Veggie Calzone Recipe

Make the dough

In a large bowl or the bowl of a stand mixer, whisk together 3 cups flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Make a well and add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil. Stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead in a stand mixer with dough hook for 4–5 minutes). If dough is sticky, add up to 2 tbs more flour, 1 tbs at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Punch down the dough and divide into 2 equal portions for two medium calzones (or leave whole for one large). Let rest 10 minutes before rolling.

Cook the vegetables

Heat 1 tbs olive oil in a large skillet over medium heat. Add 1 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 cup diced bell pepper, 1 cup diced zucchini, and 1 cup sliced mushrooms; cook 5–7 minutes until softened and most moisture has evaporated.

Add 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes; cook 1 minute until fragrant.

Stir in 2 tbs tomato paste and 2 tbs water to loosen; cook 1–2 minutes, scraping up any browned bits. Remove skillet from heat and stir in 2 cups packed baby spinach until wilted and evenly combined. Taste and adjust seasoning.

Mix cheeses with vegetables

Transfer the cooked vegetable mixture to a bowl and let cool 5–10 minutes. Fold in 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan until evenly distributed. The mixture should be moist but not runny; if too wet, squeeze excess moisture from vegetables before adding cheeses or add an extra 2–3 tbs ricotta to bind.

Preheat and prepare

Preheat oven to 450°F (230°C). Place a pizza stone or inverted baking sheet on the middle rack if you have one. Line a second baking sheet with parchment and dust with 1 tbs cornmeal or flour.

Roll and fill

On a lightly floured surface, roll each dough ball into a 10–12 inch circle about 1/4 inch thick. Spoon half of the filling onto one half of each circle, leaving a 1–1.5 inch border. Do not overfill — about 1 to 1 1/4 cups filling per calzone.

Seal and crimp

Brush the exposed dough edge lightly with water. Fold the dough over to enclose the filling and press edges to seal. Crimp or fold the edge to make a tight seal. Transfer calzone to the prepared baking sheet (or onto a peel and then onto the hot stone).

Egg wash and vents

Beat 1 large egg (or use milk) and brush over the top of each calzone for a golden finish. Use a sharp knife to cut 2–3 small slits in the top to vent steam; brush a little olive oil on top if desired.

Bake

Bake in the preheated oven until the crust is deep golden and the filling is hot, 18–22 minutes. Rotate baking sheet halfway through for even browning.

Rest and serve

Let calzones rest 5–7 minutes before slicing to allow filling to set. Serve warm with marinara sauce on the side for dipping.