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carrot cake recipe

Recipe by Chef Michael Lyons, Shaker Heights, Ohio


1 sheet puff pastry dough, cut into 6 squares
1 1/2 C marinara sauce
1 C zucchini, diced
1 C yellow squash, diced
1 C bell pepper, diced
1 C mozzarella, shredded
1 C chicken breast, cooked, diced
1 egg, beaten
2 Tablespoons water

Preheat oven to 375 degrees. Combine the egg and water in a small bowl to create the egg wash that you will use to seal each of the puff pastry calzones. Begin by taking approximately one tablespoon each of the zucchini, squash, bell pepper and chicken and place onto the center of each square of puff pasty. Top off with approximately 1-2 tablespoons of marinara sauce and finally 1 tablespoon of cheese. Next, you will be folding the square puff pastry with the filling into a triangular shape by bringing the bottom right corner over the top left corner. Before folding, lightly brush egg wash on the left side and the top of the puff pastry such that they will help stick the corners together. Carefully fold the puff pastry by bringing the dry corner over the egg wash corner and seal. You can use a fork to crimp the edges if desired. Lightly brush egg wash over the top of the finished calzone and place on a greased cookie sheet. Repeat with the other squares. Bake for approximately 15 minutes, or until the puff pastry has lightly browned.