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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 241.3
  • Total Fat: 8.6 g
  • Cholesterol: 16.4 mg
  • Sodium: 555.0 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.5 g

View full nutritional breakdown of Garden Vegetable Calzone calories by ingredient
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Garden Vegetable Calzone

Submitted by: GENIETEST

Introduction

Quick, easy, tasty alternative to pizza.
You can add meat or keep it vegetarian. Another great recipe to clean out your fridge by!
Quick, easy, tasty alternative to pizza.
You can add meat or keep it vegetarian. Another great recipe to clean out your fridge by!

Number of Servings: 4

Ingredients

    1 can Refrigerated Pizza Crust Dough
    .75 (3/4) cup Mushrooms, fresh, sliced
    .75 (3/4) cup Zucchini, thinly sliced
    .5 (1/2) cup Bell Peppers Any Color, copped
    .25 (1/4) cup Scallions, raw, chopped
    4 oz Mozzarella Cheese, part skim milk
    1 Egg white, beaten
    .25 (1/4) tsp Garlic Salt
    .25 (1/4) Basil Leaves, dried
    .25 (1/4) Italian Seasoning (optional)

    *Optional ingredients: Red Onion, Broccoli, Cauliflower, Meat of your choice (cooked first), Avocado, snow peas, carrots, any vegetable works!

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Directions

Heat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine all vegetables and seasoning, mix well.
Unroll dough; pat to form 14x10-inch rectangle. Cut dough into four 7x5-inch rectangles. Divide mozzarella cheese evenly onto half of each rectangle to within 1/2 inch of edges. Top cheese with vegetable mixture (and meat).
Fold untopped dough over filling, turnover fashion; press edges firmly to seal. Place on sprayed cookie sheet. Brush each with beaten egg white.
With a sharp knife cut 2-3 small slits in the top for steam to escape.
Bake at 425°F. for 12 to 15 minutes or until golden brown.

*Serve with warm Pizza Sauce or Spaghetti Sauce for dipping

Makes 4 calzones each is a serving.

Number of Servings: 4

Recipe submitted by SparkPeople user GENIETEST.






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    HAD to add some Ricotta cheese to mine! Yum. - 11/6/08

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  • Love the seasoning in this recipe! I used broccoli instead of zucchini and vidalia onions instead of scallions. I also used a little less mozzerella but added a bit of parmesan cheese to the top of the calzones a few mins before they were done. Delicious and versatile recipe! - 7/8/10

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  • I made these, I did add articokes in them, and they were awesome! I put meat in my hubby's and he liked them too! - 4/17/10

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  • I somehow ended up with a random assortment of ingredients when I made this, but was absolutely (and pleasantly) surprised at how great it turned out anyway! I thought it would be dry without sauce but hubby said it tasted even better this way! Thanks for posting! - 4/15/10

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  • This was so good I'm making it again this weekend. It was really easy to adapt the fillings to each family member's taste! - 3/25/09

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  • Leave out the salt and just use garlic finely chopped or garlic powder without salt. I never use salt in cooking any more. This was delicious! - 1/7/09

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  • This looks wonderful, but I'd like to lower the sodium in this recipe. Any suggestions? - 11/17/08

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  • I tried this tonight...and it was great!! Getting my vegatables in is the hardest thing for me, but this will make it easy. Thanks! - 11/8/08

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  • My son loves this. He even wants to make it! - 11/7/08

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  • Great idea! I used different veggies (zucchini, bell peppers, mushrooms, olives, spinach) and added a little bit of tomato sauce. Fantastic! - 10/24/08

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  • I made this over the weekend and it is absolutely delicious! - 10/20/08

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  • This is an excellent meal with lots of great ingredients in it as well. - 10/12/08

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  • Wonderful dish, honey. (I can call her that since she's my wife)... I highly recommend this recipe. - 10/3/08

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