Italian

Vegetable Calzone

Prep Time: 15 min  |  Cook Time: 30 min  |  Servings: 4  |  Calories: 496
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Vegetable Calzone
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
496

We've managed to pack different cheeses into this calzone recipe including Sargento® Whole Milk Ricotta Cheese mixed with chopped broccoli, minced garlic and your favorite tangy red sauce to make an Italian-inspired baked dish that makes a hearty meal with light and refreshing ingredients.

Ingredients
  • 1 loaf (1 lb.) frozen bread dough
  • 1 pkg. (10 oz.) frozen, chopped broccoli, thawed and drained
  • 1 cup (8 oz.) Sargento® Whole Milk Ricotta Cheese
  • 1 cup (4 oz.) Sargento® Shredded Mozzarella - Traditional Cut
  • 1 clove garlic, minced
  • 1/4 tsp. white pepper
  • 1 egg beaten with 1 Tbsp. water
  • 1 jar (16 oz.) pasta sauce, heated (optional)
  • Sargento® Grated Parmesan Cheese (optional)
Directions
  1. Thaw bread dough and let rise according to package directions. Combine broccoli, Ricotta, Mozzarella, garlic and pepper in small bowl; set aside.
  2. Punch down bread dough and turn out onto lightly floured surface. Divide into 4 equal pieces. One at a time, roll out each piece into an 8-inch circle. Place 3/4 cup cheese mixture on half of the circle, leaving a 1-inch border. Fold dough over to cover filling, forming a semi-circle; press and crimp edges with fork tines to seal. Brush with egg mixture.
  3. Place on greased baking sheet. Bake in preheated 350°F oven 30 minutes or until brown and puffed. Transfer to rack and let cool 10 minutes. Top with hot pasta sauce and Parmesan cheese, if desired.

Serving Size

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 13.30g 21%
Sat. Fat 4.60g 28%
Mono Unsat. Fat 1.80g
Poly Unsat. Fat 0.50g
Cholesterol 79mg 26%
Sodium 919mg 38%
Amount/Serving%DV*
Total Carbohydrate 66g 21%
Dietary Fiber 7g 28%
Sugars 0g
Protein 26g
Amount/Serving%DV*
Vitamin A 93RE
Vitamin C 40mg 67%
Calcium 368mg 32%
Iron 5mg 28%