Vegetarian Calzones

Vegetarian Calzones from

What’s a mom to do when she’s got a bounty of summer vegetables like sweet onions, kale, mushrooms and bell peppers? Turn it into irresistible Veggie Calzones of course!

Vegetarian Calzones from

Ask anyone their top five foods and I’m willing to bet that pizza is on their list. There’s just something about it that feels heart warming and a special treat no matter the time of day or year. But fold that delicious pizza dough over homemade pizza sauce, cheese and veggies and you’ve got a Veggie Calzone that’s perfect for picking up and munching.

Vegetarian Calzones from

This is a really fun recipe to make as a family too. Just roll out the dough and after you’ve caramelized the onions, mushrooms and bell peppers, let the kids add the herbs, cheese and tomato sauce before scooping on top of individual pizza rounds. You can all work together to turn the hand pies into half moons, crimping the edges and then baking them till golden.

Vegetarian Calzones from

Here’s a little tip_ if your family has an aversion to one of the vegetables in the recipe you can leave it out (no judgement here) and add another one of your favorites. Anything you love on top of pizza will work beautifully in the Veggie Calzones!

Vegetarian Calzones from

Vegetarian Calzones from

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Vegetarian Calzones (makes 8 calzones)

Prep Time: 15 mins Cook Time: 20 mins

egg free

nut free


  • 1 teaspoon oil
  • 1/2 small yellow onion, diced
  • 1 garlic clove, minced
  • 1 red bell pepper, diced
  • 1 cup diced mushrooms
  • 1/2 teaspoon Italian herbs
  • 1/2 teaspoon kosher salt
  • 1 cup chopped kale, stems removed, about 1 large leaf
  • 1 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cups weelicious tomato sauce (recipe linked below)
  • 2 pounds pizza dough, recipe linked below


1. Preheat the oven to 450F.

2. Heat the oil in a skillet over medium heat. Add the onions and cook for 5 minutes, until they’re soft.

3. Add the garlic, bell pepper, mushrooms, Italian herbs, and salt, and cook an additional 5 minutes.

4. Place the veggie mixture in a mixing bowl and allow to cool slightly.

5. Add in the kale, mozzarella cheese, parmesan cheese, and tomato sauce into the veggie mixture and stir to incorporate.

6. Divide the pizza dough into 4 equal pieces. Roll out each piece to a 6 inch circle.

7. Place about a 1/4 cup filling onto center of the dough circles, fold them over to form half moons, and crimp the edges to seal.

8. Bake the calzones for 16-18 minutes, until golden brown.


Weelicious Tomato Sauce: Weelicious Pizza Dough:

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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  • Dana

    How long will these keep? Are they freezable?

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    • McCord

      They will keep in the fridge for about 1 week, and can be frozen up to 3 months! I like to freeze before baking them, then just add about 5 minutes to the cooking time when cooking from frozen.

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  • Kate Runyon

    I love to make these for my husband and myself. Since we only have kiddos with fur, I freeze the extras and have easy future meals to rely on when time is crunching! Yes, they do bake off beautifully from the uncooked frozen state.
    Usually I opt to do mine without any tomato sauce...just veggies and lots of gooey cheese. When I serve them, I have a nice steamy bowl of sauce to dip them in. This lets the dough stay super crunchy on the outside and still fluffy inside! Our favorite is broccoli rabe, caramelized onions, roasted garlic with creamy ricotta and mozzarella. To live for!

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