Prep Time

35 min

Total Time

35 min

Calories per serving




Ingredients (14)
  • 8 medium mushrooms, thinly sliced
  • 1 can (20 oz.) DOLE® Pineapple Tidbits, well drained
  • 1-1/2 cups (6 oz.) provolone cheese cut into 1/2-inch cubes
  • 1 red bell pepper(s), cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 small DOLE Red Onion, cut in half and thinly sliced
  • 1 medium zucchini, cut in half lengthwise and thinly sliced
  • 2 tablespoons Italian seasoning
  • 2 tablespoons olive oil
  • 2 teaspoons coarse garlic salt
  • 2 pounds frozen bread dough, defrosted or made from scratch pizza dough
  • 2 eggs
  • 1 tablespoon water
  • 6 cups prepared pasta sauce
  1. Combine mushrooms, pineapple, cheese, bell peppers, onion, zucchini, seasoning, oil and garlic salt.  Toss to coat with seasonings.
  2. Divide dough into 6 equal portions.  On floured surface roll out each portion into a 5 by 10-inch rectangle.
  3. Beat together eggs and water.
  4. Place 1-1/3 cups vegetable mixture on half of the dough rectangle. Brush egg mixture around the edges of dough.  Fold dough over vegetables bringing edges together.  To seal, press edges of dough with fork.  Brush top of dough with egg mixture.  With scissors snip a small slit in top of dough.  Repeat process making 6 calzones.
  5. Place on greased baking sheet.  Bake at 375° F for 22 to 25 minutes until crust is golden brown.   Cool for 5 minutes.
  6. Cut each calzone in half and serve with warm pasta sauce.

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