your garden or the farmers market: eggplant, peppers, tomatoes, spinach... the possibilities are endless.
No grill pan? Use a foil packet instead.

Photo credit: PhotoKitchen.net


Directions

Preheat the grill to 375 degrees. Place a grill pan prepped with nonstick spray on the grill. Add the peppers, onion and garlic, and cook for 15 minutes, stirring every 5 minutes.

Meanwhile, combine the cottage cheese and herbs in a small bowl.

Raise the temperature of the grill to 400 degrees.

Divide the dough into four parts, and spread each piece on a cool baking stone. Divide the grilled vegetables among the four pieces of dough, then add the artichokes. (Note: Be sure to place the filling in the middle of the dough.)

Top with 2 tablespoons of the cottage cheese mixture. Fold over the dough and seal the seams with a fork.

Mist the top of the dough with nonstick spray. Transfer the baking stone to the grill, cover and bake for 20 minutes, or the calzones are golden brown on top.

Serve warm with your favorite tomato sauce.

Serving Size: Makes 4 calzones.






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Member Ratings For This Recipe


  • Very Good
    11 of 12 people found this review helpful
    Made these tonight. They were very good! I am new to this type of grilling and have learned from this first experience! It took me a long time to get 1/4 of the dough to spread out enough, but after all is said and done. The onion, red pepper, and artichoke combination was a good choice. - 7/24/12

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  • Good
    8 of 8 people found this review helpful
    Made it this past weekend. Obviously mine was not as 'perfect looking' as the picture. It was delicious &i will try it again. The "cheese melting" as shown does not happen w/cottage cheese. dough was a bit thin have to try rolling it out maybe. - 7/23/12

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  • Incredible!
    5 of 6 people found this review helpful
    This is excellent!!!!! I didn't change or substitute a single ingredient. It was a hit with our boys. - 7/20/12

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  • 4 of 11 people found this review helpful
    I'm gonna try this, but I think I will use ricotta instead of cottage cheese. I can't handle cooked cottage cheese. - 7/20/12

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  • 4 of 10 people found this review helpful
    Oh, yumm! Using a loaf of frozen bread dough (more economical) or fresh dough from the bakery (fresher) makes this a simple, simple, unique and totally delicious treat. Meat-eaters can saute up some diced chicken with the veggies (or use a drained can). I'd add spinach, perhaps, instead of artichoke - 7/20/12

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  • 3 of 8 people found this review helpful
    the picture shows cheese melting out but cottage cheese!!!!! may try it but with other cheese & veggies - 7/20/13

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  • 2 of 7 people found this review helpful
    As for the pictures, I agree -- SP should show their version of the recipe the way it is made here. If I make a recipe, I try to take a picture and post it so others can see what it really is like. - 7/20/13

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  • 1 of 1 people found this review helpful
    This recipe works just fine in the oven but gains a little flavor from the grill. Follow the instructions and substitute "oven" everywhere it says "grill". Using a stone in the oven will give your crust more crunch without being tough, but a cookie sheet works okay too if you don't have a stone. - 7/10/14

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  • 1 of 6 people found this review helpful
    Can an alternative be provided if you want to make this in the oven? Thanks. - 7/20/12

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  • 1 of 8 people found this review helpful
    holy cow! What a great idea--recipe is fantastic! - 7/20/12

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  • Very Good
    0 of 1 people found this review helpful
    I like to use the unsalted cottage cheese to cut down on my sodium. - 7/7/14

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  • Yummy! Never thought these cook be made on barbecue! Awesome! - 9/24/13

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  • Good
    0 of 1 people found this review helpful
    This looks like is going to taste nice. Can the parsley be replaced with spinach? - 8/31/13

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  • 0 of 3 people found this review helpful
    You can buy dry curd cottage cheese (rather than draining). Dry curd also usually no sodium added to it.
    I think ricotta cheese would make a nicer calzone though. I might try this with my homemade, no-grain, low carb pizza dough. - 8/29/13

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  • 0 of 6 people found this review helpful
    as a diabetic we will need to find something to replace the dough; it has way too many carbs. We will then try this recipe - 7/20/13

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  • 0 of 6 people found this review helpful
    What's a baking stone and where do I purchase one? Is it meant to be used on the barbeque? Can I use a baking pan in place of it? - 7/20/13

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  • 0 of 5 people found this review helpful
    I'm having a hard time finding a place to buy whole wheat pizza dough...anyone have a recipe they could recommend? - 7/23/12

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  • 0 of 7 people found this review helpful
    Looks very yummy and I am going to give it a cook , a tast :) !! To see if its that yummy the way it looks ..... - 7/20/12

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  • 0 of 5 people found this review helpful
    Thanks Chef Meg!! I can just look at this recipe & tell it's gonna be scrumptious. Does this have to have a baking stone, or will heavy duty foil work? - 7/20/12

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  • Very Good
    0 of 9 people found this review helpful
    Wow! I've gotta get a baking stone! - 7/20/12

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