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.
Ingreadient
- 1/2 pound fresh mushrooms, chopped
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 tablespoons canola oil
- 3 plum tomatoes, seeded and chopped
- 1 can (6 ounces) tomato paste
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1 large egg
- 1 tablespoon water
Direction
- 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.
