Veggie Calzones
- 1/2 lb mushrooms
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 2 Tbsp canola oil
- 3 plum tomatoes chopped
- 6 oz tomato paste
- 1 cup Monterey Jack cheese shredded
- 1 cup mozarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 batch bread dough 2 lb. (homemade or frozen)
- 1 egg
- 1 Tbsp water
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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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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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Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes.
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Freeze option: Bake calzones 15 minutes and cool. Place in a resealable freezer bags. Seal bag 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.
