Roasted Vegetable and Feta Calzones
Elevate your weeknight dinner game with these irresistible Roasted Vegetable and Feta Calzones—perfectly crispy pockets of golden-brown pizza dough stuffed with a medley of tender, caramelized zucchini, red bell pepper, and red onion. Enhanced with baby spinach, tangy feta cheese, and melty mozzarella, these handheld delights are bursting with Mediterranean-inspired flavor. A store-bought pizza dough shortcut makes them quick and easy to prepare, while a simple egg wash ensures a beautiful finish. Serve them warm with a side of marinara sauce for dipping, and watch them disappear! These calzones are not just a hearty, comforting meal—they're a great way to sneak in vegetables while satisfying your craving for something cheesy and delicious. Perfect for family dinners or meal prep, these roasted vegetable calzones will become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 1 pound store-bought pizza dough
- 1 zucchini
- 1 red bell pepper
- 1 red onion
- 2 cups baby spinach
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup crumbled feta cheese
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons all-purpose flour
- 1 egg
- 1 tablespoon water
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and dice the zucchini, red bell pepper, and red onion into small bite-sized pieces.
In a large bowl, toss the zucchini, red bell pepper, and red onion with the olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
Spread the vegetables in an even layer on the prepared baking sheet and roast in the oven for 15 minutes, stirring halfway through, until tender and slightly caramelized. Remove from the oven and set aside to cool slightly.
Lightly flour a clean surface and roll out the pizza dough into a large rectangle, about 1/4-inch thick. Use a knife or pizza cutter to divide the dough into 4 equal squares.
Place a small handful of baby spinach on one half of each dough square. Add a generous spoonful of the roasted vegetables on top of the spinach, followed by 2 tablespoons of crumbled feta cheese and 1 tablespoon of shredded mozzarella.
Fold the empty half of the dough over the filling to form a triangle. Press the edges together firmly and crimp them with the tines of a fork to seal.
Transfer the prepared calzones to a parchment-lined baking sheet.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the calzones with the egg wash to ensure a golden-brown finish.
Bake the calzones in the preheated oven for 15-18 minutes, or until the dough is golden brown and puffed.
Remove the calzones from the oven and let them cool for 5 minutes before serving. Serve warm with marinara sauce on the side for dipping if desired.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 8706 mg | 379% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 27.5 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1045 mg | 80% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1427 mg | 30% | |
*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.
