Veggie Calzone

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 396.1
  • Total Fat: 16.7 g
  • Cholesterol: 39.0 mg
  • Sodium: 857.0 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 19.2 g

View full nutritional breakdown of Veggie Calzone calories by ingredient
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This recipe is a little time-consuming with all the prep, but it comes together easily and tastes yummy! This recipe is a little time-consuming with all the prep, but it comes together easily and tastes yummy!
Number of Servings: 4


    5 cups fresh spinach
    10 baby carrots, sliced
    8 oz. fresh mushrooms, sliced
    1 cup yellow onion, chopped
    1 Tbsp. olive oil
    1 cup shredded mozzarella cheese
    .75 cup part-skim ricotta cheese
    1 clove garlic, minced
    1 tsp. parsley
    1/8 tsp. black pepper
    1 pkg. refrigerated pizza dough


Make sure to have flour on hand for rolling out the circles of pizza dough. It gets pretty sticky!


1. Preheat oven to 350.
2. Wilt spinach by placing it in a nonstick skillet with about a 1/2" of water. Cook over medium heat until just wilted (about 2 minutes).
3. Slice up carrots, mushrooms, and onions. Saute onions and carrots in olive oil for about 2-3 minutes before adding mushrooms. Continue to saute until onions and mushrooms are softened and carrots are tender, yet crunchy.
4. In a large bowl, mix together spinach, carrots, mushrooms, and onions. Let cool just a bit before adding mozzarella cheese, ricotta cheese, garlic, parsley, and black pepper.
5. Cut pizza dough into four equal pieces. Roll each piece into an 8" circle. Place filling on one half of each circle, leaving a border so you can seal the calzone. Fold dough over and pinch edges together to seal.
6. Spray baking sheet with nonstick spray. Use fork to poke holes in the top of the calzones. Bake 25 minutes or until golden.

Serving Size: makes 4 calzones

Number of Servings: 4

Recipe submitted by SparkPeople user MMCOOL_1.

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