Easy Veggie Calzones
Below is the ratio to make 3 large calzones, for 3 hungry kids. Multiply for your needs. I had about 1/2 a cup of sauce more than I had room for in the calzones so I served it on toast. Result: the best lunch I’ve had in ages.
Ingredients
Scale
- 1 package (or batch) pizza dough
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1 1/2 cups vegetables: I used a combination of “matchstick” carrots, frozen chopped spinach and diced bell peppers
- 1 cup tomato sauce
- 1/2 teaspoon salt or soy sauce
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2–3/4 cup shredded mozzarella cheese
Instructions
- Preheat oven according to instructions on pizza dough package, or your own recipe. Allow dough to rise (or thaw) while the oven warms and you make the filling.
- In a large skillet, warm the oil on medium low heat. Add garlic and cook for about a minute.
- Add vegetables, stirring often and cook for about 5 minutes, until everything starts to wilt.
- Pour in tomato sauce, salt (or soy sauce), pepper and oregano and lightly simmer for about 5 minutes, just to get the flavors going and reduce your tomato sauce a bit. It should be thick enough to scoop out easily; if not, continue at a low boil for a couple more minutes. Stop here if you’re making this ahead of time and simply store in the fridge or freezer. Otherwise, start filling your calzones.
- Roll out dough and cut into 3 triangles, which will be double the size of your final calzones.
- Add filling and top with cheese but don’t forget that you’ll need to get the tops all the way across your mountain of filling, so don’t overfill.
- Pinch the edges all the way around.
- Bake for about 10 minutes, or again, according to your package or dough recipe’s instructions.
- Allow to cool and serve.
- Store in an airtight container for up to 3 days in the fridge (for excellent room-temperature school lunches!)
Find it online: https://foodlets.com/2015/04/09/easy-veggie-calzones/