Organic Vegetarian Calzone

Welcome to a night in Naples with this double loaded-cheese calzone filled with olives and spinach. 

Our favorite homemade pockets are cheesy, a little saucy, and topped with all kinds of fresh, seasonal produce. 

This Meal Kit comes with everything you need to make a healthy #nutfree and #vegetarian meal for 2 people! This recipe uses organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy

Ingredients

1 organic vegetarian calzone

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Give us a tender, chewy crust, a slick of bright tomato sauce, and a big ole shower of cheese, and we're pretty much in heaven. 

Kitchen Supplies

  • Baking sheet
  • Medium bowl

Recipe Ingredients        

  • 1 Mabel’s Pizza Dough Ball, thawed  
  • 2 tbsp olives  
  • 1/2 cup Mabel’s Tomato Sauce  
  • 1/4 cup shredded mozzarella cheese  
  • 2 tbsp. grated parmesan cheese  
  • 2 cups arugula or spinach 
  • 1.5 tsp Fresh City’s Italian Spice Mix 
  • 2 tbsp flour 
  • 4 tbsp. olive oil  
  • 1 tbsp. balsamic vinegar  

ingredients for organic vegetarian calzone

Prepare Ingredients  

  • Preheat oven to 425°F. 
  • Take the ball of pizza dough out of the bag and set it on your work surface.  
  • Slice olives in half.  

slice olives in half

Prepare the Filling 

  • In a medium bowl, mix Mabel’s Tomato Sauce, olives, mozzarella cheese, 1.5 tbsp of parmesan cheese (reserving ½ tbsp.), half of the arugula or spinach, and the Italian Spice Mix. 

mix tomato sauce and olives and cheese

Make the Calzone  

  • Dust the work surface with flour.  
  • Divide the dough into two portions and roll each into a 6-inch circle. 

roll out the dough

  • Lightly coat a baking sheet with 1 tbsp. olive oil.  
  • Top each dough circle with half of the filling. 

top each dough with half of the filling

  • Fold dough over filling; pinch edges to seal. 

fold dough over filling and pinch edges to seal

  • Brush each calzone with ½ tbsp. olive oil and sprinkle with remaining parmesan cheese if desired.  

sprinkle parmesan cheese on top of the calzone

  • Bake for 20-25 minutes, or until golden brown. 
  • Remove from the oven and set to cool for 3 minutes.  

Prepare the Greens  

  • Drizzle remaining spinach or arugula with 2 tbsp. olive oil, balsamic vinegar, salt and pepper.  

mix arugula with olive oil and balsamic vinegar and salt and pepper

  • Serve Calzones with a side of salad, and enjoy!

two plates of organic vegetarian calzone