Ingredients Jump to Instructions ↓

  1. 1/2 Whole Wheat Calzone Dough - (see recipe)

  2. 3/4 cup 46g / 1.6oz Onion - diced

  3. 3/4 cup 109g / 3.8oz Diced seeded green peppers

  4. 1 teaspoon 5ml Olive oil

  5. 1/2 cup 118ml Sliced halved mushrooms

  6. 1/2 cup 118ml Sliced lengthwise-quartered zucchini

  7. 2 teaspoons 10ml Minced garlic

  8. 3/4 cup 177ml Cooked chickpeas

  9. 1/2 cup 118ml Tomato sauce

  10. 1 tablespoon 15ml Nutritional yeast flakes

  11. 1/2 teaspoon 2 1/2ml Dried basil

  12. 1/4 teaspoon 1 1/3ml Dried oregano Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare the Whole Wheat Calzone Dough according to the recipe instructions through the rolling out procedures. Cover the 4 rolled out calzones with a clean towel so that they won't dry out while preparing the filling. In a non-stick skillet, saute the onion and green pepper in the olive oil for 2 minutes to soften. Add the mushrooms, zucchini, and garlic, and saute the mixture an additional 3 minutes. Add the remaining ingredients, season the mixture to taste with salt and freshly ground black pepper, reduce the heat to low, and simmer the mixture for 2 minutes to blend the flavors. Remove the skillet from the heat, set aside, and allow the mixture to cool slightly. Divide the filling evenly among the rolled out calzones, placing it on one half of each circle of dough and leaving a 1/2-inch border around the edge. Brush a little water around the edge of each circle of dough. Fold the dough over to enclose the filling, crimp the edges closed with your fingers, and then fold up the edges 1/2 inch to form a decorative border. Transfer the filled calzones to a non-stick cookie sheet and bake at 450 degrees for 20 minutes or until golden brown. Allow the calzones to cool for a few minutes before serving. Can be served warm, cold, or at room temperature. This recipe yields 4 calzones.


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