Four Cheese Vegetable Calzoni Recipes

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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

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.

FOUR-CHEESE VEGETABLE CALZONI



Four-Cheese Vegetable Calzoni image

Yield Makes 6 calzoni

Number Of Ingredients 18

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1 tablespoon sugar
3 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil
2 garlic cloves, minced
2 cups thinly sliced onion
1/4 teaspoon dried hot red pepper flakes, or to taste
2 tablespoons olive oil
2 cups thinly sliced fennel bulb
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
4 plum tomatoes, chopped
1/3 cup minced fresh parsley leaves
1 cup freshly grated Parmesan (about 3 ounces)
1 cup coarsely grated mozzarella (about 1/4 pound)
1 cup coarsely grated provolone (about 1/4 pound)
1 cup crumbled Gorgonzola (about 1/4 pound)

Steps:

  • In a large bowl proof the yeast with the sugar in 1 cup warm water for 5 minutes, or until it is foamy. In a food processor blend the flour and the salt, with the motor running add the yeast mixture and the oil, and blend the mixture until it forms a ball. Knead the dough on a lightly floured surface 8 to 10 times and transfer it to a lightly oiled bowl. Turn the dough to coat it with the oil and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
  • In a large heavy skillet cook the garlic, the onion, and the red pepper flakes in the oil over moderately low heat, stirring, until the onion is softened. Add the fennel, the bell peppers, and salt and pepper to taste and cook the mixture, covered, stirring occasionally, for 10 minutes, or until the vegetables are tender. Add the tomatoes and cook the mixture, covered, for 5 minutes. Remove the lid, cook the mixture, stirring, until most of the liquid is evaporated, and stir in the parsley. In a bowl stir together the cheeses.
  • Punch down the dough, turn it out onto a lightly floured surface and divide it into 6 equal pieces. Roll 1 piece of the dough into a 7- to 8-inch round, spoon about 1/2 cup of the vegetable mixture onto one half of round, and top it with about 2/3 cup of the cheeses. Fold the other half of the dough over the filling, stretching the dough to enclose the filling, pinch the edges of the dough together, and fold the bottom edge the dough up over the top edge. Crimp the edge to seal the calzone, transfer the calzone with a lightly floured spatula to a lightly oiled baking sheet, and make 5 more calzoni in the same manner. Bake the calzoni on the bottom rack of a preheated 450°F. oven for 20 to 25 minutes, or until they are golden, transfer them to a rack, and let them stand for 5 minutes.

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