Vegetable and Georgia Pecan Calzones

Georgia Pecan Commission
  • Yield: 4 servings


2teaspoons olive oil
1/2cup chopped onion
1/2teaspoon dried oregano
16ounces bag frozen mixed vegetables
1/4teaspoon salt
1/8teaspoon black pepper
1/2cup plus 4 teaspoons shredded Parmesan cheese
2/3cup chopped toasted Georgia pecans
1 (10-ounce) tube refrigerated pizza dough


  1. Heat oven to 375F. Lightly oil a large baking sheet. In large skillet, heat oil over medium heat; add onion and sauté 5 minutes.
  2. Stir in oregano, then mixed vegetables, and salt and pepper to taste. Cook, stirring occasionally, until vegetables have thawed – about 10 minutes. Stir in ½ cup cheese and the pecans.
  3. Remove dough from package and spread to about a 14 1/2 -inch square. Divide dough into 4 equal squares. Transfer 1 square to baking sheet and top with a heaping cupful of vegetable-pecan mixture. Fold over one corner of dough to meet opposite corner; pinch and roll edges together to enclose filling, creating a triangle turnover shape. Lightly brush top with water, sprinkle with a teaspoon of remaining Parmesan and some black pepper. Make two small slashes in top. Set aside on baking sheet and repeat to make 3 more calzones.
  4. Bake calzones 15 to 20 minutes or until well browned. Cool slightly before serving.

Recipe courtesy of the Georgia Pecan Commission

Nutritional Info *per serving

  • Calories 459
  • Saturated Fat 4g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 11g
  • Cholesterol 10mg
  • Sodium 638mg
  • Carbohydrate 55g
  • Fiber 8g
  • Protein 16g