Grilled Vegetable Calzones

Grilled Vegetable Calzones

3.7 of 5 (17)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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.

Rate This Recipe

Member Ratings For This Recipe


  • Very Good
    13 of 14 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

    Was this review helpful?   yes  No

  • Good
    10 of 10 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

    Was this review helpful?   yes  No


  • 7 of 14 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

    Was this review helpful?   yes  No


  • 6 of 6 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

    Was this review helpful?   yes  No

  • Incredible!
    6 of 7 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

    Was this review helpful?   yes  No
See All Comments