Packed with veggies and cheese, these pita calzones are easy to make and are perfect for a quick, delicious, and crowd-pleasing meal!
I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
When I opened the box I received from Toufayan Bakeries, I might have squealed a little bit. It was like Christmas! Pita Heaven!
Toufayan Bakeries is a family-owned bakery in the US that makes more than 100 delicious products. They use old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol-free and trans-fat free, and they also contain an impressive amount of fiber and protein. With such a remarkable nutritional profile, it’s easy to give your favorite recipes a healthy makeover with pita bread.
I received six different pita varieties– I’ve tried and love them all– but the sweet onion pita in particular were calling out to me. It was a tough choice, but the deciding factor was the smell: oh my goodness, so delicious.
There are so many creative ways to eat pitas– as sandwiches, as pizzas, dipped in spreads, paired with soups– but I recently finished doing a marathon re-watch of Parks and Recreation, so I knew exactly what I was going to make: pita calzones.
Calzones are one of those things that sound a little bit more complicated to make than they actually are, and using pita bread as a handy shortcut makes things even easier! Just mix your filling ingredients together, stuff the pita, and bake– you’re ready to go!
And let’s be honest: it’s hard to go wrong with bread, sauce, and cheese.
Toufayan Bakeries products are available nationwide. To check availability locally, visit http://toufayan.com/where-to-buy.
- 4 Toufayan sweet onion pitas
- 1 onion, diced
- 1 bell pepper, diced
- ½ cup sliced mushrooms
- 1 cup pizza sauce
- 2 tablespoons grated parmesan cheese*
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
- optional add-ins: olives, sautéed spinach, etc.
- ½-1 cup shredded mozzarella cheese*
- Preheat your oven to 350° and grease baking sheets with cooking spray.
- Cut your pitas in half; set aside.
- In a skillet over medium heat, sauté your onion, pepper, and mushrooms until tender; set aside.
- In a mixing bowl, combine the sauce, parmesan, basil, oregano, garlic powder, onion powder, salt, and pepper.
- Add the veggies to the sauce and stir until combined.
- Divide the veggies evenly among the pitas, then top with mozzarella cheese.
- Place the pitas on the baking sheets and cook for 12-15 minutes.
*or vegan-friendly alternative
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Shared at Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with The Fit Foodie Mama and Food, Pleasure and Health; Healthy Vegan Fridays with Rock My Vegan Socks and VNutrition; Sunday Fitness & Food Link-Up with Marathons and Motivation and IlkasBlog. For a complete list of where I share, click here.
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