Vegetable & Georgia Pecan Calzones

  • Serves 4
  • Prep time: 15 min., Cooking time: 30 min.

Calzones are bread pockets usually made from pizza dough. Typically they're filled with high-fat ingredients such as pepperoni, sausage and lots of cheese. This healthier version features herbed mixed vegetables and toasted pecans, bound with a slim amount of Parmesan cheese. Though any mixture of frozen vegetables will work in this recipe, we prefer a brand of stir-fry vegetables that includes broccoli, carrot, onion, red pepper, celery, and mushrooms. The pockets are best served with your favorite tomato sauce for dipping.

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon dried oregano
  • 16-oz. bag frozen mixed vegetables
  • Salt and black pepper
  • 1/2 cup plus 4 teaspoons shredded Parmesan cheese
  • 2/3 cup chopped toasted Georgia Pecans
  • 10-oz. tube refrigerated pizza dough

Heat oven to 375 degrees.

Lightly oil a large baking sheet. In large skillet, heat oil over medium heat; add onion and sauté 5 minutes.

Stir in oregano, then mixed vegetables, and salt and pepper to taste. Cook, stirring occasionally, until vegetables have thawed - about 10 minutes. Stir in 1/2 cup cheese and the pecans.

Remove dough from package and spread to about a 14 1/2 inch square. Divide dough into 4 equal squares. Transfer 1 square to baking sheet and top with a heaping cupful of vegetable-pecan mixture. Fold over one corner of dough to meet opposite corner; pinch and roll edges together to enclose filling, creating a triangle turnover shape.

Lightly brush top with water, sprinkle with a teaspoon of remaining Parmesan and some black pepper. Make two small slashes in top. Set aside on baking sheet and repeat to make 3 more calzones.

Bake calzones 15 – 20 minutes or until well browned. Cool slightly before serving.

Nutrition information per serving (using 1/4 tsp salt and pepper): calories: 459; protein: 16g; carbohydrate: 55g; saturated fat: 4g; monounsaturated fat: 11g; polyunsaturated fat: 5g; cholesterol: 10 mg; fiber: 8g; sodium: 638 mg.

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