HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHomemade Vegetable Packed Calzone
Homemade Vegetable-Packed Calzone

Homemade Vegetable-Packed Calzone

with Spring Mix and Italian Vinaigrette

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We swapped out pizza dough for rich and flaky puff pastry. It creates the perfect crisp vessel for our bell pepper, leek and cheese filling! It's oh so ooey gooey and tasty!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

1 cup

Mozzarella Cheese, shredded


160 g

Sweet Bell Pepper

56 g

Leek, sliced

½ cup

Marinara Sauce

1 tbsp

Italian Seasoning


1 tbsp

Red Wine Vinegar


1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

66 g

Mini Cucumber

113 g

Spring Mix

Not included in your delivery

2 tbsp


1 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4310 kJ
Calories1030 kcal
Fat70 g
Saturated Fat11 g
Carbohydrate93 g
Sugar15 g
Dietary Fiber4 g
Protein29 g
Cholesterol50 mg
Sodium1570 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 400°F.Wash and dry all produce.Position one oven rack in the middle of the oven and remove all other racks. Place a large baking sheet on the rack (use 2 baking sheets for 4 ppl). Core, then cut bell pepper(s) into 1/4-inch pieces. On a piece of parchment paper the size of your baking sheet, unroll puff pastry. (NOTE: The paper sent with the dough is coated! Make sure to use parchment paper instead.) Cut each pastry in half, vertically, to create two 6-inch wide rectangles (use two baking sheet sized pieces of parchment paper to create 4 rectangles for 4 ppl).


On the lower half of each pastry rectangle (closest to you), divide leeks, half the peppers and 1/2 tbsp Italian seasoning (dbl for 4 ppl). Dollop pizza sauce over veggies, then sprinkle over cheese.


Working with one pastry rectangle at a time, fold the side of the pastry (without veggies) over filling. Using your fingers, firmly pinch the border closed. Roll edges over towards the centre to seal tightly.


Carefully transfer parchment paper with assembled calzones onto the preheated baking sheet. Bake in the middle of the oven, until puff pastry is golden-brown and cooked through, 25-28 min.


While the calzones bake, cut the cucumber into 1/2-inch moons. Set aside. Whisk together mustard, 1/2 tbsp Italian seasoning (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) in a large bowl.


Add spring mix, cucumbers and remaining peppers to the large bowl with the dressing. Toss to combine and season with salt and pepper. Divide veggie calzones and salad between plates.