Weeknight Calzones

Serves: 4
Total Calories: 1,990


4 cups diced mixed vegetables (such as mushrooms, onions, broccoli, or zucchini)
canola oil
1 loaf (8 ounces) frozen white bread dough thawed
1 tablespoon minced fresh garlic
1 cup marinara sauce
2 cups grated mozzarella cheese
3/4 cup grated Parmesan cheese
1 (4-ounce) can sliced black olives
4 ounces Canadian bacon or pepperoni, diced
4 tablespoons extra virgin olive oil divided


Turn toaster oven to convection bake at 400 degrees (or bake at 425 degrees).

Saute vegetables for a few minutes in a little oil until just tender.

Cut bread dough loaf into fourths and form each piece into a ball. Roll each ball into a flat 8- to 10-inch circle.

Mix garlic into marinara sauce. On half of each circle, spread 1?4 cup sauce, leaving a 1?2 inch around the edge. On top of sauce, place 1 cup vegetables, 1?2 cup mozzarella cheese, 2 tablespoons Parmesan cheese, olives, and some meat.

Fold each dough half over filling to form a semicircle; pinch closed all the way around. Brush each calzone with 1?2 tablespoon olive oil.

Pour remaining oil on a baking sheet. Bake for 15–18 minutes, or until lightly browned on top. Makes 4 servings.

Nutritional Facts:

Serves: 4
Total Calories: 1,990
Calories from Fat: 589

This Weeknight Calzones recipe is from the 101 Things To Do With a Toaster Oven Cookbook. Download this Cookbook today.

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