YUM! Roasted Vegetable Calzones

Our house smelled delicious today! That’s because I whipped up some fantastic veggie calzones that a carnivorous T-Rex would have devoured.

I roasted the veggies early in the day while Jax was kept occupied with her noodle lunch. Once they were done I let them cool, popped them in a fridge and when I was ready to use them I had dinner ready in under half hour. Rachael Ray would be so proud!

Get the recipe below.

Mmmm…mom’s making dinner.

Calzones are fabulous because you can stuff them with whatever you want. I chose to load mine up with zucchini, grape tomatoes, artichokes, portobello mushrooms, garlic and mozzarella. You can make your own dough but I just bought an herbed pizza dough from the grocery store.

Wash and prep all the veggies. Shake off any excess water. Scrape the gills from the mushrooms. Chop all the veggies into about 1″ pieces. Leave the grape tomatoes whole.

Dump all the veggies in a large bowl with a generous drizzle of olive oil. I minced up four large cloves of garlic and tossed that in too. Then I seasoned with salt, pepper and a pinch or dried oregano.

Spread the veggies out on a baking sheet and put in the oven. Roast at 400 degrees for 20 minutes.

Your house will smell AMAZING!

Roll out the dough. This recipe makes 2 huge calzones. You can also quarter the dough and make 4 smaller ones. Whatever tickles your fancy.

Pile the veggies on one side of the dough. Top with cheese.

I also added a sprinkling of shredded Parmesan. Mmmm…..

Fold the other side of the dough over the cheese and veggies and seal the edges by rolling the bottom lip over the top and crimping with a fork. Glaze the top with an egg wash (egg beaten with a little water) and sprinkle with salt, pepper and dried oregano. Cut a small slit in the top to release steam.

Bake for 20 minutes at 425 degrees.

They will look like this when they are done.

Is your mouth watering yet?

How about now?

Roasted Vegetable Calzones

Ingredients

• 1 Container Grape Tomatoes
• 1 Zucchini
• 1 Can Artichoke Hearts (drained)
• 2 Portobello Mushroom Caps
• 4 Cloves of Garlic (minced)
• 1 Cup Fresh Mozzarella Cheese
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Teaspoon Dried Oregano
• 1 Pizza Dough
• Salt and Pepper to taste
• Egg Wash (egg beaten with about 2 teaspoons of water)

Directions

1. Preheat oven to 400 degrees
2. Prep all veggies by washing and cutting into 1″ pieces. Leave tomatoes whole.
3. Add all veggies to bowl and mix with the olive oil.
4. Add salt, pepper and oregano and toss to coat.
5. Spread out veggies over a baking sheet and bake for 20 minutes. Allow to cool to be handled
6. Section the dough into 2 or 4 equal pieces, depending on how large and how many calzones you’d like.
7. Roll out the dough to about 1/8 inch thickness.
8. Put the dough on the baking sheet to assemble calzones.
9. Place a heaping mound of the roasted vegetables on one side of the dough.
10. Cover the vegetables with mozzarella cheese. Add a sprinkle of Parmesan if you are so inclined.
11. Fold the other half of the dough over the vegetables and seal together. Use a fork to crimp the edges.
12. Brush the tops with the egg wash and sprinkle with a little salt, pepper and dried oregano.
13. Cut a slit into the top of each calzone to release steam.
14. Bake for 20 minutes until calzones are golden brown and cheese bubbles out.
15. Allow to cool for about 10 minutes before serving (they actually taste best at room temp).