You know what grows like freaking weeds in the summer? Squash. It’s coming out of my ears all summer long.
Find a way to combine them with cheese and I’m pretty much sold. Enter these vegetarian calzones. Delicious, delicious calzones.
vegetarian calzone recipe
I love a steaming hot calzone stuffed with loads of vegetables and cheese. This vegetarian calzone recipe is perfect for an empty stomach and quiet night in!
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 calzones
- 1/2 batch of pizza dough see recipe I use linked below
- 3-4 T pesto you'll probably want to make your own if possible and do little or no oil because otherwise the oil will soak the bottom of your calzone
- 1 grated squash I've used zucchini and yellow squash and a combination of them both all with success
- 1 cup packed greens spinach, chard, etc - if you're using a tougher green like kale, give it a little steam first
- 1 cup ricotta cheese
- Salt and pepper
- 1 cup shredded or sliced cheese I like mozzarella or monterey jack or a combo of the two
- Dipping sauce I like ranch (see recipe linked below), Bart likes marinara
Preheat oven to 450 degrees.
In a mixing bowl, combine squash, greens, and ricotta cheese; stir to combine. Season with salt and pepper to taste.
Divide your dough into four equal portions. Roll each one out into a circle, about six inches wide or so.
Spread a thin layer of pesto on half of the circle (leave an un-pesto-ed rim around the edge). Scoop a quarter of the squash mixture on top of the pesto half of the dough. Top with a quarter of the sliced or shredded cheese. Fold the plain side of the dough circle over the top of the cheese, crimp the dough edges with a fork and then prick the top a couple of times too.
Repeat with remaining dough, pesto, filling, and cheese.
Bake for 20 minutes or until golden brown.
Let cool for a few minutes before serving with dipping sauces.
(adapted from Healthy Food for Living)
if you liked this vegetarian calzone recipe, you might like these other recipes:
- Vegetarian Roasted Tomato and Goat Cheese Alfredo
- Vegetarian Zucchini Pizza
- How to Make Homemade Pizza Dough
I would have NEVER thought of this idea! Such a cool way to eat squash.
Kelly @ The Startup Wife says
Oh, I LOVE this idea, and have had for way too long half a container of leftover ricotta from some blintzes (which, for the record, were a bit bizarre) my friend wanted to make. I believe I have now divined its future. 🙂 Thanks for posting this!
These sound yummy! And we have 2 zucchini plants so I definitely need some zucchini recipes.
My stomach literally just growled…if you could please overnight me some, that'd be great, thanks!
Grace Marie says
These are in the oven but I kind of forgot to buy Ricotta cheese —– I'm only a little worried.
Alex Palombo says
These taste great, but I feel like it made a lot more filling than I had dough for, and mine exploded out the sides and burnt to the bottom of the cookie tin. Any suggestions so I can perfect these?
Hmm, maybe try halving the filling?