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3.06 from 17 votes

Whole Wheat Veggie Calzones

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Whole Wheat Veggie Calzones
Servings: 6
Calories: 260kcal


  • 1 tablespoon yeast, active dry
  • 1 tablespoon sugar
  • 1 cup water
  • 1 teaspoon salt
  • 3 tablespoon olive oil
  • 1 1/2 cup flour, all-purpose
  • 1 1/2 cup flour, whole wheat


  • 1 cup spaghetti or marinara sauce
  • 1/2 medium zucchini
  • 1/2 medium bell pepper, green
  • 1/2 medium bell pepper, yellow
  • 1/2 cup, pieces or slices mushrooms, white
  • 1/2 cup mozzarella cheese, shredded
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • 1 large egg white


  • Combine yeast, sugar and warm water and let set for 5 minutes. Mix remaining ingredients and then add yeast mixture. Let dough rise, in a warm place, for about 30-45 minutes.
  • In the meantime, peel zucchini if desired, and de-seed bell peppers.  Put zucchini, bell peppers and mushrooms in a food processor or blender and pulse until blended.  Stir in 1/2 cup of shredded mozzarella cheese into the veggies.
  • Roll out a small portion of the dough at a time, for mini calzones we use a golf ball size. Roll or press out. Fill middle with filling: thin layer marinara sauce, and a scoop of veggies. Fold calzone in half and then crimp edges with a fork. Set on baking tray.
  • Whisk 1 egg white in a small bowl. With a pastry brush, brush the top of the calzone.
  • Bake at 425 for 10-15 minutes until lightly browned. Test to make sure dough is done baking by tapping on it. It should sound hollow.
  • Let cool slightly and serve with marinara sauce for dipping.


Calories: 260kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 520mg | Fiber: 4g | Sugar: 4g