Vegetable Calzones are pizza pockets in simpler form which originated in Naples as folded pizza. It is served as street food in Italy as it is easy to eat when compared to pizza.
Pizza, calzone what is the difference? I want to say it in a Tamil movie-style reply, what’s in the name - the filling is inside in one and the filling is out in the other. Calzones are pizza pockets in a simpler form which originated in Naples as a folded pizza.
It is served as street food in Italy as it is easy to eat when compared to pizza. The calzones are typically filled in with pizza toppings, shaped like a half-moon, and then fried or baked. It is served with marinara sauce on the side.
I have always wanted to make Vegetable calzones at home instead of the usual pizza on pizza nights, but never got to it. When trying to decide on the kind of dough to make, I stuck to the basic bread recipe but with olive oil in it to flavor the dough.
If preferred you could also use some dried herbs in the dough. I kept the filling for the vegetable calzone very simple with onions, bell pepper, and spinach.
I used red bell pepper for some color in the vegetable calzones. From the dough, I made 10 calzones and 2 small personal cheese pizzas for my boys.
The calzones that I made were single-serve small ones. If preferred you could make 4 large calzones and then slice them in two and serve.
Ingredients To Make Vegetable Calzone - (Makes 12 Calzones)
To Make The Dough -
- Bread flour - 3 ½ cups (can be substituted with All Purpose Flour)
- Warm water - 1 - 1 ½ cups
- Instant yeast - 2 tsp
- Sugar - 1 ½ tbsp
- Salt - 1 tsp
- Olive oil - ¼ cup
To Make The Filling -
- Onion - 1 large (sliced thin)
- Red Bell Pepper - 1 (chopped fine)
- Spinach - 10 oz (I used frozen)
- Garlic - 2 cloves (minced finely)
- Crushed red pepper - 2 teaspoon (adjust based on your spice level)
- Italian seasoning - 2 teaspoon (or use a blend of dried herbs of your choice)
- Salt - to taste
- Olive oil - 1 tbsp
Other Ingredients -
- Pizza sauce or Marinara sauce - 1 cup
- Mozzarella cheese - 1 ½ cups (shredded)
Procedure To Make Vegetable Calzones -
To Make The Dough -
I made the dough using my Kitchen-Aid mixer. Add all the ingredients except water to the bowl of the mixer. Mix well to combine and then add about 1 cup of water.
Run the mixer on low speed to mix all the ingredients. Add more water as needed to form a soft and slightly sticky dough.
Knead on low speed for about 8 minutes until the dough is very smooth and soft.
Leave the dough in a well-oiled bowl and cover it with plastic wrap. Let it rise in a warm place for about an hour to an hour and a half or until doubles in volume.
To Make The Filling -
If using frozen spinach, thaw it. If using fresh spinach, finely chop the leaves and keep it ready.
In a wide pan, heat the oil. Add the onions and fry until golden brown. Add the minced garlic and fry for a minute more.
Now add the bell peppers and mix well. Fry for about 3 minutes until slightly soft and then add the spinach along with salt and seasonings and mix well. Cook until the vegetables are cooked and all the moisture has evaporated.
- Let the filling cool.
To Make The Vegetable Calzones -
Once the dough has risen, punch it out gently and then divide it into 12 equal parts.
Now roll each part into a 5 or 6-inch circle.
Spread about 2 tablespoon of pizza sauce or marinara on the rolled dough leaving about an inch on the sides.
Add about 2 tablespoon of vegetable filling in the middle of the dough.
Top it off with about 2 tablespoon of cheese.
Fold the dough over the filling and seal the edges by pinching it tightly or by using the tines of the fork.
Baking The Vegetable Calzone -
Preheat the oven to 425 F.
Arrange the assembled calzones on a greased tray and brush the top with some milk (or egg wash).
Bake for 25 - 30 minutes or until the calzones are golden brown, rotating the tray once in between.
- Serve with Marinara sauce on the side.
More Street Foods
- Misal Pav - A delightful Maharashtrian Spiced Curry With Bread
- Pav Bhaji | Famous Indian Street Food
- Churumuri | Beach Style Masala Pori
- Corn Pineapple Salsa | Salad
Recipe
Equipment
- ▢ Oven
- ▢ Rolling Pin
Ingredients
TO MAKE THE DOUGH -
- ▢ 3 ½ cups Bread flour Can be substituted with All purpose flour
- ▢ 1 - 1 ½ cups Water Warm
- ▢ 2 teaspoon Instant yeast
- ▢ 1 ½ tablespoon Sugar
- ▢ 1 teaspoon Salt
- ▢ ¼ cup Olive oil
TO MAKE THE FILLING -
- ▢ 1 large Onion Sliced thin
- ▢ 1 Red Bell Pepper Chopped fine
- ▢ 10 oz Spinach I used frozen
- ▢ 2 cloves Garlic Minced finely
- ▢ 2 teaspoon Crushed red pepper Adjust based on your spice level
- ▢ 2 teaspoon Italian seasoning Or use a blend of dried herbs of your choice
- ▢ to taste Salt
- ▢ 1 tablespoon Olive oil
OTHER INGREDIENTS -
- ▢ 1 cup Pizza sauce or Marinara sauce
- ▢ 1 ½ cups Mozzarella cheese Shredded
Instructions
TO MAKE THE DOUGH -
- I made the dough using my Kitchen aid mixer. Add all the ingredients except water to the bowl of the mixer. Mix well to combine and then add about 1 cup of water.
- Run the mixer on low speed to mix all the ingredients. Add more water as needed to form a soft and slightly sticky dough.
- Knead on low speed for about 8 minutes until the dough is very smooth and soft.
- Leave the dough in a well-oiled bowl and cover it with plastic wrap. Let it rise in a warm place for about an hour to hour and a half or until doubled in volume.
TO MAKE THE FILLING -
- If using frozen spinach, thaw it. If using fresh spinach, finely chop the leaves and keep it ready.
- In a wide pan, heat the oil. Add the onions and fry until golden brown. Add the minced garlic and fry for a minute more.
- Now add the bell peppers and mix well. Fry for about 3 minutes until slightly soft and then add the spinach along with salt and seasonings and mix well. Cook until the vegetables are cooked and all the moisture had evaporated.
- Let the filling cool.
TO MAKE THE CALZONES -
- Once the dough has risen, punch it out gently, and then divide it into 12 equal parts.
- Now roll each part into a 5 or 6-inch circle.
- Spread about 2 tablespoon of pizza sauce or marinara on the rolled dough leaving about an inch on the sides.
- Add about 2 tablespoon of vegetable filling in the middle of the dough.
- Top it off with about 2 tablespoon of cheese.
- Fold the dough over the filling and seal the edges by pinching it tightly or by using the tines of the fork.
BAKING THE VEGETABLE CALZONE -
- Preheat the oven to 425 F.
- Arrange the assembled calzones on a greased tray and brush the top with some milk (or egg wash).
- Bake for 25 - 30 minutes or until the calzones are golden brown, rotating the tray once in between.
- Serve with Marinara sauce on the side.
Nutrition
More Stuffed Breads
- Peynirli Poğaça - Turkish Poğaça With Feta And Herb
- Vegetable Stuffed Braided Bread | Spicy Braided Stuffed Bread
- Pull Apart Pinwheel Rolls with Leftover French Fries
- Nutella Brioche Flower Bread
Vegetable Calzone Stuffed With Onion, Bell Pepper And Spinach
Equipment
- Oven
- Rolling Pin
Ingredients
TO MAKE THE DOUGH –
- 3 ½ cups Bread flour Can be substituted with All purpose flour
- 1 – 1 ½ cups Water Warm
- 2 teaspoon Instant yeast
- 1 ½ tablespoon Sugar
- 1 teaspoon Salt
- ¼ cup Olive oil
TO MAKE THE FILLING –
- 1 large Onion Sliced thin
- 1 Red Bell Pepper Chopped fine
- 10 oz Spinach I used frozen
- 2 cloves Garlic Minced finely
- 2 teaspoon Crushed red pepper Adjust based on your spice level
- 2 teaspoon Italian seasoning Or use a blend of dried herbs of your choice
- to taste Salt
- 1 tablespoon Olive oil
OTHER INGREDIENTS –
- 1 cup Pizza sauce or Marinara sauce
- 1 ½ cups Mozzarella cheese Shredded
Instructions
TO MAKE THE DOUGH –
- I made the dough using my Kitchen aid mixer. Add all the ingredients except water to the bowl of the mixer. Mix well to combine and then add about 1 cup of water.
- Run the mixer on low speed to mix all the ingredients. Add more water as needed to form a soft and slightly sticky dough.
- Knead on low speed for about 8 minutes until the dough is very smooth and soft.
- Leave the dough in a well-oiled bowl and cover it with plastic wrap. Let it rise in a warm place for about an hour to hour and a half or until doubled in volume.
TO MAKE THE FILLING –
- If using frozen spinach, thaw it. If using fresh spinach, finely chop the leaves and keep it ready.
- In a wide pan, heat the oil. Add the onions and fry until golden brown. Add the minced garlic and fry for a minute more.
- Now add the bell peppers and mix well. Fry for about 3 minutes until slightly soft and then add the spinach along with salt and seasonings and mix well. Cook until the vegetables are cooked and all the moisture had evaporated.
- Let the filling cool.
TO MAKE THE CALZONES –
- Once the dough has risen, punch it out gently, and then divide it into 12 equal parts.
- Now roll each part into a 5 or 6-inch circle.
- Spread about 2 tablespoon of pizza sauce or marinara on the rolled dough leaving about an inch on the sides.
- Add about 2 tablespoon of vegetable filling in the middle of the dough.
- Top it off with about 2 tablespoon of cheese.
- Fold the dough over the filling and seal the edges by pinching it tightly or by using the tines of the fork.
BAKING THE VEGETABLE CALZONE –
- Preheat the oven to 425 F.
- Arrange the assembled calzones on a greased tray and brush the top with some milk (or egg wash).
- Bake for 25 – 30 minutes or until the calzones are golden brown, rotating the tray once in between.
- Serve with Marinara sauce on the side.
