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Vegetable Calzone

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

<p>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.</p>

  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.

Nutrition Facts
4 Servings
Serving Size: (288g)
Amount Per Serving
Calories 496
% Daily Value*
Total Fat 13.3 grams
Saturated Fat 4.6 grams
Monounsaturated Fat 1.8 grams
Polyunsaturated Fat 0.5 grams
Total Carbohydrates 66 grams
Dietary Fiber 7 grams
Protein 26 grams
Vitamin A 93RE
Vitamin C 40mg 67%
Calcium 368mg 32%
Iron 5mg 28%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.