Veggie Calzone

Stefanie Paganini 8 Servings 30 minutes

The best and easiest Veggie Calzone you’ll ever make—and eat!


  • 1 cup chopped broccoli
  • ½ cup chopped mushrooms
  • ¼ cup chopped sundried tomatoes
  • Handful or two of spinach
  • 1 cup chopped canned artichokes
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded parmesan
  • 2 rolls of crescent rolls


  • Preheat oven to 375° F with the rack in the middle.
  • Sauté all vegetables in a little olive oil. Toss with cheeses.
  • Separate your crescent rolls on lightly floured surface.
  • Drop heaping teaspoonful onto one triangle.
  • Lay other triangle on top and seal by pressing finger. You can add some shredded parmesan to the top for extra flavor.
  • Bake for 15 minutes on 375° F