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Veggie Calzones

By: Lee Ann Arey

"Bread dough makes it a breeze to assemble these savory turnovers from Lee Ann Arey of Gray, Maine. 'If you have a favorite pizza dough, use it instead,' she recommends. 'These freeze well and once they are frozen, they can be heated in half an hour.'"

Rate/Review | Read Reviews (12)

Prep Time:
25 Min

Cook Time:
35 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.
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.
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.
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.