Description
these easy calzones are loaded with flavor and are oh-so easy to make! a total crowd pleaser for the whole family and a great way to get kids involved in the kitchen!
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 2 clove garlic, minced
- Pinch of crushed red pepper flakes
- 1/3 cup broccoli florets, chopped small
- 1/3 cup eggplant, chopped small
- 1/3 cup tri-colored peppers, chopped small
- 1/3 cup cherry tomatoes, quartered
- Handful fresh baby spinach, chopped
- 1 cup ricotta
- 1 cup shredded part-skim mozzarella
- 2 tablespoons grated Parmesan
- Salt and pepper to taste
- 1 pound store-bought pizza dough, divided into 4 portions
- 1 large egg
- Marinara sauce for dipping
Instructions
- Place a rack on bottom shelf of oven; preheat to 450ºF.
- Line a large baking sheet with parchment paper.
- Warm oil in a large skillet over medium heat.
- Add onion; sauté until softened, about 10 minutes. Add garlic and red pepper. Sauté for 30 seconds.
- Reduce heat to low.
- Add broccoli, eggplant and peppers Sauté for 3 minutes. Cover and cook until veggies are tender but still crisp, about 3 minutes.
- Add tomatoes, then cover and cook for another 2 minutes.
- Finally, add spinach, mixing just to combine and until spinach begins to wilt then remove from heat.
- In a large bowl, combine ricotta, mozzarella and parmesan; season with salt and pepper.
- Stir in veggie mixture.
- Roll out dough on a lightly floured counter and divide into 4 equal parts.
- Divide filling among dough parts (about 3/4 cup each).
- Fold dough over to enclose filling; press open edges with a fork to seal.
- Transfer calzones to baking sheet.
- Whisk egg with 1 tsp. water and brush the top of each calzone with egg wash.
- Cut 3 small vents in each calzone.
- Bake until golden, 13 to 15 minutes.
- Serve with marinara sauce for dipping
Keywords: dinner, calzones, vegetarian, quick, easy
