Italian vegetarian calzone, pizza pockets stuffed with veggies and cheese and grilled in a cast iron skillet, a vegetarian’s dream !
Now you guys know how much i bragged about Sprouts Farmers Market opening up the coolest market in our neighborhood last year. Well finally, i get to be a Sprouts Ambassador this week and share with you the Sprouts Better For You Sale event from Small Planet Foods ! Visit your local Sprouts and you’ll get 35 % of all participating items and no coupon code need. That is better than employee discount, seriously ! Plus easy breezy, just the way i like it.
Oh, and check this out: Sprouts will be hosting a Get and Give Back sweepstakes hosted on Sprouts.com/giveback. Five lucky winners will be selected to receive a $2,000 Sprouts gift card and nominate a local food bank in their community to receive a $2,000 monetary donation. You can enter to win here ! Wowza !
Now back to making the vegetarian calzone today:
I just used up the leftover sweet peppers i had from making this roasted pepper salad the other day, and quickly sautéed them in my cast iron skillet with some scallions , sea salt and olive oil. Then i picked up a jar of organic Marinara sauce from the Sprouts sale and defrosted some pizza dough, which I always have in the freezer to throw together this lovely meal in no time.
Best part ? I didn’t even need to crank up the oven and heat up my pizza stone. I just used my cast iron grill pan to grill the calzone a few minutes on each side until nice charred marks form and the cheese has melted. Not to brag or anything, but they are pretty darn delicious ! Look at that beauty !
Of course you can get as creative as you like with your own calzone. Add some sausage or pepperoni if vegetarian is not your thing, and make sure to have plenty of sauce on the side for dipping. Speaking of the sauce, only a thin layer is all that’s needed inside the calzone. Don’t go too crazy or you’ll end up with a soggy mess. Best to have crispy calzone ready to be dunked in more sauce afterwards 😉 ~ Floretina xo’s
- 1/2 batch this pizza dough
- 1 1/4 lb sweet peppers mixed colors
- 1 jar marinara sauce
- 5 spring onions or scallions
- sea sat to taste
- 1 tbsp olive oil
- 1 c baby spinach thinly sliced
- 8 oz mozzarella cheese shredded
- Make sure to prepare the pizza dough according to directions in the recipe. Have it ready in advance If possible when you plan to make the calzone. You will need 4 dough balls to make 4 calzone.
- Rinse and slice the peppers into thin slices, discard the core and the seeds. Add 1 tbsp of olive oil and a pinch of sea salt and toss to coat.
- Heat up a cast iron skillet on medium low flame and quickly saute the pepper and onions together until nice little char marks start to form, a few minutes. Transfer them to a bowl and mix with the sliced spinach and set aside until ready to use.
- Sprinkle some flour on a board board or kitchen counter and place the dough on top. Sprinkle more flour on top and using the palm of your hand gently press the dough down to form a circle. Sprinkle more flour if needed so the dough doesn’t stick. ( do not knead the dough at this point)
- Use a fork to gently poke the dough in a few spots so it won’t puff up while cooking.
- Spoon some of the tomato sauce over half of the dough, sprinkle with some of the mozzarella and some of the pepper scallion mixture. Sprinkle with more cheese and gently fold over the dough to create a pocket.
- Gently pull the bottom of the dough to fold over the top as in creating a nice seal of the pocket all around.
- Preheat a large cast iron griddle or grill pan on medium heat and gently transfer the calzone to the hot grill. ( you should be able to slid them right off of the board you were working on or using a large spatula).
- Cook for a few minutes on each side until nice grill marks form. Use a spatula to flip the calzone and repeat the above process until all calzone pockets are done. Allow them to cool off for a few minutes for the cheese to set before cutting into them.
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