Veggie Calzones

Veggie Calzones (adapted from http://allrecipes.com/recipe/veggie-calzones/detail.aspx)

6 servings – 2 calzones each

Cook Time: 25 minutes

Prep Time: 30 minutes for filling and stuffing; 1.5 hours for bread

Ingredients

1 medium onion, chopped

1 medium green pepper, chopped

1 T olive oil

3 plum tomatoes, seeded and chopped

1 (6 oz.) can tomato paste

2 c shredded pizza cheese

½  c grated Parmesan cheese

2 (1 pound) loaves frozen bread dough, thawed – this is what I changed; I used a recipe for my breadmaker that made 12 small calzones.

Since I used a different calzone dough recipe, I will only include the Directions for the filling and the stuffing.

Directions

1.      In a large skillet, sauté the 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.

3.      Separate dough into 12 pieces and use hands or rolling pin to make 12 small circles.

4.      Drop a spoonful of vegetable mixture and a spoonful of cheese mixture over one side of each calzone.

5.      Fold dough over filling and press edges with a fork to seal.

6.      Place calzones 3 in. apart on greased baking sheets (or line with parchment paper).

7.      Bake at 425 degrees F for 25 minutes or until golden brown.

The calzones had a golden, flaky, crispy crust – quite delicious.  The filling was OK, but could use some spices.  Next time, I will use some Italian seasoning to help give it some more flavor.  As the recipe stands, there is just a tomato taste after you get through the tasty outer edge.  Even though I think the recipe can use improvement, my husband liked them a lot – he said that they were definitely better than a Hot Pocket (huge compliment, considering his love for Hot Pockets).

I found that folding over the dough was slightly challenging because the filling started to ooze out of the sides.  I recommend dropping it in the middle of the circle and then folding upwards to assist with this problem.  I had at least ¾ cup of the cheese mixture leftover because I did not want to overload the calzones.  It might work better to put the cheese down first, then the vegetable mixture.  This will help keep the cheese inside the calzone when folding over the edges.  Also, as a note, these reheat well, though a toaster oven is best so as to keep the integrity of the dough.

Enjoy!