Alex Guarnaschelli makes her Summer Vegetable Calzones, as seen on Food Network's The Kitchen, Season 31
Recipe courtesy of Alex Guarnaschelli

Summer Vegetable Calzones

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  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 2 large calzones
A calzone is essentially a pizza folded in half and closed up. In honor of my co-host, Sunny Anderson, I’m using pop tube pizza dough, but you can use regular fresh store-bought pizza dough. The best results come when the filling is not too moist because it can make the dough soggy. Like with a stir-fry, it is also better to have a filling where the ingredients are broken down into bite-size pieces so the filling is easy to eat. Don’t overload the filling with ingredients; make your point with a mixture of a few simple flavors. My solution? Load it with cheese! The three cheeses are a nice combination.



  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, combine the mozzarella, ricotta and Parmesan. Add the corn, oregano, red pepper flakes, sun-dried tomatoes, garlic and a generous pinch of salt. Taste for seasoning. “Dot” the mix with the tomato paste but don’t mix it in. That way, when you eat the calzone, there will be little bursts of that acidic tomato flavor.
  3. To assemble: Lightly flour a clean surface and unroll the dough onto it. Roll the dough out with a rolling pin into a long rectangle (about 8 inches wide by 16 inches long). Cut in half crosswise to form 2 squares. Divide the filling between the 2 pieces of dough with the filling in the center, keeping the edges clean, so the calzones are easy to fold and seal. Fold the dough over the filling, from corner to corner to form a triangle or from end to end to form a rectangle. Fold and crimp the edges to seal. Transfer the calzones to the prepared baking sheet.
  4. Bake on the center rack until the calzones are a nice brown on the outside, 25 to 30 minutes. Brush with olive oil as they emerge from the oven. Serve with vodka sauce.