Roasted Vegetable and Feta Calzones

"These are flavorful and healthy calzones. This is a guide but consider other vegies to combine. I make my own dough but you can buy the freezer kind for a quicker meal. You may top them with the sauce of your choice or leave as is for a delightful lunch or dinner!"
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Ready In:
1hr 35mins




  • Combine 1st 8 ingredients on a 15 X 10 X 1" jellyroll pan; stir well, and spread evenly.
  • Bake at 425F for 45 minutes, stirring every 15 minutes.
  • Spoon vegetables into a bowl, stir in cheese and basil.
  • Divide dough into 8 equal portions.
  • Working with 1 portion at a time (cover the rest of the dough so it doesn't get dry), roll each portion into 7" circle on a lightly floured surface.
  • Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of the dough with warm water- if you have those handy calzone molds this it the time to pull them out and fold them over-- otherwise continue with these directions on how to do it without!
  • Fold dough over filling; press edges together with a fork to seal.
  • Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
  • Bake at 375F for 20 minutes or until golden.
  • Let cool on a wire rack.
  • Serve warm or at room temperature.

Questions & Replies

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  1. These Calzones were great! We added pesto to the dough when we cooked them and they turned out really well! Yum!
  2. These are a wonderful variation of the traditional recipe. We all love them in this family. I make my own dough in the bread machine and follow the recipe for the filling. This is versatile recipe that lends itself though to many additions. I make smaller ones and put a couple in the freezer for a mid week meal


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