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Roasted Vegetable Whole Wheat Calzones
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Description
Healthy little pizza pockets! My family loved these! Add whatever fillings you like. For us, that was some leftover roasted vegetables.
Ingredients
- 2 whole Medium Zucchinis, Diced
- 2 whole Large Carrots, Peeled And Diced
- 1 whole Medium Onion, Large Dice
- 4 cloves Garlic, Smashed
- 5 Tablespoons Olive Oil, Divided
- ½ teaspoons Dried Basil
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 1 pound Whole Wheat Pizza Dough
- 1 cup Good Quality Pizza Sauce
- 2 cups Grated Mozzarella Cheese
- ¼ cups Grated Parmesan Cheese Plus 2 Tablespoons For Sprinkling On Top Of Calzones
- 8 dashes Garlic Salt
- 8 dashes Parsley Flakes
Preparation
Preheat oven to 400 degrees. On a large baking sheet, toss all vegetables with 3 tablespoons olive oil, basil, salt and pepper. Spread out in one even layer on baking sheet. Bake 20-25 minutes until vegetables have browned and softened. Remove from oven and set aside to cool.
Preheat oven to 450F. Cut dough into 8 equal portions. Roll into a circle (about 6-8 inches across). Spread about 2 tablespoons pizza sauce on the middle of the dough and top with 1/4 cup mozzarella cheese. Place a few spoonfuls of roasted vegetables on top and sprinkle some parmesan cheese over that. Fold dough over filling and press down to seal with the bottom.
Place on a greased cookie sheet. Brush the top with some of the remaining 2 tablespoons olive oil and sprinkle on some parmesan cheese, garlic salt and parsley flakes. Cut a slit in the top. Repeat this process to make 7 more calzones.
Bake for 12-15 minutes until dough is baked and has browned slightly. Serve warm.
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