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Veggie Calzones Recipe

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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."

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Veggie Calzones Recipe

Prep: 25 min. + rising Bake: 35 min.

Yield: 8 Servings

25 35 60

Ingredients

1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 ounces) tomato paste
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 pound each) frozen bread dough, thawed
1 egg
1 tablespoon water

Directions

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.
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.
Whisk egg and water; brush over calzones. Bake at 375° for 15 minutes. Cool desired number of calzones; place in freezer bags. Seal and freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.
To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts 1 calzone equals 503 calories, 15 g fat (4 g saturated fat), 45 mg cholesterol, 953 mg sodium, 67 g carbohydrate, 6 g fiber, 23 g protein.

Originally published as Veggie Calzones in Quick Cooking November/December 2003, p52

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Veggie Calzones

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Reviewed on Apr. 10, 2013 by shecooksalot

I have made this a couple of times as a freezer meal for friends having babies and they have raved about them. I like that you can individually freeze them and take them out as needed. I also add sausage or turkey sausage to them for some extra flavor. I also use my bread machine pizza dough recipe (doubled) for the dough.

Reviewed on Jan. 26, 2013 by melgoody03

These are fairly simple to make and always turn out well. I freeze them individually to use as a quick dinner or lunch later on.

Reviewed on Aug. 22, 2011 by scrapo

I want to try my homemade pizza dough instead of the bread dough next time. Also added turkey sausage to them. They tasted good but weren't so pretty to look at! I need to get better at shaping them LOL.

Reviewed on Oct. 09, 2010 by Moriah86

I substituted zucchini for the mushrooms and made pizza dough in the bread machine.

Reviewed on Jun. 01, 2010 by zmarie

These are delicious! I added olives and chilies to my recipe, with a bit of brown sugar to sweeten things up.

Reviewed on Oct. 10, 2008 by hotpans

Make sure you cut several slits or fork prong holes so clazones done "blow up" with steam pressure of baking. Old bread baker!