The first time I ever bit into a calzone, I’m pretty sure fireworks went off over my head. And I may or may not have stood up from the table and danced a jig. But only a short jig, because I needed to sit my rear back down immediately and scarf down the rest of that calzone.
I mean, I would have never thought there could be a better foodstuff than pizza, but here it was, a version of pizza that was folded in half, sealed, baked to perfection, and somehow even cheesier than its predecessor. Life got just a little bit better after I discovered calzones.
I love to make calzones at home too, although looks-wise, my homemade version leaves a little to be desired. Whoever can make six calzones in exactly the same perfectly-half-mooned shape–and with precise, scalloped rolled edges, no less–wins a trophy, in my book. A big one.
Me, well … my calzones aren’t the prettiest in town (hey, they’re rustic!), but they taste pretty good, if I do say so myself.
These calzones do take a bit of time to assemble, but when you start with pre-packaged pizza dough (we love Trader Joe’s version), the process is much easier. I like to use my own homemade pizza sauce (I just freeze it in portions and pull some out whenever I need it) and roast my own red peppers when I can. But store-bought jars of either work in a pinch, too!
I adore these Mediterranean calzones. Tangy artichoke hearts, smoky roasted red peppers, and bold kalamata olives mingle with a cheese-melty feta-ricotta mix. And then just a smidge of pizza sauce for added tomato-y zip. I like to add the veggies first, so that the sauce and the cheesy goodness melt into the toppings while baking. One big happy Mediterranean melt-fest.
Hold on one sec. I’ve got to go get my jig-dancing shoes.Print this recipe
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