Veggie Calzones 5 Ww Points Recipes

VEGGIE CALZONES

Veggie Calzones image

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

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 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

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 ( 5 WW POINTS)

Veggie Calzones ( 5 Ww Points) image

from 3 fat chicks on a diet UPDATE-2-11-09: OK SERIOUSLY!!!!! These are AWESOME!!! I added a little sliced olives to the veggie mix and used green peppers instead of red. after i brushed the egg white on i added a LITTLE grated parm. served with marinara sauce! hubby loved these also. he said "dont lose this recipe!" LOL! these are soooo simple to make!

Provided by punkyluv

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup sliced fresh mushrooms
3/4 cup halved and thinly sliced zucchini
1/2 cup sweet red pepper, chopped
1/4 cup sliced green onion
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1 (10 ounce) can refrigerated prepared pizza crust
1 cup lowfat mozzarella cheese
1 egg white, beaten

Steps:

Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and place on cookie sheet. Roll into a 14 inch square and cut into 4 pieces. Place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough over in half and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.

VEGGIE CALZONES

Veggie Calzones image

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.'

Provided by Allrecipes Member

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

½ pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons vegetable oil
3 plum tomato (blank)s plum tomatoes, seeded and chopped
1 (6 ounce) can tomato paste
1 cup shredded Monterey Jack cheese
1 cup shredded part-skim mozzarella cheese
½ cup grated Parmesan cheese
2 (1 pound) loaves frozen bread dough, thawed
1 egg
1 tablespoon water

Steps:

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.
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.
Beat egg and water; brush over calzones. Bake at 375 degrees F for 15 minutes. Cool desired number of calzones; freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.
To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350 degrees F for 30-35 minutes or until golden brown.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 63.1 g, Cholesterol 49.3 mg, Fat 16.8 g, Fiber 6.5 g, Protein 23.2 g, SaturatedFat 5.8 g, Sodium 1055.5 mg, Sugar 9.5 g

VEGGIE CALZONES

Veggie Calzones image

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

Ingredients

3 lb homemade pizza dough or store-bought dough for 3 pizzas
2 tablespoons olive oil
1 small onion, finely chopped
1 small red bell pepper, finely chopped
1 small zucchini, thinly sliced
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 cups fresh spinach leaves
2 cloves garlic, finely chopped
1 cup basil pesto
2 cups shredded Gouda cheese (8 oz)

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

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