Ingredients
1lbpizza dough,prepared
⅓cupfresh spinach,chopped
⅓cupfresh mushrooms,sliced
⅓cupzucchini,sliced
⅓cupcabbage,chopped
⅓cupgreen bell pepper,chopped
⅓cuptomato,seeded and sliced
⅓cuponion,chopped
⅓cupsun-dried tomatoes,chopped
⅓cupartichoke hearts,drained and chopped
⅓cupblack olives,sliced
3clovesgarlic,minced
2tspItalian seasoning
salt and ground black pepper,to taste
1½cupsmozzarella cheese,shredded, divided
½cupAsiago cheese,grated, divided
3tbspolive oil
1cupmarinara sauce,for dipping
Preparation
Preheat oven to 350 degrees F. Grease a baking sheet.
Divide pizza dough into 4 equal parts. Roll each piece into a large oval on a lightly floured surface.
Mix spinach, mushrooms, zucchini, cabbage, green bell pepper, fresh tomato, onion, sun-dried tomatoes, artichoke hearts, olives, garlic, and Italian seasoning in a large bowl. Season with salt and black pepper.
Divide the vegetable mixture over the center of each piece of dough, leaving about a 1-inch border of dough.
Sprinkle about ¼ cup mozzarella cheese and about 2 tablespoons Asiago cheese over vegetables.
Fold pizza dough in half to create a half-moon. Pinch and seal the edges of each calzone.
Transfer calzones to the prepared baking sheet. Cut small holes on the top of each to vent, then brush tops with olive oil.
Bake in the preheated oven for about 30 minutes until lightly browned.
Sprinkle remaining mozzarella cheese and Asiago cheese evenly over each calzone and continue baking for 5 to 10 minutes more until cheese is melted and crust is golden brown.
Serve with marinara sauce for dipping.
