Veggie Calzones
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
- 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 shredded Monterey Jack cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1 large egg
- 1 tablespoon water
Reviews
I took a bunch of these to a church pot luck, made with my favorite pizza dough recipe. A family friend asked to take one home with him for later.
These were okay, but not the greatest. I baked them for 35 mins which seemed way too long. I suggest to start checking at about 25 mins.
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.
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.
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.
I substituted zucchini for the mushrooms and made pizza dough in the bread machine.
These are delicious! I added olives and chilies to my recipe, with a bit of brown sugar to sweeten things up.
No comment left
Make sure you cut several slits or fork prong holes so clazones done "blow up" with steam pressure of baking. Old bread baker!