Veggie Stuffed Calzone
Preheat the oven to 375 degrees. Coat a large baking sheet with cooking spray.
Form the thawed bread dough into a ball and then roll out into a 15 inch circle. Spread the pesto over the dough to within a 1/2 inch of the edge.
Place the vegetables on one half of the dough and season to taste with salt and pepper. Sprinkle with mozzarella.
Fold dough over vegetables and pinch around the edge to seal. Transfer the calzone to prepared baking sheet, mist with cooking spray and sprinkle with Parmesan.
Bake 15 to 20 minutes or until golden brown. Let stand 5 minutes before slicing into wedges.
Nutritional Facts:
Calories: 530
Protein: 20 grams
Carbohydrates: 75 grams
Fat: 16 grams
Fiber: 7 grams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 7 | ||
Calories from Fat: 4 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 23.9mg | 1 % | |
Potassium 2.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.6g | 1 % | |
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: 7
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