Try this Vegetable Calzones recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350.F. Spray a baking sheet with vegetable cooking spray. In a medium pot, bring 2 qts on water to a boil over medium heat; add carrot; cook broccoli; cook until crisp-tender, about 1 minutes longer. Drain and rinse under cold water; drain again. In a large bowl, combie carrot, broccoli, mozzarella, ricotta, red pepper, garlic, parsley and black pepper. Mix well. 2. In a small saucepan, heat oil over medium heat; add onion; saute until softened, about 3 minutes. Add onion to vegetable mixture. Mix well. 3. Divide dough into 4 balls. Roll each ball into an 8 inch circle. Place filling evenly over half of each circle, leaving a 1 inch border. Fold dough over filling; pinch edges together to seal. 4. Place on prepared baking sheet. Prick tops with a fork. Bake calzones until golden, about 25 minutes. Serve immediately. NOTES : I made my own pizza dough in the bread machine. Recipe by: Healthy Meals In Minutes Posted to MC-Recipe Digest V1 #918 by Christopher and Amy Kiger
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 4 | ||
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Calories: 170 | ||
Calories from Fat: 77 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 32.4mg | 10 % | |
Sodium 253.9mg | 9 % | |
Potassium 309.8mg | 8 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 7.9g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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