5 from 12 votes
Vegetarian Mediterranean Calzones
These Vegetarian Mediterranean Calzones combine whole wheat pizza dough with a blend of ricotta, mozzarella, and feta cheeses, plus artichoke hearts, roasted red peppers, kalamata olives, and pizza sauce. The dough is rolled out into circles and filled with this rich mixture, then baked to create handheld pockets with a savory and tangy filling. The mix of Mediterranean ingredients offers a distinct flavor and texture contrast between creamy cheeses and briny olives, enhanced by roasted peppers and artichokes. They make a satisfying vegetarian option for a meal or snack.
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
Servings:
6
calzones
Calories:
579 kcal
Course:
Side Dish, Appetizer, Snacks
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 calzones
Amount Per Serving
Calories 579
% 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.