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Veggie Calzones
Veggie Calzones
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Prep Time:
30 minutes
Total Time:
50 minutes
Freeze-to-table hearty dish for quick meals and snacks - make a double batch.
Ingredients:
  • 3 lb homemade pizza dough or store-bought dough for 3 pizzas
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 small zucchini, thinly sliced
  • 1 package (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)
Instructions:
  • Preheat oven to 450°F. Divide the pizza dough into 8 pieces and shape each into 8-inch round disks.
  • In a large skillet, heat oil over medium-high heat. Sauté onion, bell pepper, zucchini, and mushrooms until slightly softened, about 5-7 minutes. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and cook for another minute. Remove from heat and let cool slightly.
  • Spread a generous layer of flavorful pesto onto the dough round, add the delicious filling, and sprinkle a generous amount of Gouda cheese on top. Remember not to overstuff the calzone. Fold the dough over the filling, press the edges, and twist to seal. Transfer the calzone onto an ungreased cookie sheet.
  • Bake the calzones until golden brown, then slice them in half before serving.

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