Veggie Calzones

Veggie Calzones

Makes: 6 servings



– 2 1/4 cups bread flour

– 2/3 cup oat bran

– 1 1/2 teaspoons Rapid Rise yeast

– 1 teaspoon sugar

– 1/4 teaspoon salt

– 1 cup water


– 1 1/4 cups fresh spinach

– 1/4 cup onions, chopped

– 1 1/4 cups non/lowfat ricotta cheese

– 3/4 cup non/lowfat grated mozzarella cheese

– 3 tablespoons non/lowfat grated Parmesan cheese

– 3/4 teaspoon dried Italian seasoning


– 2 cups non/lowfat tomato sauce


– In a large bowl, combine 1 1/4 cups of the flour with the oat bran,
yeast, sugar, and salt and stir well.

– Place the water in a saucepan, and heat on medium heat. Add the
water to the flour mixture, and stir for 1-2 minutes. Stir in enough
of the remaining flour, 1 tablespoon at a time, to form a stiff dough.

– Sprinkle 2 tablespoons of the remaining flour over a flat surface,
and place the dough onto the surface.

– Knead the dough for 5 minutes, gradually adding enough of the
remaining flour to from a smooth ball.

– Coat a large bowl with nonstick cooking spray (nonfat), and place
the dough in the bowl. Cover the bowl with a towel, and let rise for
about 30-40 minutes.

– When the dough has risen divide it into 6 portions, and shape each
portion into a ball. Using a rolling pin, roll each ball into a circle.

– Combine all of the filling ingredients in a medium-sized bowl, and
stir well. Spread the filling on the top half of each circle of dough.
Brush a little water around the outer edges of each circle, fold the
bottom half over the top half, and firmly press the edges together to

– Place the calzones on the baking sheet. Bake at 450 degrees F for
15-18 minutes. Serve the calzones hot with warm sauce spread over

Nutritional Information:

Serving size: 1 calzone

Calories: 270

Fat: 1 g

Protein: 20 g

Carbohydrates: 35 g

Fiber: 3.5 g

Sodium: 340 mg

Please feel free to modify these recipes for any dietary needs or special diets.

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