Vegetable Calazone

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READY IN: 30mins
Recipe by Roza Bockelman

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Ingredients Nutrition


  1. Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In a bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and roll into a 14-inch square. Cut into 4 pieces and place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough in half over filling and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.

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