Roasted Veggie & Ricotta Calzone Is Packed with Protein and Fiber

Preheat oven to 450°F. Toss 1½ cups eggplant, cubed zucchini, bell pepper pieces, chopped onion, 2 tablespoons oil and 1 teaspoon Italian seasoning together on a large rimmed baking sheet; spread into an even layr. Roast, tossing once halfway through, until the vegetables are crisp-tender, about 20 minutes. Let cool slightly, about 5 minutes. If serving calzone(s) immediately, place a second large rimmed baking sheet in the oven to preheat.

Meanwhile, stir together ¾ cup ricotta, ¼ cup basil and ¼ teaspoon salt in a medium bowl. Set aside.

Divide 1 pound pizza dough in half. Place 1 half on a lightly floured sheet of parchment paper. Loosely cover the remaining dough with a damp kitchen towel. Roll or stretch the dough into an 11-inch circle, dusting with additional flour as needed to prevent sticking. If the dough resists stretching or springs back, cover it and let rest for 5 to 10 minutes before continuing.

Spread half the ricotta mixture over the bottom half of the dough circle, leaving a 1-inch border. Top with half of the roasted vegetables and ½ cup mozzarella. Fold the dough over the filling. Press the edges to seal and crimp as desired. Fold in the outer corners and press to seal. Repeat with the remaining dough, ricotta mixture, roasted vegetables and remaining ½ cup mozzarella. Cut 3 small slits in the top of each calzone using kitchen scissors.

To bake immediately: Whisk 1 egg and 1 tablespoon water together in a small bowl. Brush evenly over the calzones. Transfer the calzone(s) (on the parchment) to the preheated baking sheet. Bake until golden brown, about 15 minutes. Cut each calzone into quarters; serve each quarter with 2 tablespoons warm marinara.

To freeze: Place the unbrushed, unbaked calzone(s) on a baking sheet or plate and freeze until firm, about 2 hours. Wrap each tightly in plastic wrap, then place in a large sealable freezer bag. Freeze for up to 3 months.

To bake from frozen: Preheat oven to 400°F with a baking sheet on the center rack. Whisk 1 egg and 1 tablespoon water together in a small bowl. Brush the frozen calzone(s) with the egg wash; cut a few additional slits in the tops if the original vents have sealed during freezing. Transfer the calzone(s) (on parchment) to the preheated baking sheet. Bake until the filling is heated through and the crust is golden brown, 35 to 40 minutes. Let stand for 10 minutes. Cut each calzone into quarters; serve each quarter with 2 tablespoons warm marinara.