Veggie Calzone


For the second day of the Global Cuisine theme, I have another bread from Italy – the calzone. It is a veggie calzone and the perfect way to sneak in all veggies that your family would not eat. Calzones are pizzas with the toppings used as stuffings.

Why I like this bread?

A healthier version of the pizza, it has a better veggie to dough ratio as compared to the pizza. The calzone can be made with any filling of your choice – veggies, egg, paneer, cheese, nutella, chocolate, dry fruits, etc. It makes for a filling evening snack or a tasty addition to the school snack box.

So I just used my pizza base recipe for this calzone and had a filling of mushrooms, babycorn spring onions with some pizza sauce and mixed herbs.

Check out these other Italian breads – Insalata Caprese Loaf, Ciabatta, and Focaccia



For the dough

250 gms All purpose flour

3 gms Instant yeast

3/4 tsp Salt

1/2 tsp Sugar

2 tbsp Olive oil

For the filling

6-7 Button mushrooms

5-6 Baby corn

3 tbsp Spring onion greens, chopped

3 tbsp Pizza sauce

1 tbsp Mayonnaise (optional)

2 tsp Mixed herbs




  • Mix all the ingredients for the dough – flour, yeast, sugar salt and olive oil.
  • Knead together in a bowl till the dough is smooth, around 6-8 minutes
  • Cover and set aside till the dough doubles, around 1 hour
  • Chop the mushrooms and baby corns finely
  • Mix the mushrooms, baby corns, spring onion, pizza sauce, mayonnaise and salt in a bowl
  • Preheat the oven at 180C
  • Divide the dough into 6 parts
  • Roll out each dough into an oval shape with a 6-7″ diameter
  • Place some filling on one half of the dough leaving an inch at the edges
  • Cover the filling with the other half of the dough and seal the edges
  • Bake for 25-30 minutes till the top starts to get golden brown
  • Serve warm
  • Enjoy!



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