Roasted Vegetable Calzone (6 Points Plus)

Roasted Vegetable Calzone (6 Points Plus)

Calzone 3


Makes 6

  • 1 small Eggplant, cut into cubes
  • 1 zucchini, cut into cubes
  • 1 Red Pepper, sliced
  • 1 cup Mushrooms, sliced
  • 1/2 Red Onion, sliced
  • 1 tsp dried Oregano
  • Salt and Pepper
  • Cooking spray
  • 10 oz Pizza Dough
  • 1/2 cup Reduced Fat Ricotta Cheese
  • 1/2 cup Reduced Fat Mozzarella

Preheat oven to 450 degrees.

Toss the vegetables together with cooking spray, salt, pepper and oregano.  Lie flat on a baking sheet covered with parchment paper.  Roast for 18-20 mins stirring halfway through.

Calzone 1

Set aside 1 cup of the veggies to make the Chicken Quesadilla for lunch tomorrow.

Turn the oven down to 425 degrees.

In a bowl toss together the roasted veggies, ricotta cheese and mozzarella cheese.  Set aside.

Calzone 2

Roll out the pizza dough to about a 11″ x 16″ rectangle.  Cut into 6 squares.

Spoon the vegetable filling equally among the pizza dough squares, about 1/2 cup each.  Fold the dough over the vegetable filling and press the edges to seal.  Make 2-3 slashes in the top of each calzone to allow steam to escape.  Pace on a parchment lined baking sheet and bake for about 12 mins.

Two servings are for lunch today

One serving is for lunch on Monday

Three can be frozen for future quick meals.


2 responses to this post.

  1. […] the other part of lunch was the Roasted Vegetable Calzone.  This I really did enjoy.  I used the Pillsbury Pizza Dough, it was a bit tricky to work with, […]


  2. […] Roasted Vegetable Calzone (6 Points Plus) Banana (0 Points […]


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