Easy Veggie Calzones

Last week I made these simple veggie calzones that were scrumptious and can be made so quickly! I stuffed my calzone with eggplant, mushrooms, bell pepper, and spinach then mixed in some marinara and spices for a tasty pocket of goodness! You can add vegan mozzarella if you’d like, but I just added a sprinkle of Violife vegan parm and close them up. You can sauté the veggies in a few minutes and they only bake in a high heat oven for about 10 minutes. So delicious! I made a side salad and it was a great weeknight meal.

Easy Vegetable Calzones

serves 4

1 ball of pre-made whole wheat or herb pizza dough

1 jar of marinara sauce

1 bag of spinach

8 oz baby Bella mushrooms, sliced

1 eggplant, diced

1/2 red bell pepper, diced

1 tsp minced garlic

1 tsp onion powder

1/4 tsp red pepper flakes

1/2 tsp fennel seeds

1 tbsp oregano

1 tsp nutritional yeast

vegan parmesan

salt and pepper to taste

  1. Preheat oven to 500* and heat a large skillet.
  2. Add eggplant, peppers, mushrooms, and garlic to the oil and cook until tender.
  3. Add spinach, fennel seed, red pepper flakes, nutritional yeast, and Oregano and cook until spinach is wilted and then add salt and pepper to taste. Add 1/2 a jar of sauce and combine.
  4. On a floured surface, cut the dough into 4 equal balls and roll each one out until about 1/4 inch thin. Add them to a large baking sheet on parchment.
  5. Use a few tbsp of veggies in the middle of each one.
  6. Sprinkle with a little bit of vegan parmesan.
  7. Pull the empty half over the filled half and press the edges together until sealed, and then fold the seal over and press closed again.
  8. Spray with olive oil, sprinkle with sea salt and Italian seasoning.
  9. Bake about 10 minutes until golden brown and serve with warm marinara sauce

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