Calzone Pockets Veg Recipe Easy and Delicious Ideas

If you’re craving a delicious, hearty meal that’s both comforting and packed with flavor, then these calzone pockets are exactly what you need. Perfectly golden on the outside and bursting with a savory vegetable filling on the inside, this vegetarian recipe brings the classic Italian calzone into a wholesome, meat-free delight.

Whether you’re cooking for family, hosting friends, or meal prepping for the week, these calzone pockets are sure to impress with their crispy crust and melty, cheesy center.

Made with fresh vegetables, aromatic herbs, and gooey mozzarella, this recipe is easy to customize and perfect for those who want a satisfying yet nutritious meal. Plus, they’re portable and great for lunches or picnics.

Dive into this step-by-step guide and discover how simple it is to create restaurant-quality calzones right in your own kitchen.

Why You’ll Love This Recipe

These veg calzone pockets are a fantastic way to enjoy a classic Italian favorite with a healthy twist. Not only are they packed with vibrant vegetables like bell peppers, spinach, and mushrooms, but they’re also wrapped in a soft, chewy dough that bakes to perfection.

The recipe is simple enough for beginners yet satisfying enough for seasoned cooks.

What’s more, calzones are incredibly versatile. You can swap out ingredients based on what you have on hand or your dietary preferences.

They also freeze beautifully, making meal prep a breeze. If you love dishes like Lamonica’S Pizza Dough Recipe, you’ll find this calzone dough similarly delightful and easy to work with.

Ingredients

• 2 ½ cups all-purpose flour (plus extra for dusting)
• 1 tsp instant yeast
• 1 tsp sugar
• ¾ cup warm water (110°F/45°C)
• 2 tbsp olive oil
• 1 tsp salt
• 1 cup fresh spinach, chopped
• 1 medium bell pepper, diced
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• ½ cup ricotta cheese
• ½ tsp dried oregano
• ½ tsp dried basil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• Marinara sauce for dipping (optional)

Equipment

• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Baking sheet
• Parchment paper or silicone baking mat
• Knife and chopping board
• Frying pan or skillet
• Pastry brush

Instructions

1. Prepare the dough: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. Then add the flour, salt, and olive oil. Mix until a rough dough forms.
2. Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
3. Prepare the filling: While the dough rises, heat a tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.
4. Add the bell pepper and mushrooms to the skillet. Cook until the vegetables are soft and any liquid has evaporated, about 5-7 minutes. Stir in the chopped spinach and cook for another 2 minutes until wilted. Season with oregano, basil, salt, and pepper. Remove from heat and let cool slightly.
5. Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
6. Shape the calzones: Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a 7-8 inch circle on a floured surface.
7. Fill the pockets: Spread about 2 tablespoons of ricotta cheese on one half of each dough circle, leaving a border around the edge. Top with a generous spoonful of the sautéed vegetables and sprinkle with shredded mozzarella.
8. Seal the calzones: Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp the edges with a fork to ensure they are tightly closed.
9. Brush with egg wash: Use a pastry brush to lightly coat the tops of the calzones with the beaten egg. This will give them a beautiful golden finish.
10. Bake: Place the calzones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown and puffed up.
11. Serve warm: Let the calzones cool for a few minutes before serving. Pair with warm marinara sauce for dipping if desired.

Tips & Variations

Tip: To avoid soggy calzones, make sure the vegetable filling is not too watery. Cooking down vegetables thoroughly and draining excess moisture is key.

Variation: Try adding other vegetables like zucchini, eggplant, or olives for a Mediterranean twist. You can also swap mozzarella for vegan cheese to make this recipe dairy-free.

Make Ahead: These calzones freeze well. Freeze unbaked calzones on a tray, then transfer to a freezer bag.

Bake directly from frozen, adding a few extra minutes to the baking time.

Nutrition Facts

Serving Suggestions

These calzone pockets are a meal in themselves but can be complemented beautifully with a crisp green salad or roasted vegetables for a balanced plate. For a cozy dinner, serve with a bowl of warm soup like your favorite Low Fodmap Appetizer Recipes or a fresh tomato basil soup.

If you’re looking for a sweet finish, pair your meal with an easy dessert such as Lemon Straws for a refreshing touch after the savory calzones.

Conclusion

Making these vegetable calzone pockets at home is a rewarding experience that brings the joy of Italian cooking to your kitchen with wholesome ingredients and simple techniques. They’re perfect for anyone looking to enjoy a comforting, cheesy, and nutritious meal that’s easy to customize and perfect for sharing.

Whether you’re feeding a crowd or simply craving a cozy dinner, these calzones are sure to become a favorite go-to recipe.

Don’t forget to experiment with different fillings and flavors to make the recipe your own. For more delicious and versatile dishes, check out our other recipes like the Instant Pot Rabbit Recipe or the fresh and creamy Halibut Dip Recipe.

Happy cooking and buon appetito!

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