It’s time to get all of those unused vegetables out of your refrigerator and into this calzone. Grab some basil pesto, cheese and pizza dough, and you have your next meal. See my notes below about the cheese though.
3 lb pizza dough, thawed if frozen
2 Tbsp. olive oil
1 small onion, finely chopped
1 small red bell pepper, finely chopped
1 small zucchini, thinly sliced
8 oz sliced fresh mushrooms (about 3 cups)
2 cups fresh spinach leaves
2 cloves garlic, finely chopped
1 cup basil pesto
2 cups shredded Gouda cheese (8 oz)
- Heat oven to 450°F.
- Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
- To make filling, in 10-inch skillet, heat oil over medium to medium-high heat.
- Add onion, bell pepper, zucchini and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften.
- Add spinach; continue to cook about 2 minutes or until spinach wilts.
- Stir in garlic; cook 1 minute longer.
- Remove from heat; set aside to cool slightly.
- To make each calzone, spread 2 tablespoons pesto on dough round.
- Top with filling. Sprinkle with 1/4 cup Gouda cheese.
- Fold dough over; press edge and twist to seal.
- Place on ungreased cookie sheet.
- Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.
Food Mingle Blog Alternatives and Substitutions:
- I did not enjoy the Gouda cheese in this calzone recipe. Next time, I would definitely switch to mozzarella (and a lot more of it), possibly with some shredded cheddar thrown in just for fun. With that change, I think this Veggie Calzone would be fantastic!
- If you prefer, substitute marinara sauce for the basil pesto, for a more traditionally Italian veggie calzone.
Yield: 8 servings