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
VEGETARIAN CALZONES
Our Test Kitchen home economists created this recipe for a flavorful sandwich that blends fresh herbs and three kinds of cheese.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute the onion, red pepper and mushrooms in oil until tender. Remove from the heat and stir in the spinach, cheeses, seasonings and egg white; set aside. On a lightly floured surface, roll each ball of dough into a 5-in. circle. Spoon a fourth of vegetable mixture onto the center of each circle to within 1 in. of edge. Fold dough over filling; pinch edged to seal., Place on a greased baking sheet. Place a fresh dill sprig on each if desired. Beat egg yolk and brush over tops. Bake at 375° for 18-20 minutes or until golden brown.
Nutrition Facts :
VEGAN CALZONES
After some experimentation with the dough recipe, i think I got it right. Too much yeast made it puff up too much and none made it flat and heavy. The balance seems just right and it's really easy to make. I'm not good a doughs, and this turned out perfect. Also, stuff it with whatever you want, make it fun! If you're not a fan of soy analogs, don't use them! Pack it full of fresh veggies. This makes 2 large calzones or 4 smaller ones.
Provided by tendollarwine
Categories Onions
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, stir together the yeast, sugar and 1/4 cup of the water lightly with a fork. Ideally the water should be about 110°F Set aside and let it bloom, 5-10 minutes.
- While the yeast is blooming, measure of the rest of the water, and the flour. Add the salt and seasonings on top of the flour. Grate the soy cheese and set aside. It melts better when it has a chance to come to room temperature.
- Add 2 cups of the flour, half of the water, and 1 tbsp of the olive oil to the mixing bowl and begin to work together into a dough. Add the water slowly and the flour about 1/2 cup at a time until you have a smooth ball. You may need a bit more water. Keep the dough in the bowl, cover with a clean cloth and set aside for about 20-30 minutes to let the dough rise.
- While the dough rises, chop your vegetables and add to a smaller mixing bowl.
- Heat the canola oil in a pan over medium heat and add the pepperoni. Cook for a few minutes on each side until browned and crispy around the edges. Move to a few layered paper towels to drain off the excess oil and add to the vegetables.
- Next, add the soy cheese and sauce and stir well to combine.
- Preheat the oven to 400F and lightly oil two cookie sheets.
- Clear a work surface and dust with flour. Punch down the dough and gently kneed it a couple of times in the bowl. Cut the dough in half or into fourths. One at a time, roll out the balls into an oval shape. If you're making large calzones, roll the dough a bit thicker. If you're making smaller ones, you can roll it thinner as it doesn't have as much stuffing to support. Once the dough is rolled out, add some of the filling to one side, gently fold the dough over to make a half-circle and sort of twist and pinch the edges together. Gently lift with a large spatula onto the baking sheet. Repeat with the remaining dough and filling.
- Once the calzones are put together, carefully cut a few slits in the top of the dough and brush lightly with the remaining olive oil.
- Bake for 20-25 minutes until the crust is golden brown. Let it cool for at least 10 minutes before eating.
Nutrition Facts : Calories 1284.5, Fat 27.1, SaturatedFat 3.3, Sodium 1785.6, Carbohydrate 222.6, Fiber 13.2, Sugar 18, Protein 37.2
VEGETARIAN CALZONES
I have yet to try this but it sounds marvelous. It's from the amazing book "The Higher Taste." Mmm, mmm, mmm...vegetarian.
Provided by PSU Lioness
Categories European
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- **You can use a store-bought dough for the outer shell or use your favorite homemade recipe**.
- Form dough into 2" balls and roll out into 6" circles.
- Mix all filling ingredients together.
- Divide stuffing into 8 portions and place into center of dough circles; fold over in half.
- Place fork in flour and use to seal edges.
- Fry in hot oil for about 1 minute on each side until they are reddish brown.
- Serve hot.
Nutrition Facts : Calories 132.5, Fat 9.4, SaturatedFat 5.8, Cholesterol 34.5, Sodium 761.3, Carbohydrate 2.8, Fiber 0.5, Sugar 0.5, Protein 9.4
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