Mediterranean Calzones

You can never have too many Mediterranean recipes, so give Mediterranean Calzones a try. This recipe makes 6 servings with 640 calories, 27g of protein, and 25g of fat each. For $2.63 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 378 people have made this recipe and would make it again. It works well as a main course. It is brought to you by Oh My Veggies. If you have artichoke hearts, shredded mozzarella cheese, pizza sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 42 minutes. Overall, this recipe earns a solid spoonacular score of 49%. If you like this recipe, you might also like recipes such as Mediterranean Whole Grain Calzones, Calzones, and Calzones.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 12 minutes

 

Ingredients:

1/2 cup roughly chopped canned artichoke hearts in water, drained

1/2 cup crumbled feta cheese

1/3 cup halved kalamata olives

2 (16-ounce) whole wheat pizza dough balls (we like Trader Joe's refrigerated pizza dough)

1/2 cup pizza sauce (plus more for serving, if desired)

2 cups ricotta cheese (whole milk or low-fat works)

1/2 cup chopped roasted red peppers

1 cup shredded mozzarella cheese

Equipment:

baking sheet

oven

bowl

rolling pin

knife

Cooking instruction summary:

Preheat oven to 450º F. Lightly oil two large rimmed baking sheets and set aside. Cut each ball of pizza dough into equal thirds. Let the dough rest for a few minutes while you prepare your fillings. In a medium bowl, mix together the ricotta, mozzarella, and feta cheeses until combined. Make sure the rest of your ingredients are ready (if you still have some chopping to do, now is the time!)It's time to assemble the calzones! Place a ball of dough onto a lightly floured board or pastry mat and sprinkle the top with a pinch or two of additional flour. Use your fingers to first stretch the dough, and then roll with a rolling pin until you have an 8-inch circle. If the dough shrinks back after rolling, let it rest for 5 minutes and try again. Now fill your 'zone! Sprinkle a few artichoke pieces, roasted red peppers, and olives on the bottom half of your dough circle, leaving about a 1-inch border between the fillings and the edge. Remember, your fillings need to go into six calzones, so plan accordingly! Now plop about 1/3 cup of the ricotta filling on top of the veggies, and then spoon a line of pizza sauce along the top of the ricotta (it works out to about 1 1/2 tablespoons of sauce per calzone). Now it's time to seal this bad boy! Dip your fingers in a bowl of water and wet the edges of the bottom half of the calzone. Fold the top half over the fillings to form a sideways half moon shape and press the edges firmly with your fingers to seal. At this point, you can roll the edges to help form a better seal, or I like to press the tines of a fork into the edges. Carefully transfer the calzone to a baking sheet and repeat steps to assemble the remaining calzones. Once the calzones are lined up on the baking sheets (I can fit 3 calzones per sheet), use a sharp knife to slice a 2-inch slit into the tops of each one. This allows the steam to escape the calzone and helps prevent seeping. Bake until the dough is golden brown, about 10-12 minutes. Allow to cool for about 5 minutes before serving and serve with additional pizza sauce (if using).

 

Step by step:


1. Preheat oven to 450º F. Lightly oil two large rimmed baking sheets and set aside.

2. Cut each ball of pizza dough into equal thirds.

3. Let the dough rest for a few minutes while you prepare your fillings. In a medium bowl, mix together the ricotta, mozzarella, and feta cheeses until combined. Make sure the rest of your ingredients are ready (if you still have some chopping to do, now is the time!)It's time to assemble the calzones!

4. Place a ball of dough onto a lightly floured board or pastry mat and sprinkle the top with a pinch or two of additional flour. Use your fingers to first stretch the dough, and then roll with a rolling pin until you have an 8-inch circle. If the dough shrinks back after rolling, let it rest for 5 minutes and try again. Now fill your 'zone! Sprinkle a few artichoke pieces, roasted red peppers, and olives on the bottom half of your dough circle, leaving about a 1-inch border between the fillings and the edge. Remember, your fillings need to go into six calzones, so plan accordingly! Now plop about 1/3 cup of the ricotta filling on top of the veggies, and then spoon a line of pizza sauce along the top of the ricotta (it works out to about 1 1/2 tablespoons of sauce per calzone). Now it's time to seal this bad boy! Dip your fingers in a bowl of water and wet the edges of the bottom half of the calzone. Fold the top half over the fillings to form a sideways half moon shape and press the edges firmly with your fingers to seal. At this point, you can roll the edges to help form a better seal, or I like to press the tines of a fork into the edges. Carefully transfer the calzone to a baking sheet and repeat steps to assemble the remaining calzones. Once the calzones are lined up on the baking sheets (I can fit 3 calzones per sheet), use a sharp knife to slice a 2-inch slit into the tops of each one. This allows the steam to escape the calzone and helps prevent seeping.

5. Bake until the dough is golden brown, about 10-12 minutes. Allow to cool for about 5 minutes before serving and serve with additional pizza sauce (if using).


Nutrition Information:

Quickview
639k Calories
27g Protein
24g Total Fat
78g Carbs
5% Health Score
Limit These
Calories
639k
32%

Fat
24g
38%

  Saturated Fat
12g
79%

Carbohydrates
78g
26%

  Sugar
11g
13%

Cholesterol
67mg
23%

Sodium
1865mg
81%

Get Enough Of These
Protein
27g
55%

Calcium
340mg
34%

Iron
5mg
28%

Phosphorus
245mg
25%

Selenium
17µg
24%

Vitamin B2
0.34mg
20%

Vitamin A
889IU
18%

Vitamin B12
0.92µg
15%

Fiber
3g
13%

Zinc
1mg
13%

Vitamin C
10mg
13%

Vitamin B6
0.14mg
7%

Potassium
195mg
6%

Magnesium
20mg
5%

Folate
19µg
5%

Vitamin E
0.72mg
5%

Vitamin B5
0.39mg
4%

Copper
0.07mg
4%

Vitamin B1
0.04mg
3%

Manganese
0.05mg
3%

Vitamin B3
0.51mg
3%

Vitamin K
2µg
2%

Vitamin D
0.29µg
2%

covered percent of daily need
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