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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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 (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
2 loaves (1 pound each) frozen bread dough, thawed |
1 egg |
1 tablespoon water |
Directions:
1. 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.
2. 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.
3. Whisk egg and water; brush over calzones. Bake at 375° for 15 minutes. Cool desired number of calzones; place in freezer bags. Seal and freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.
4. To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Yield: 8 servings.
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