Meatless Monday: Veggie Calzones

Veggie Calzones

It's no secret that the husband and I love pizza. We eat it at least once a week. But pizza can get a little boring after awhile if you're just eating cheese or pepperoni all the time. Sometimes I even get tired of veggie pizza, and we all know I love me some veggies.


So I decided it was time we had calzones. I made the thin-crust pizza recipe we've had plenty of times before and made calzones. I split the dough recipe in half, saving half in the fridge for breadsticks or something tomorrow night (God willing the dough will keep nicely in the fridge and rise again or something). Essentially one-quarter of the dough recipe made one nice calzone. 


I filled my pocket o' pizza with low-fat mozzarella, part-skim ricotta, Italian seasonings, eggplant, onions and peppers. The husband had peppers, onions, red pepper and a lot of cheese in his. After about 12 minutes in our 450-degree-F oven we topped our calzones with a fresh tomato sauce: tomatoes, garlic, and salt and pepper I pureed in that new mini chopper I love so much.


Dinner was quick, easy, filling and meatless. What more could you want on a Monday?