Vegetarian Mediterranean Calzones
User Reviews
5
Vegetarian Mediterranean Calzones
Description
Vegetarian Mediterranean Calzones use whole wheat pizza dough as a sturdy base, holding a mixture of three cheeses: ricotta for creaminess, shredded mozzarella for meltiness, and crumbled feta for a salty tang. The filling is enriched with artichoke hearts, roasted red peppers, and kalamata olives, lending subtle Mediterranean bitterness and sweetness alongside the cheeses. The dough is divided, shaped, and rolled into 8-inch circles, then filled on one half, leaving an edge for sealing. Baking at a high temperature crisps the crust while melting the cheese filling inside. The calzones can be served with extra pizza sauce for dipping or spreading. This recipe balances a hearty, cheesy interior with a wholesome dough for a fulfilling vegetarian dish.
The calzones have a nicely chewy crust from the whole wheat dough, contrasting the soft, creamy, and slightly tangy cheese blend with the aroma of roasted vegetables and olives. Baking at 450°F ensures a golden brown and cooked-through crust. These can be eaten warm as a main dish or packed for lunches and snacks, making them versatile and portable.
Ingredients
- 32 oz whole wheat pizza dough split into two balls; I like Trader Joe's refrigerated pizza dough
- 2 cups ricotta cheese whole milk or low-fat works
- 1 cup mozzarella cheese shredded
- ½ cup feta cheese crumbled
- ½ cup artichoke hearts canned in water; drained and roughly chopped
- ½ cup red bell pepper chopped, roasted
- ⅓ cup kalamata olives halved
- ½ cup pizza sauce plus more for serving, if desired
Instructions
- Preheat oven to 450°F. Lightly oil two large rimmed baking sheets and set aside.
- Cut each ball of pizza dough into equal thirds. Let the dough rest for a few minutes while you prepare your fillings.
- In a medium bowl, mix together the ricotta, mozzarella, and feta cheeses until combined. Make sure the rest of your ingredients are ready. (If you still have some chopping to do, now is the time!)
- It's time to assemble the calzones! Place a ball of dough onto a lightly floured board or pastry map and sprinkle the top with a pinch or two of additional flour. Use your fingers to first stretch the dough, and then roll with a rolling pin until you have an 8-inch circle. If the dough shrinks back after rolling, let it rest for 5 minutes and try again.
- Now fill your 'zone! Sprinkle a few artichoke pieces, roasted red peppers, and olives on the bottom half of your dough circle, leaving about a 1-inch border between the fillings and the edge. Remember, your fillings need to go into six calzones, so plan accordingly! Now plop about ⅓ cup of the ricotta filling on top of the veggies, and then spoon a line of pizza sauce along the top of the ricotta (it works out to about 1 ½ tablespoons of sauce per calzone).
- Now it's time to seal this bad boy! Dip your fingers in a bowl of water and wet the edges of the bottom half of the calzone. Fold the top half over the fillings to form a sideways half moon shape and press the edges firmly with your fingers to seal. At this point, you can roll the edges to help form a better seal, or I like to use the tines of a fork to press the edges.
- Carefully transfer the calzone to a baking sheet and repeat steps to assemble the remaining calzones.
- Once the calzones are lined up on the baking sheets (I can fit 3 calzones per sheet), use a sharp knife to slice a 2-inch slit into the tops of each one. This allows the steam to escape the calzone and helps prevent seeping.
- Bake until the dough is golden brown, about 10–12 minutes. Allow to cool for about 5 minutes before serving and serve with additional pizza sauce if using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6calzones
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1calzone | |
| Calories | 579kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 68mg | 23% |
| Sodium | 1508mg | 63% |
| Potassium | 196mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 337mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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