After so many tempts of making the perfect pizza dough, I finally decided to use my moms pizza dough recipe for these AMAZING veggie calzones. Everything from the filling to the perfect pizza dough makes this whole calzone worth a try. I promise you won’t regret it and best part if you can customize the filling to anything you like.
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Veggie Lovers Calzones
After so many tempts of making the perfect pizza dough, I finally decided to use my moms pizza dough recipe for these AMAZING veggie calzones. Everything from the filling to the perfect pizza dough makes this whole calzone worth a try. I promise you won’t regret it and best part if you can customize the filling to anything you like.
Ingredients
- 2 Packets active dry yeast
- 8 tbsp warm water
- 1 tsp sugar
- 2 cups all purpose flour
- ½ tsp Italian seasoning
- ½ tsp salt
- 4 tbsp oil
- ½ cup water
Veggie Filling
- 1 cup broccoli
- ½ cup spinach
- ½ cup bell peppers of choice sliced
- ½ cup onions sliced
- 2 tbsp oil
- 1 tbsp garlic grated
- ½ tbsp Italian seasoning
- 2 tsp crushed red pepper
- 1 cup shredded cheese of choice
- 1 12oz ricotta cheese
- 1 cup favorite pizza sauce
Instructions
Veggie Filling
- In a hot pan, add oil garlic, all the veggies and seasoning. Cook this on med/high heat for 5-7 mins until veggies have a char. Once veggies are cooked turn off heat and set aside until ready to fill the calzones.
Calzone dough
- In the bowl combine the warm water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Let it proof for five minutes, especially if you haven’t used it lately. When it gets foamy, this verifies your yeast is still alive.
- In a bowl combine the oil, italian seasoning, flour and the salt. Add the yeast mixture and 1/2 cup of water. Mix everything together until well combined,the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart. You can mix this together in a stand mixer with a hook or mix it with a wooden spoon or even your hands the best tool!
- Grease a large bowl, turn the dough to coat it in oil. Cover the bowl with a towel and a let the dough rise at room temperature until doubled, 30mins. I put the bowl in the oven with just the oven light on, which tends to give it a good temperature for rising.
- Preheat oven to 350°F. Sprinkle some flour on a work surface and lightly punch the dough down, then turn it out onto the floured surface. Use floured hands to start pulling the dough up and around, gathering the ends together and forming a smooth ball on one side. Turn the ball over, so the top is smooth. If the dough is still a bit sticky when you go to roll it out, just sprinkle on a little more flour.
- Take the ball of dough and flatten it with your hands on a slightly floured work surface. Divide pizza dough into 4 pieces. On a lightly floured surface, roll one piece of dough out into an 8" circle, about ¼" thick. Spoon pizza sauce in middle of dough, then dot with ricotta and top with veggie filling and cheese.
- Gently fold dough in half, dampen seams with water and pinch together, then crimp edges all around. Repeat with remaining dough. Transfer to prepared baking sheets. Brush tops with oil and sprinkle with salt. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents.
- Bake until tops are golden and filling is bubbling, 20 minutes, brushing with more oil halfway through. Let cool 5 minutes before cutting open.
Notes
- I usually make the veggie filling while the dough is rising so I save a lot of time.
- You can fill these calzones up with anything and everything you desire, meat lovers, spinach and ricotta or just simple pizza sauce with cheese.
