My daughter and I often go to Lily’s Pizza in Raleigh. One of their specialties is their calzones. Sort of like healthy little pizza pockets!
I do my best to duplicate the taste at tome and my family loves these! You can add whatever fillings you like. For this recipe, I used some leftover roasted vegetables as well as pepperoni and cheese. You can add whatever fillings you like.
Since Jess is a vegan, I also made one for her that left out the pepperoni and used just the veggies and some vegan cheese. The sky is the limit on fillings.
¼ cups Grated Parmesan Cheese Plus 2 Tablespoons For Sprinkling On Top Of Calzones
2 tbsp of fresh Parsley
3/4 pound of sliced pepperoni
Preheat oven to 400 degrees. On a large baking sheet, toss all vegetables and the garlic with 2 tablespoons olive oil, basil, salt and pepper. Spread out in one even layer on baking sheet. Bake 20-25 minutes until vegetables have browned and softened. Remove from oven and set aside to cool.
Preheat oven to 450F. Lay out the phyllo pastry. Spread about 2 tablespoons pizza sauce on the middle of the dough, add a few slices of pepperoni, and top with 1/4 cup mozzarella cheese. Place a few spoonfuls of roasted vegetables on top and sprinkle some Parmesan cheese over that. Fold dough over filling and press down to seal with the bottom.
Place on a greased cookie sheet. Brush the top with some of the remaining 2 tablespoons olive oil and sprinkle on some Parmesan cheese, salt and parsley . Cut several slits in the top. Repeat this process to make more calzones.
Bake for 12-15 minutes until dough is baked and has browned slightly. Serve warm.
For a vegetarian option, omit the pepperoni and use veggie cheese. For a vegan option, omit the pepperoni and cheese and substitute with Daiya cheese.