Wednesday, May 23, 2012

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.