Healthy Food Dinner Diet Recipes

Veggie Calzones Recipe

Posted on 14. Jul, 2009 by admin in Calzones

“Bread dough makes it a breeze to assemble these savory turnovers from Lee Ann Arey of Gray, Maine. ‘If you have a favorite pizza dough, use it instead,’ she recommends. ‘These freeze well and once they are frozen, they can be heated in half an hour.’”

INGREDIENTS

* 1/2 pound fresh mushrooms, chopped
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 2 tablespoons vegetable oil
* 3 plum tomatoes, seeded and chopped
* 1 (6 ounce) can tomato paste
* 1 cup shredded Monterey Jack cheese
* 1 cup shredded part-skim mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 2 (1 pound) loaves frozen bread dough, thawed
* 1 egg
* 1 tablespoon water

DIRECTIONS

1. In a large skillet, saute the mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside.
2. On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes.
3. Beat egg and water; brush over calzones. Bake at 375 degrees F for 15 minutes. Cool desired number of calzones; freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.
4. To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350 degrees F for 30-35 minutes or until golden brown.

Tags: Main Dish, Veggie Calzones