Veggie Calzone Recipe

Activate yeast and make dough

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Let sit 5–10 minutes until foamy. In a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–6 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1 1/4 hours.

Prepare vegetables

While dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and chopped onion; sauté 2–3 minutes until translucent. Add sliced mushrooms and diced green pepper; cook 4–5 minutes until mushrooms release moisture and vegetables are softened. Add diced tomato and sliced black olives; cook 1–2 minutes just to combine and warm through. Remove skillet from heat and let mixture cool slightly (5–8 minutes).

Season and combine cheeses

In a medium bowl, combine ricotta, 1 cup shredded mozzarella, dried oregano, dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Fold the cooled sautéed vegetables into the ricotta mixture. Taste and adjust seasoning if needed. Reserve remaining 1/2 cup shredded mozzarella to sprinkle inside or on top before baking.

Preheat oven and prepare sheet

Preheat oven to 450°F (230°C). If you have a pizza stone, place it in the oven to preheat; otherwise line a baking sheet with parchment paper or lightly oil it.

Portion dough and fill

Punch down the risen dough and divide into 4 equal portions for medium calzones (or 2 for larger calzones). On a lightly floured surface, roll each portion into a 7–8 inch circle about 1/8–1/4 inch thick. Spoon about 3/4 cup of the filling mixture onto one half of each dough circle, leaving a 1/2 inch border. Sprinkle about 2 tablespoons of the reserved shredded mozzarella over the filling.

Seal calzones

Brush the exposed dough border with a little water. Fold the dough over to enclose the filling and form a half-moon. Press the edges together firmly and crimp with a fork or roll the edge to seal completely. Cut two small slits in the top of each calzone to vent steam.

Egg wash and optional topping

Beat the egg with 1 teaspoon water to make an egg wash. Brush the tops of the calzones lightly with the egg wash for a golden finish. Sprinkle with 1/2 tablespoon grated Parmesan on each calzone if using.

Bake

Transfer calzones to the preheated baking sheet or stone and bake at 450°F (230°C) for 12–16 minutes, until golden brown and the dough is cooked through. Rotate the pan halfway through baking for even color.

Rest and serve

Remove calzones from oven and let rest on a rack for 5 minutes before serving. Serve warm with marinara sauce on the side for dipping, if desired.