Pesto Calzones

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Pesto Calzones

Yield: 4

Pesto Calzones

One of my first jobs was at a gas station 2 blocks away from my house. This was before I could drive so I would ride my bike there. I am not sure why, but I had the key to the place and was responsible for opening it and on the weekends closing. Sometimes my co-workers would order calzones from a local pizza place. I had never heard of a calzone before. It was basically a meaty, cheesy, greasy mess, but at the time I thought it was delicious. (In fact, I think this is where things started to go downhill for me as far as my eating habits!) Here is my version of the calzone that I feel good about eating and feeding my family.


wheat pizza dough

1 cup whole wheat flour

coconut oil spray


2 cups basil (chopped)

4 cloves garlic (peeled and pressed)

¼ cup pine nuts (raw)

1/8 cup coconut milk (unsweetened)

2 Tbsp nutritional yeast

¼ tsp black pepper

¼ tsp dulse


1 regular green bell pepper(diced)

1 regular red onion (diced)

1 3.5 oz package sun-dried tomatoes (chopped)

1 2.25 oz can black olives (sliced)

4 artichoke hearts (chopped)

2 cloves garlic (finely chopped)


  1. Gather your ingredients. Pre-heat oven to 450.
  2. Prepare dough as per package instructions.
  3. Chop the bell pepper, onion, and finely dice 2 cloves of garlic.
  4. Lightly grease baking dish with coconut oil.
  5. Add bell pepper, onion, garlic to baking dish, lightly oil with coconut oil and bake for 20-30 min (stirring vegetables every 10 min). When done remove and set aside.
  6. Measure and prepare all your pesto ingredients.
  7. Add all ingredients (except for coconut milk) into your food processor (or VitaMix) and blend until mixed well (scraping sides down a couple of times).
  8. Slowly add coconut milk and mix well. Set aside.
  9. Prepare the remaining filling ingredients: chop the artichoke hearts, olives, and sun-dried tomatoes.
  10. Split your pizza dough in half and roll out into two equal rounds (unlike I did in the picture).
  11. Place an equal layer of flour onto your pizza pan (so it does not stick).
  12. Layout half of each pizza dough round on half of the pizza dish.
  13. Spread half of the pesto on each half of the pizza dough rounds.
  14. Add half (artichokes hearts, olives, sun-dried tomatoes, and the roasted vegetables) to each calzone.
  15. Fold the dough on each over, tuck under and pinch to seal. Lightly spray top with coconut oil.
  16. Bake at 450 for 10-15 min or until the crust looks done (keep an eye on it, the crust is thin so you do not want it to burn).
  17. Remove let cool for 5 min, slice each calzone in half and serve with a side salad.


  1. The Kitchen Skinny says

    eschaumann May 26, 2012 at 4:51 am [edit]
    Delicious! Wow. I doubled the recipe for company and they were a hit. I left the dough out for two hours to let it come to room temperature and I believe it really made a difference in the quality of the crust. It was not doughy at all.

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