VEGGIE CALZONES
Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. -Lee Ann Lowe, Gray, Maine
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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. , 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., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal 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.
Nutrition Facts : Calories 503 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 953mg sodium, Carbohydrate 67g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.
VEGGIE CALZONES
This hearty make-ahead dish can go from the freezer to the table in no time, so be sure to make a double batch to have on hand for quick meals and snacks.
Provided by Bree Hester
Categories Lunch
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
- To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion, bell pepper, zucchini and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Stir in garlic; cook 1 minute longer. Remove from heat; set aside to cool slightly.
- To make each calzone, spread 2 tablespoons pesto on dough round. Top with filling. Sprinkle with 1/4 cup Gouda cheese. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
- Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.
Nutrition Facts : ServingSize 1 Serving
KARIN'S VEGGIE CALZONES
Any veggie will work in these. Good for a vegetarian Sunday dinner! Get your kids to eat their veggies!
Provided by Autumn Pumpkin
Categories Vegetarian Pie
Time 1h20m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Divide pizza dough into 4 equal parts. Roll each piece into a large oval on a lightly floured surface.
- Mix spinach, mushrooms, zucchini, cabbage, green bell pepper, fresh tomato, onion, sun-dried tomatoes, artichoke hearts, olives, garlic, and Italian seasoning in a large bowl. Season with salt and black pepper. Divide vegetable mixture over the center of each piece of dough, leaving about a 1-inch border of dough. Sprinkle about 1/4 cup mozzarella cheese and about 2 tablespoons Asiago cheese over vegetables
- Fold pizza dough in half to create a half-moon; pinch and seal the edges of each calzone. Transfer calzones to the prepared baking sheet. Cut small holes on the top of each to vent; brush tops with olive oil.
- Bake in the preheated oven until lightly browned, about 30 minutes. Sprinkle remaining mozzarella cheese and Asiago cheese evenly over each calzone and continue baking until cheese is melted and crust is golden brown, 5 to 10 minutes more. Serve with marinara sauce for dipping.
Nutrition Facts : Calories 650.3 calories, Carbohydrate 72.5 g, Cholesterol 40.4 mg, Fat 28 g, Fiber 5.8 g, Protein 26.9 g, SaturatedFat 8.8 g, Sodium 1702 mg, Sugar 15.5 g
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