Veggie Calzones

Sass Muffin

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You Will Need
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 can (6 ounces) tomato paste
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
2 loaves (1 pound each) frozen bread dough, thawed
1 egg
1 tablespoon water

What to Do
1. In a large skillet, sauté the mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside.

2. 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 mushroom mixture and 1/4 cup 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.Combine egg and water; brush over calzones. Bake at 375°F for 15 minutes. Cool desired number of calzones and freeze for up to 3 months.

4. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.

To use frozen calzones: Place calzones 2 in. apart on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown.

Serves 8


Queen of Cornbread
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I LOVE this!!!! You could even add ground beef, pepperoni, ham or some other kind of meat to it if you wanted to.