Vegetarian Veggie Calzone Recipe
Make Vegetarian Veggie Calzone Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Cheese & Binder
Assembly & Finish
Method
Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp salt until evenly combined.
- 2
Add wet ingredients
Make a well in the center of the dry mixture. Add 1 1/4 cups warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium-low for 5–6 minutes. Add small pinches of flour if dough is excessively sticky (do not add more than the 1/4 cup reserved).
- 4
First rise
Form dough into a ball, lightly oil a large bowl, place dough seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.
Filling
- 5
Prep vegetables
While the dough rises, thinly slice the onion, red bell pepper, zucchini, and mushrooms. Mince the garlic and rinse and roughly chop the spinach if leaves are large.
- 6
Sauté
Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced onion and cook 3–4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant. Add the bell pepper and zucchini and cook 4–5 minutes until starting to soften. Add the mushrooms and continue cooking 3–4 minutes until mushrooms release moisture.
- 7
Wilt spinach & season
Add the packed spinach to the skillet in batches, stirring until wilted. Sprinkle in 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 3/4 tsp salt, and 1/2 tsp black pepper. Cook another 1–2 minutes to combine flavors. Remove skillet from heat and let mixture cool for 8–10 minutes to prevent scrambling the egg and curdling cheeses.
Cheese & Binder
- 8
Combine filling
In a medium bowl, combine 1 cup ricotta, 1 1/2 cups shredded mozzarella, 1/4 cup grated Parmesan, 1 large egg, and 2 tbs chopped fresh parsley. Fold in the cooled vegetable mixture until evenly distributed. Taste and adjust seasoning with additional salt or pepper if needed. The filling should be moist but not excessively wet; if too wet, squeeze out small amounts of liquid from vegetables into a bowl before adding.
Assembly & Bake
- 9
Preheat oven & prepare surface
Preheat the oven to 475°F (245°C). If using a baking stone, place it on the middle rack to heat. Line a baking sheet with parchment paper or lightly oil it. Lightly flour a work surface with 1/4 cup flour.
- 10
Divide dough
Punch down the risen dough and turn onto the floured surface. Divide into 4 equal pieces for medium calzones (about 8 ounces each). Let dough rest 5 minutes, then shape each piece into a disc.
- 11
Roll out
Roll each disc into a 7–8 inch circle, about 1/4 inch thick, using a rolling pin. Keep unused dough covered to prevent drying.
- 12
Fill
Place about 3/4 to 1 cup of the cheese-and-vegetable filling onto one half of each dough circle, leaving a 1/2 inch border. Do not overfill to ensure proper sealing.
- 13
Seal
Brush the exposed dough border lightly with a little water. Fold the empty half over the filling to form a half-moon. Press edges to seal, then crimp with a fork or fold and roll the edge to create a tight seal. Use a small paring knife to cut two small slits in the top of each calzone to vent steam.
- 14
- 15
Bake
Transfer calzones to the prepared baking sheet (or onto the hot baking stone using a peel) and bake in the preheated oven for 12–16 minutes, or until the crust is golden brown and sounds hollow when tapped. Rotate the pan halfway through baking for even color.
- 16
Rest & serve
Remove calzones from oven and let rest on a rack for 5 minutes before serving to allow filling to set. Serve warm with marinara sauce on the side for dipping if desired.
