Recipe: Garden Vegetable Calzones

I love summer when fresh crisp vegetables are available at farmers markets or go on a super sale at the grocery store. Or even better, when it comes from my own garden!

These garden vegetable calzones are one of our summer favorites and are great with a variety of in season vegetables.  We especially like them with zucchini and summer squash, but I have used broccoli and asparagus before too. The key is making sure all the veggies are cut the same size so that they cook evenly.

I start with a double batch of Tammy’s pizza dough recipe. You could also use store bought pizza dough to make it super quick and easy! The double batch makes 14 calzones, enough for supper and a few lunches throughout the week.

For the filling:

1 cup of mushrooms sliced

1 small zucchini chopped small ( I halve it, halve it again and chop)

1 small summer squash

1 pepper

1/4 cup of scallions or onions

1/2 tsp of Italian seasoning

1 1/2 cups of Mozzarella cheese

1 beaten egg white

Mix all the ingredints together well.

When the dough is ready, I roll it out and cut into 14 squares. Then I fill each one with a handful of filling, seal with a fork. Make two or three small slits in the top of the calzone. Then brush with the egg white and bake  at 425 F until golden brown (12-15 minutes)

Serve with warm spaghetti sauce for dipping. I like to pair this with a yummy salad and some in season fruit, like watermelon.

This post is linked to Tasty Tuesday, Tempt My Tummy Tuesday and Blissfully Domestic

Tagged as: garden vegetable calzones