Lentil Calzone – Lentils.org

Lentil Calzone

  By lentilsorg  , ,   , ,

May 14, 2019

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  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 10


  1. Preheat oven to 500°F (250°C) and grease two sheet trays with pan spray.
  2. Divide pizza dough into 10 pieces. On a lightly floured surface, roll dough out into an 8-inch circle, about 1/4-inch thick. Allow dough to rest after shaping.
  3. While dough is resting, add beef and mushrooms to sauté pan and begin to brown them. Once browned, add lentils, peppers, and sauce.
  4. Spoon filling into the middle of the dough and top with ¼ cup (60 mL) cheese. Gently fold in half and dampen the seams with water and pinch together and crimp. Transfer to the prepared sheet trays.
  5. Brush tops of the calzone with olive oil. Mark top of each calzone with 2-3 slits to allow for steam to escape.
  6. Bake until tops are golden and filling is bubbling, approximately 20 minutes. Let rest for 5 minutes before serving.

*Cook your lentils using a Mediterranean flavor sachet:
Tie together sprigs of oregano, bay leaves, garlic cloves, black peppercorns, and marjoram in a cheese cloth and add to the cooking water with your lentils to infuse the lentils with Mediterranean flavors. Discard once cooked.


4.5 lbs (2.25 kg) pizza dough

as needed, all-purpose flour

1 cup (250 mL) ground beef

1 cup (250 mL) button mushrooms, thinly sliced

1 cup (250 mL) whole red lentils, cooked using Mediterranean flavour sachet*

⅔ cup (150 mL) yellow bell pepper, small dice

2 ½ cups (625 mL) pizza sauce

2 ½ cups (625 mL) mozzarella cheese, shredded

as needed, olive oil


Nutrition Facts

Serving Size1 calzone
Sodium1210 mg
Potassium378 mg
Protein27 g
Cholesterol20 mg
Sugar8 g
Total Fat15 g
Saturated Fat2.5 g
Total Carbohydrates98 g
Dietary Fiber2 g