Whole Wheat Pita Calzones

Crystal Margarine Recipes

Prep: 10 min

Servings: 4

If you love a calzone but are short on time, you need to try these whole wheat pita calzones! These delicate little dough pockets are a real treat whenever we need a quick weekday dinner in a hurry. Made with whole wheat, you are definitely going to want to try one of these delicious pita treats. Plus, they can be easily modified for any diet. Gluten can be eliminated by using gluten-free pitas, and these can be made vegan with the addition of dairy-free cheese. Try adding any of your favourite toppings- the possibilities with these pita calzones are endless!

For more weeknight dinner ideas, follow Crystal Margarine on Instagram.

Vegetarian

ingredients

Calzones

whole wheat pitas, large

1 tbsp + 2 tsp

Crystal Margarine, melted

1 3/4 cups

onions, thinly sliced into half rounds

1/2 cup

tomato sauce

2 tbsp

Parmigiano-Reggiano cheese, finely grated

2 tsp

garlic, minced

1 tsp

dried oregano

1/2 tsp

dried basil

1/4 tsp

black pepper, freshly ground

1/4 tsp

chili flakes

1 1/2 cup

mozzarella, grated

sundried tomatoes, sliced into strips

fresh basil leaves

directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cut the whole wheat pitas in half. Place pita halves onto the parchment-lined baking sheet. Set aside until needed.

In a small bowl, mix the tomato sauce with the Parmigiano Reggiano, minced garlic, dried oregano, dried basil, black pepper and chili flakes.

In a large skillet over, medium heat, melt 1 tbsp of Crystal Margarine until bubbling. Add the sliced onions and sautée for 15 to 20 minutes, or until onions are deep golden in colour. Remove from heat and allow to cool to room temperature.

Evenly spread two tablespoons (30 millilitres) of the tomato sauce into each pita half.

Divide the cheese into 4 piles (35 grams – per pita). Sprinkle half of the cheese (about 17 grams) onto the tomato sauce. Evenly divide the onions and sliced sundried tomatoes into each pita, place 3 basil leaves on top of the mixture. Sprinkle the remaining cheese over the basil leaves.

With a pastry brush, brush the pitas with the melted 2 tsp of Crystal Margarine.

Place into the preheated oven and bake for 8 to 10 minutes, or until the cheese melts and the pitas are slightly crispy. Serve immediately.

Chef’s Tips: Whole Wheat Pita Calzones

If Parmigiano Reggiano cheese is unavailable, use finely grated parmesan cheese instead.
Be creative and add other kinds of vegetables to the filling before baking.