Super Veggie Calzone Recipe

Make dough

In a large mixing bowl combine warm water (about 105–115°F), instant yeast, and sugar. Stir and let sit 2–3 minutes until foamy. Add olive oil, flour and salt. Mix until a rough dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball.

Place dough ball in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–90 minutes. While dough rises, prepare the filling.

Prepare vegetables

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté 3–4 minutes until they release moisture and begin to brown. Add diced zucchini, sliced red onion and diced red bell pepper; sauté another 3–4 minutes until vegetables are tender-crisp.

Add chopped spinach to the skillet and cook 1–2 minutes until wilted. Stir in roasted garlic, banana peppers, dried oregano, dried basil, crushed red pepper flakes, kosher salt and black pepper. Cook 30–60 seconds to combine flavors. Remove skillet from heat and let mixture cool slightly.

Combine cheeses and vegetables

In a bowl combine ricotta, shredded mozzarella (reserve 1/4 cup mozzarella for topping if desired), and grated Parmesan if using. Fold in cooled vegetable mixture and diced roma tomatoes. Taste and adjust seasoning with a pinch more salt or pepper if needed. The filling should be moist but not watery; if it's too wet, drain off excess liquid or squeeze vegetables lightly in a fine mesh sieve.

Preheat and divide dough

Position an oven rack in the lower-middle third of the oven and preheat to 475°F (245°C). Line a baking sheet with parchment paper or use a pizza stone. Turn risen dough onto a lightly floured surface and divide into 2 equal portions for two large calzones (or 3 for medium).

Roll each dough portion into a 9–10 inch circle, about 1/4-inch thick, dusting with flour as needed to prevent sticking.

Fill and seal

Spoon about half of the filling onto one half of each dough circle, leaving a 1-inch border all around. Do not overfill. Fold the dough over to enclose filling and crimp the edges firmly with your fingers or press with a fork to seal. Make 2–3 small slits in the top of each calzone to vent steam.

Egg wash and bake

Beat the egg with 1 teaspoon water to make an egg wash. Brush the tops and sealed edges of each calzone lightly with the egg wash. Transfer calzones to the prepared baking sheet (or onto preheated pizza stone) and bake in the preheated oven for 14–18 minutes, until golden brown and internal temperature reaches about 190°F (internal cheese bubbling). Rotate the sheet halfway through baking for even color.

Remove calzones from oven and let rest 5 minutes before serving. Garnish with fresh basil if using.

Serve

Serve each calzone with warmed marinara sauce on the side for dipping. Cut in half to share.