Taste of Home
Veggie Calzones
TOTAL TIME: Prep: 25 min. + rising Bake: 35 min.
YIELD: 8 servings.
Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. —Lee Ann Lowe, Gray, Maine
Ingredients
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1/2 pound fresh mushrooms, chopped
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1 medium onion, chopped
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1 medium green pepper, chopped
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2 tablespoons canola oil
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3 plum tomatoes, seeded and chopped
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1 can (6 ounces) tomato paste
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1 cup shredded Monterey Jack cheese
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1 cup shredded part-skim mozzarella cheese
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1/2 cup grated Parmesan cheese
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2 loaves (1 pound each) frozen bread dough, thawed
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1 large egg
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1 tablespoon water
Directions
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1.
In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside.
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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.
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3.
Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown.
Nutrition Facts
1 calzone: 503 calories, 15g fat (4g saturated fat), 45mg cholesterol, 953mg sodium, 67g carbohydrate (9g sugars, 6g fiber), 23g protein.
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