Veggie Stuffed Calzone

Veggie Stuffed Calzone Recipe

By Veegs

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 25 minutes



1 packet dry active yeast

1 tablespoon extra virgin olive oil

¾ teaspoon salt

¾ cup whole wheat pastry flour

1 cup unbleached all-purpose flour


2 cups broccoli florets

1 tablespoon extra virgin olive oil

1 red bell pepper, diced

1 cup cremini mushrooms

½ cup diced red onion

4 ounces artichoke hearts in water, drained

2 tablespoons chopped walnuts

½ teaspoon dried rosemary

¼ teaspoon salt

¼ teaspoon ground black pepper

½ cup vegan mayonnaise or spread of your choice

2 tablespoons dairy-free milk

2 tablespoons cornmeal



2Oil the inside of a large bowl and set aside. This is for the dough to rise.

3Pour ¼ cup warm water (100 to 110°F) in a different large warmed bowl (a microwave can warm the bowl). Stir in the yeast and set aside for 10 minutes. Stir in ¾ cup water, the oil, and the salt. Add the flours and stir until blended. It will not be smooth.

4Transfer to a floured counter and knead about 4 minutes until smooth, adding a little more flour when you need to keep it from sticking. Slightly sticky is okay. Form into a ball. Place the dough ball in the large greased bowl and turn the dough so that it gets oil on all sides. If you don’t do this, you will get a dry crust on the outside of the ball. Cover the bowl and set aside (away from any drafts) until the dough has doubled in size, 40 to 60 minutes.

5Divide the dough in half. Shape the dough halves into two balls and set on a floured counter. Cover again with a towel and let rise another 20 to 30 minutes.

6On a lightly floured surface, flatten and push out the dough with your fingers or use a rolling pin to form two circles of the same size, about 10 inches each. One will be the top and one will be the bottom. Cover with a towel again and let rest for 10 to 15 minutes.


8Add water to a medium saucepan with a steamer insert and bring to a boil. Add the broccoli to the insert and steam over boiling water for 10 minutes. Remove from steamer and set aside.

9Heat the oil in a large skillet over medium-high heat. Add the red bell pepper, mushrooms, and onions and sauté for 10 minutes. Add the artichoke hearts, walnuts, rosemary, salt, and pepper and sauté 5 more minutes. Stir in the broccoli and set aside.


11Preheat the oven to 425°F.

12Uncover the calzone dough. Spread the mayonnaise on one dough round. Next spread the broccoli mixture, leaving about ½ to 1 inch of the edge not covered. Carefully lift the plain dough round and place on the broccoli-covered round. Press and fold the edges over. Cut a few slits in the top of the dough. Brush lightly with milk.

13Spread the cornmeal on a baking sheet. Carefully lift the calzone onto the baking sheet. Bake for 15 to 18 minutes.

14Cut the calzone as you would a pizza and serve.

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