Roast Vegetable Calzone Recipe

Name: Roast Vegetable Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs bread dough; 1 cup roasted red pepper; 1/2 cup sun-dried tomato; 2 zucchini; 2 eggplants; 2 mushrooms; 1 cup artichoke heart; 1 cup feta cheese; 1 cup cheddar cheese; olive oil; 10 -12 kalamata olives, Pits removed; dried herbs; poppy seed; egg wash

Servings: persons

2 lbs bread dough
1 cup roasted red pepper
1/2 cup sun-dried tomato
2 zucchini
2 eggplants
2 mushrooms
1 cup artichoke heart
1 cup feta cheese
1 cup cheddar cheese
olive oil
10 -12 kalamata olives, Pits removed
dried herbs
poppy seed
egg wash

1
Preheat oven to 350 degrees F.
2
Cut up the vegetables in large chunks. Toss with olive oil, salt & pepper, and spread evenly on a baking tray.
3
Roast the vegetables in the oven for 10 to 15 minutes, or until just cooked. Remove from the oven and allow to cool.
4
Dived the fococcia dough in half. Roll out one half of the dough into a large circle that will fit your largest baking tray, approx 18 inches. Score the daough with a fork to avoid bubbling and parbake for 5 minutes in the oven. Allow to cool.
5
Once the vegetables have cooled, put them in a large mixing bowl with the cheeses, and mix gently.
6
Spread the vegetable/ cheese mix evenly on the parbaked fococcia round. Add a little extra cheese to the top. Egg wash the edge.
7
Roll out the other half of the dough into a circle a little larger than the base. Cover the vegetables so that a little hangs over the edge. Roll up the edge of the top dough to the edge of the bottom.
8
Egg Wash the top. Sprinkle with mixed herbs and poppyseeds. Place olives around the edge of the calzone for decoration.
9
Bake for 25-30 minutes, or until nice and golden brown. Allow to cool.
10
Slice between the olives and serve.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs bread dough, 1 cup roasted red pepper, 1/2 cup sun-dried tomato, 2 zucchini, and more.

Yes, Roast Vegetable Calzone falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Vegetable Calzone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions