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vegetarian calzone recipe

Green Calzones

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!

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 calzones
Author Janssen Bradshaw


  • 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


  1. Preheat oven to 450 degrees.
  2. In a mixing bowl, combine squash, greens, and ricotta cheese; stir to combine. Season with salt and pepper to taste.
  3. Divide your dough into four equal portions. Roll each one out into a circle, about six inches wide or so.
  4. 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.
  5. Repeat with remaining dough, pesto, filling, and cheese.
  6. Bake for 20 minutes or until golden brown.
  7. Let cool for a few minutes before serving with dipping sauces.

Recipe Notes

(adapted from Healthy Food for Living)