Family Size Veggie Calzone
Dive into the comforting goodness of a hearty Family Size Veggie Calzone, a perfect recipe for bringing everyone together at the table. This crowd-pleasing dish features golden, flaky pizza dough stuffed with a medley of vibrant sautéed vegetables, including zucchini, bell peppers, mushrooms, and spinach, all seasoned with fragrant dried herbs like oregano and basil. A generous layer of marinara sauce and a mix of gooey mozzarella and nutty parmesan cheese tie it all together, creating a cheesy, savory filling that’s irresistible. Easy to assemble and baked to perfection in just 25 minutes, this calzone is an ideal vegetarian option for weeknight dinners, game nights, or casual gatherings. Serve this homemade masterpiece with extra marinara on the side for dipping, and watch it disappear in no time!
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Recipe Information
Ingredients
- 1 pound pizza dough
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 3 cups baby spinach
- 1 cup mushrooms, sliced
- 1 cup marinara sauce
- 2 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- 2 tablespoons flour (for dusting)
Instructions
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add minced garlic, diced onion, bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables soften.
Add mushrooms and cook for another 3 minutes. Stir in baby spinach and cook until just wilted, about 1-2 minutes. Season with salt, pepper, dried oregano, and dried basil. Remove from heat and let the mixture cool slightly.
Lightly flour a clean surface and roll out the pizza dough into a large oval or rectangle, about 1/4-inch thick.
Transfer the dough to the prepared baking sheet. Spread marinara sauce on one half of the dough, leaving about 1 inch of space around the edges.
Top the marinara sauce with the sautéed vegetable mixture. Sprinkle shredded mozzarella and grated parmesan over the vegetables.
Carefully fold the dough over the filling to create a half-moon shape. Press the edges together and crimp them to seal tightly.
Brush the top of the calzone with the beaten egg to create a golden crust during baking.
Use a sharp knife to make 2-3 small slits on the top of the calzone for ventilation.
Bake in the preheated oven for 25 minutes, or until the crust is golden brown and cooked through.
Remove from the oven and let the calzone rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 5760 mg | 250% | |
| Total Carbohydrate | 248.6 g | 90% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 26.5 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2362 mg | 182% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2146 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
