Veggie Calzones Recipes

Ingredients

• 1/2 pound fresh mushrooms, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons vegetable oil
• 3 plum tomatoes, seeded and chopped
• 1 (6 ounce) can tomato paste
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 (1 pound) loaves frozen bread dough, thawed
• 1 egg
• 1 tablespoon water

Directions

1. 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.
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.
3. Beat egg and water; brush over calzones. Bake at 375 degrees F for 15 minutes. Cool desired number of calzones; freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.
4. To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350 degrees F for 30-35 minutes or until golden brown.