High-Protein Roasted Veggie & Ricotta Calzone is a tasty and cheesy breakfast. It contains eggplant cubes, red onions, ricotta cheese, bell pepper, olive oil, zucchini, whole wheat pizza dough, seasonings, mozzarella cheese, egg, & herbs. These have dairy items in them, so it’s not safe for non-dairy diet. We have to include the vegan ricotta & mozzarella cheese to make it good for dairy-free individuals. This calzone is prepared in 50 minutes, so we would make it quickly for dinner. This dish stores nicely, so we would easily prepare in advance. Serve this calzone with roasted broccoli, marinara sauce, & vegetable soup.
STATISTICAL INFORMATION:
- Caloric count: 560 kcal
- Preparation Duration: Twenty-five minutes
- Serving size: 1
- Cook time: 25 minutes
- Cuisine: Italian-inspired
- Total time: 50 minutes
- Course: Dinner
- Diet: High-protein, vegetarian
- Serving: 4
EQUIPMENT:
- Baking sheet
- Parchment paper
- Large vessel
- Cutting board
- Knife
- Rolling pin
- Small vessel
- Pastry brush
INGREDIENTS:
- 1 & ½ cups cubed eggplant
- 1 medium zucchini
- One large red bell pepper
- 1 small red onion
- 2 tbsp. olive oil
- 1 tsp. Italian seasoning — no-salt-added
- ¾ cup whole-milk ricotta cheese
- ¼ cup basil
- ¼ tsp. salt
- 1 pound whole-wheat pizza dough
- All-purpose flour
- 1 cup mozzarella cheese — low-moisture part-skim
- One big egg
- 1 tbsp. water
- 1 cup marinara sauce — low-sodium
INGREDIENT NOTES:
EGGPLANT:
- Add the eggplant cubes to include the soft texture in the filling. We have to make the eggplant slices equal, so they roast nicely with other veggies.
ZUCCHINI:
- Include the zucchini to add soft texture & fresh flavor to the dish. Make the ½ inch cubes so they roast equally.
RED BELL PEPPER:
- Add the red bell pepper to include the natural sweet flavor and nice color in the dish. We have to slice them into equal sizes so they roast equally.
RICOTTA CHEESE:
- Utilize the whole milk ricotta cheese to include the richness and creaminess in the calzone. It will nicely increase the protein content of this calzone. Utilize the vegan ricotta cheese instead so dairy-free & vegan people can easily have this dish.
MOZZARELLA CHEESE:
- Add the mozzarella shreds to add stretchiness and cheesy texture to the calzone. Utilize the vegan mozzarella to make it safe for a dairy-free & vegan diet.
WHOLE-WHEAT PIZZA DOUGH:
- Utilize the whole wheat pizza dough to form the delicious and filling outer layer of this calzone. It also includes large quantity of fiber in it instead of regular dough.
MARINARA SAUCE:
- Use the warm, low-sodium marinara sauce to serve with this calzone. It will offer the savory taste and tanginess in it.
INSTRUCTIONS:
- Warm the oven to 425° F & put the parchment on the tray.
- Include the vegetables in the large vessel and add the olive oil to it with Italian seasonings and mix to coat them equally.
- Add the vegetables in one layer on the prepared tray and roast for around 15 minutes till the vegetables are soft & lightly browned, then cool them lightly.
- Decrease the oven temperature to 400° F.
- Then add the fresh basil, salt, and ricotta in the vessel and mix till they combine.
- Sprinkle the flour lightly on the shelf and divide the dough in 4 equal portions and make their rounds.
- Now add the ricotta mix to half of the dough round and leave some dough around the corners.
- Include the roasted vegetables & sprinkle the mozzarella cheese on top.
- Now fold the other half of the dough on the filing to form the half-moon shape and press its corners strongly with the fork.
- Put the calzones on the tray and make a slit on top of the calzone.
- Add the egg & water in a small vessel and whisk t and apply it on top of them with brush.
- Now bake the dish for fifteen to twenty minutes till it gets golden and the cheese melts.
- Leave the calzones for some time, then serve.
SERVING SUGGESTIONS:
SALADS:
- Italian Chopped Salad
- Arugula Tomato Salad
- Cucumber Basil Salad
VEGETABLE SIDES:
- Grilled Asparagus
- Roasted Broccoli
- Garlic Green Beans
SOUPS:
- Minestrone Soup
- Tomato Basil Soup
- Vegetable Soup
DIPS & SAUCES:
- Marinara Sauce
- Garlic Yogurt Dip
- Basil Pesto
TIPS:
- Make the pieces of the vegetables equal in size so they roast equally.
- Don’t overfill the dough, or they will not seal properly.
- We have to strongly press the sides, then tuck with fork to seal.
- Cool the roasted vegetables lightly, then cool them before adding the filling.
STORAGE INFORMATION:
FRIDGE:
- Include the calzones in tight box & store for three days.
FREEZER:
- Wrap the calzones in plastic wrap, then put them in the bag and freeze for two months.
FAQs:
Could we make the dairy-free calzones?
- Yes, we have to use the vegan ricotta & mozzarella cheese instead to prepare the dairy-free calzones.
Will I utilize the different vegetables to make the calzone?
- Yes, utilize the spinach, broccoli, mushrooms, or yellow squash instead.
Could we make the filling in advance?
- Yes, we would prepare the ricotta mixture & roasted vegetables in advance & store till we assemble.
NUTRITIONAL INFORMATION:
Calories: 560 kcal
Net carbs: 58 g
Iron: 4 mg
Total carbs: 66 g
Vitamin A: 950 mcg
Fiber: 8 g
Calcium: 360 mg
Serving size: 1
Protein: 29 g
Sodium: 980 mg
Potassium: 620 mg
Serving: 4
