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Veggie Calzones

 Veggie 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."
8 ServingsPrep: 25 min. + rising Bake: 35 min.

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.

2 of 2

Veggie Calzones (continued)

Directions (continued)

  • 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.