Roasted Vegetable Calzones | MyFitnessPal

We love the combo of roasted, creamy Japanese eggplant, zucchini and bell pepper with Italian vegetarian sausage on this recipe, however you should utilize no matter greens you’ve readily available to stuff the calzones — broccoli, cauliflower, mushrooms and onions come to thoughts.

Be aware: This recipe makes sufficient whole-wheat dough to make 8 calzones, 4 for now and 4 to freeze for meal prep later. To make use of frozen dough, thaw at room temperature for half-hour earlier than continuing with the recipe.

Energetic time: half-hour | Whole time: 2 hours

Roasted Vegetable Calzones

Substances

• 2 tsp energetic dry yeast
• 1 3/4 cups heat water
• 1/4 cup olive oil, divided
• 3/4 tsp salt, divided
• 4 cups (448g) whole-wheat flour, plus extra for dusting
• 1 medium Japanese eggplant, lower into 1/2-inch (1cm) cube
• 1 medium zucchini, lower into 1/2-inch (1cm) cube
• 1 small purple or inexperienced bell pepper, lower into 1/2-inch (1cm) cube
• 2 vegetarian Italian sausage, sliced
• 1 tsp Italian seasoning
• 1/4 tsp black pepper
• 4 oz. contemporary mozzarella cheese
• 1 cup low-sodium marinara sauce, warmed, to serve

Instructions

Mix heat water and the yeast within the bowl of an electrical mixer and stir to dissolve. Let stand till foamy, about 5 minutes. Add 1 tbsp olive oil and stir to mix. Add 1/2 tsp salt and the flour and blend with a dough hook on medium pace till the dough is clean and elastic, about 8 minutes, including extra flour if mandatory. Alternatively, combine by hand and knead till clean and elastic, about 12 minutes. The dough might be barely sticky.

Form the dough right into a ball and place it in a frivolously oiled bowl. Cowl and let rise in a heat place till doubled in measurement, about 1 hour.

In the meantime, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. Toss the eggplant, zucchini, bell pepper, vegetarian sausage, 1 tbsp olive oil, Italian seasoning, 1/4 tsp salt, and pepper collectively on the baking sheet. Prepare in a fair layer and roast till the greens are fork-tender, about 20 minutes. Switch the combination to a bowl. Depart the oven on and reserve the baking sheet.

Divide the dough into 8 equal items (about 3 1/2 oz./99g every). Roll each bit into an 8-inch (20cm) spherical on a frivolously floured floor. Use 4 of the rounds instantly and stack the remaining rounds between frivolously oiled sheets of parchment paper. Wrap and freeze for as much as 3 months, or double the filling and use all of the dough instantly.

Place 3/4 cup of the roasted vegetable combination on one aspect of every dough spherical and high with 1 oz. of mozzarella cheese. Fold the other aspect of the dough over the filling and pinch and pleat the perimeters to seal. Repeat to make 4 calzones.

Switch the calzones to the reserved baking sheet and brush with the remaining 1 tbsp olive oil. Bake till crisp and golden brown, about half-hour. Serve with the warmed marinara sauce for dipping.

Serves: 4 | Serving Dimension: 1 calzone, 1/4 cup sauce

Vitamin (per serving): Energy: 619; Whole Fats: 29g; Saturated Fats: 6g; Monounsaturated Fats: 10g; Polyunsaturated Fats: 2g; Ldl cholesterol: 15mg; Sodium: 793mg; Carbohydrate: 63g; Dietary Fiber: 12g; Sugar: 10g; Protein: 28g

Vitamin Bonus: Calcium: 15%; Iron: 24%; Potassium: 563mg; Vitamin A: 30%; Vitamin C: 95%

Initially revealed June 2020; Up to date June 2026