Veggie Mini Calzones

These Veggie Mini Calzones are bite-sized, golden pastries inspired by the classic Italian calzone. The filling is made with creamy pumpkin, crumbled feta, and crunchy walnuts. With their crispy outer crust, they’re perfect for a quick snack, appetizer, or even a fun meal. Whether baked for a cozy dinner or served at a gathering, this vegetarian recipe is sure to impress. Run to the kitchen, and let’s cook together!

Calzone is a classic Italian dish consisting of a stuffed pastry shaped like a folded pizza. For these Veggie Mini Calzones, I prepare the pastry dough from scratch using the same recipe as the base of the Hummus Garden Tart. The result is a crispy, golden crust with a warm, flavorful filling inside. I love the contrast between the smoothness of pumpkin, the tanginess of feta cheese, and the crunchy of nuts. Their small size makes them ideal for an easy and quick meal on the go, yet still nourishing and satisfying.

The origins of calzone lie in Naples, where folded pizza is commonly sold as an affordable and delicious street food. The name translates to”pant leg” in Italian, referring to its shape, which makes it easy to eat on the go. Calzones are highly versatile and can be stuffed with various ingredient combinations, such as cheese, tomato sauce, and vegetables. My Veggie Mini Calzones are baked for a healthier version, but some regional variations are fried for a crispier, richer texture.

To keep the Veggie Mini Calzones fresh, I recommend storing them in an airtight container or wrapping them individually in plastic wrap before placing them in the fridge for up to three days. If you don’t plan to eat them in the next few days, store them in the freezer for up to two months.

Ingredients for veggie calzones

• Pumpkin: when cooked in hot water, pumpkin adds smoothness to the filling, creating a rich mixture without the need for heavy creams or sauces. Moreover, this ingredient is naturally sweet, balancing the tanginess of feta and the nuttiness of walnuts. Finally, the soft pumpkin helps hold the filling together, preventing it from becoming too dry or crumbly.

• Feta: this cheese is slightly salty, and its tangy taste balances the sweetness of pumpkin. Moreover, crumbled feta adds a creamy texture to the filling, as it doesn’t fully melt while baking. Besides enhancing flavor, feta provides protein and calcium, making the Veggie Mini Calzones more nutritious and satisfying.

• Walnuts: chopped nuts provide a satisfying crunch that complements the creaminess of pumpkin and feta, making each bite more enjoyable. They are rich in healthy fats, protein, and antioxidants, making the Veggie Mini Calzones more nourishing.

• Rosemary: its distinct fragrance adds depth to the dish and brings a fresh, earthy touch that complements the other ingredients. Rosemary enhances the overall taste without the need for excessive salt or additional seasonings. Finally, this herb aids digestion.

Find the complete recipe with measurements below.

How to prepare pumpkin calzones

For the pastry base: in a large bowl, combine the all-purpose flour, whole wheat flour, and salt, whisking to mix. Then, add the water and olive oil, stirring with a wooden spoon. Finish kneading with your hands until you achieve, homogenous dough. Set aside in the bowl, covered with a dish towel.

In the meantime, cut the pumpkin into cubes and cook them in a pot with water until soft.

Combine the cooked cooked pumpkin, crumbled feta, chopped walnuts. Season with a drizzle of olive oil, salt, pepper and rosemary .

Roll out the dough and cut out circles using a cup or cookie cutter. Place some of the filling on one side of each circle, then fold it over. Finally, seal the edges using a fork.

Bake in the oven at 200°C (400°F) for about 30-40 minutes or until golden.

My tips for healthy calzones

• If you’re making dough from scratch, keep it chilled before rolling it out. Cold dough is easier to work with and results in a crispier, flakier crust.

• While it’s tempting to pack a lot of filling in, make sure to leave enough space around the edges to properly seal the calzones. Overstuffing can lead to leaks during baking.

• Before baking, brush the calzones with a light coating of olive oil or an egg wash. This will help achieve a beautiful golden-brown, crispy crust.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Veggie Mini Calzones

Course: Appetizers, MainCuisine: vegetarian

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Ingredients

• Whole wheat flour 260gr

• All-purpose flour 260gr

• Water 220gr

• Olive oil 130gr (for the dough) + a drizzle for the  filling

• Salt 1tsp

• Black pepper (to taste)

• Pumpkin 1

• Rosemary (to taste)

• Walnuts (a handful)

• Feta 150gr

Directions

• For the pastry base: in a large bowl, combine the all-purpose flour, whole wheat flour, and salt, whisking to mix. Then, add the water and olive oil, stirring with a wooden spoon. Finish kneading with your hands until you achieve, homogenous dough. Set aside in the bowl, covered with a dish towel.
• In the meantime, cut the pumpkin into cubes and cook them in a pot with water until soft.
• Combine the cooked cooked pumpkin, crumbled feta, chopped walnuts. Season with a drizzle of olive oil, salt, pepper and rosemary .
• Roll out the dough and cut out circles using a cup or cookie cutter. Place some of the filling on one side of each circle, then fold it over. Finally, seal the edges using a fork.
• Bake in the oven at 200°C (400°F) for about 30-40 minutes or until golden.

Notes

• If you’re making dough from scratch, keep it chilled before rolling it out. Cold dough is easier to work with and results in a crispier, flakier crust.
• While it’s tempting to pack a lot of filling in, make sure to leave enough space around the edges to properly seal the calzones. Overstuffing can lead to leaks during baking.
• Before baking, brush the calzones with a light coating of olive oil or an egg wash. This will help achieve a beautiful golden-brown, crispy crust.