Veggie Calzones

By jadair

Ingredients

• 1/2 lb. fresh mushrooms, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 T canola oil
• 3 plum tomatoes, seeded and chopped
• 1 can tomato paste
• 1 cup shredded monterey jack cheese
• 1 cup mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 loaves (1 lb. each) frozen bread dough, thawed
• 1 egg
• 1 T water

Details

Servings 8

Preparation

Step 1

Saute onions, mushrooms and green pepper in oil until tender. Add tomatoes, cook and stir for three minutes. Stir in tomato paste and 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 1/2 cup of vegetable mixture and 1/4 cup cheese mixture over one side of each circle. Brush edges of dough with water and fold dough over filling. Press edges with a fork to seal. Place 3 inches apart on a greased baking sheet. Cover and let rise in a warm place for 20 minutes.

Whisk egg and water and brush over calzones. Bake at 375 for 15 minutes. Cool desired number of calzones and put in freezer bags. Seal and freeze for up to three months. Bake the remaining for 20 minutes longer or until golden brown.

To use frozen calzones - Place on greased baking sheet and bake at 350 degrees for 30-35 minutes.