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Vegetable Calzone in a plate with Sauce
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Vegetable Calzone Stuffed With Onion, Bell Pepper And Spinach

Vegetable Calzones are pizza pockets in simpler form which originated in Naples as folded pizza. It is served a street food in Italy as it is easy to eat when compared to pizza.
Course: Baking, savory snack, Snack, Snacks
Cuisine: Italian
Diet: Vegetarian
Servings: 12 Calzones
Calories: 253kcal

Equipment

  • Oven
  • Rolling Pin

Ingredients

TO MAKE THE DOUGH –

  • 3 ½ cups Bread flour Can be substituted with All purpose flour
  • 1 – 1 ½ cups Water Warm
  • 2 tsp Instant yeast
  • 1 ½ tbsp Sugar
  • 1 tsp Salt
  • ¼ cup Olive oil

TO MAKE THE FILLING –

  • 1 large Onion Sliced thin
  • 1 Red Bell Pepper Chopped fine
  • 10 oz Spinach I used frozen
  • 2 cloves Garlic Minced finely
  • 2 tsp Crushed red pepper Adjust based on your spice level
  • 2 tsp Italian seasoning Or use a blend of dried herbs of your choice
  • to taste Salt
  • 1 tbsp Olive oil

OTHER INGREDIENTS –

  • 1 cup Pizza sauce or Marinara sauce
  • 1 ½ cups Mozzarella cheese Shredded

Instructions

TO MAKE THE DOUGH –

  • I made the dough using my Kitchen aid mixer. Add all the ingredients except water to the bowl of the mixer. Mix well to combine and then add about 1 cup of water.
  • Run the mixer on low speed to mix all the ingredients. Add more water as needed to form a soft and slightly sticky dough.
  • Knead on low speed for about 8 minutes until the dough is very smooth and soft.
  • Leave the dough in a well-oiled bowl and cover it with plastic wrap. Let it rise in a warm place for about an hour to hour and a half or until doubled in volume.

TO MAKE THE FILLING –

  • If using frozen spinach, thaw it. If using fresh spinach, finely chop the leaves and keep it ready.
  • In a wide pan, heat the oil. Add the onions and fry until golden brown. Add the minced garlic and fry for a minute more.
  • Now add the bell peppers and mix well. Fry for about 3 minutes until slightly soft and then add the spinach along with salt and seasonings and mix well. Cook until the vegetables are cooked and all the moisture had evaporated.
  • Let the filling cool.

TO MAKE THE CALZONES –

  • Once the dough has risen, punch it out gently, and then divide it into 12 equal parts.
  • Now roll each part into a 5 or 6-inch circle.
  • Spread about 2 tbsp of pizza sauce or marinara on the rolled dough leaving about an inch on the sides.
  • Add about 2 tbsp of vegetable filling in the middle of the dough.
  • Top it off with about 2 tbsp of cheese.
  • Fold the dough over the filling and seal the edges by pinching it tightly or by using the tines of the fork.

BAKING THE VEGETABLE CALZONE –

  • Preheat the oven to 425 F.
  • Arrange the assembled calzones on a greased tray and brush the top with some milk (or egg wash).
  • Bake for 25 – 30 minutes or until the calzones are golden brown, rotating the tray once in between.
  • Serve with Marinara sauce on the side.

Nutrition

Calories: 253kcal | Carbohydrates: 33g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 417mg | Potassium: 303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2813IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 2mg