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Roasted Vegetable Calzone

This recipe is from an IC Safe Cookbook.


2 tsp olive oil

1 sweet red pepper, thinly sliced

1 zucchini, thinly sliced

1 yellow summer squash, thinly sliced

1 small onion, thinly sliced (if can tolerate)

2 cloves garlic, minced

Salt & pepper (if can tolerate)

1 loaf frozen French bread dough


2 tbsp crumbled Feta cheese

2 tbsp shredded part-skim Mozzarella cheese


In a large oven proof frying pan over medium heat, heat the oi and saute the red peppers, zucchini, squash, onions and garlic for 2 minutes, or until tender. Put the pan in the oven and bake at 500 degrees for 10 minutes, stirring the vegetables occasionally. Remove from the oven. Add salt and black pepper to taste. Allow to cool while shaping the dough. Do not turn off the oven.

Coat a baking sheet with nonstick spray. Place on the lowest rack of the oven. Dust another baking sheet with cornmeal. Divide the French bread dough into 4 pieces. Form into 7-inch rounds. Place the rounds on the cornmeal dusted baking sheet. Spoon the vegetable mixture evenly over half of each round. Sprinkle the Feta and Mozzarella evenly over the vegetable mixture. Brush the outside edges of the rounds with water and fold the dough over the vegetables, pinching the edges to seal. Carefully side the calzones onto the prepared, preheated baking sheet. Bake for 12 minutes, or until crisp and brown.

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