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
Can you freeze Veggie Calzones?
Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.
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
Directions
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1In 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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2On 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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3Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown.
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