This calzone recipe is a vegetarian. It is stuffed with fresh vegetables instead of meats, which reduces the amount of fat and calories. These calzones provides 3 servings of vegetables, which make them high in fiber.
• 3 asparagus stalks, cut into 1-inch pieces
• 1/2 Cup spinach, chopped
• 1/2 Cup broccoli, chopped
• 1/2 Cup mushrooms sliced
• 2 Tablespoons garlic, minced
• 2 Teaspoons olive oil
• 1/2 Pound frozen whole-wheat bread dough loaf, thawed
• 1 Tomato, sliced
• 1/2 Cup mozzarella cheese, shredded
• 2/3 Cup pizza sauce
Preheat oven to 400 F. Coat a baking sheet with cooking spray. In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and garlic. Drizzle 1 teaspoon of the olive oil over the vegetables and toss to mix well.
Heat a large nonstick pan over medium-high heat. Add vegetables and saute for 4 to 5 minutes, stirring frequently.
Set aside to cool.
On a floured surface, cut the bread dough in half. Press each half into a circle. Roll the dough into an oval. On half of the oval, add 1/2 of the sauteed vegetables, tomato slices and 1/4 cup cheese. Wet your finger and rub the edge of the dough that has the filling on it. Fold the dough over the filling, pressing the edges together. Roll the edges and then press them down with a fork. Place calzone on prepared baking sheet. Repeat to make the other calzone.
Brush the calzones with 1 teaspoon olive oil. Bake until golden brown, about 20 minutes.
Heat the pizza sauce in the microwave. Place each calzone on a plate. Serve with 1/3 cup pizza sauce on the side or pour the sauce over the calzones. Serves 2.