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Vegetable Calzone Recipe

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Vegetable Calzone Recipe

Prep Time: Cook Time:


  • Spices, pepper, black | 1.00 tsp, ground
  • Salt | 1.00 dash
  • Spices, nutmeg, ground | 0.25 tsp
  • Seedless golden raisins | 0.13 cup not packed
  • Dried pine nuts | 2.00 oz 167 kernels
  • Onions raw | 1.00 large
  • Hot chili red pepper, raw | 1.00 pepper
  • Garlic, raw | 1.00 Tbsp
  • Whole milk mozarella cheese | 6.00 oz
  • Frozen spinach | 2.00 cup
  • Olive oil | 1.00 tablespoon
  • Drinking tap water | 4.00 fl oz
  • Salt | 0.50 tsp
  • Yeast, baker's, active dry | 0.50 tsp
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 287.29 mg

Fat per serving: 15.78 g

Saturated fat per serving: 4.60 g

Protein per serving: 12.42 g

Sodium per serving: 246.08 mg

Cholesterol per serving: 22.40 g


  1. Make up the double quantity of pizza dough according to the pizza dough recipe, to go to that recipe. When you prepared the dough leave to rise once.
  2. Dice the cheese; crush the garlic clove; core, deseed and slice the pepper; thinly slice the onion; set them aside. Preheat the oven at a temperature of 400*F.
  3. At the same time, prepare the filling. In a frying pan, heat the oil then add pepper, onion and garlic and then fry for 5 minutes until golden. Drain the spinach, squeeze out any excess liquid and chop the spinach very finely. Mix into the onion mixture and remove from the heat. Stir in raisins, pine nuts, cheese, nutmeg, salt and pepper and then set aside to cool.
  4. Knead the risen dough lightly and equally divide into six pieces. Roll out each piece to make 7 inch round. Put fillings into the rounds, brush the edges with water. Then bake it at the top of the oven for 20 minutes until the calzone are golden. Put out of the oven and let stand for 10 minutes.
  5. Serve.

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