Calzones!

My friend, Cristae, found this delicious recipe. We made them at a cooking night and they were great to pull out of the freezer later. Next time I make them, I will probably vary the filling ingredients... ham and pineapple sounds especially good right now!

Taste of Home’s Veggie Calzone

(or Ham and Pineapple!)

¼ lb fresh mushrooms, chopped

½ medium onion, chopped

½ medium green pepper, chopped

1 Tablespoon canola oil

1-2 plum tomatoes, seeded and chopped

½ can tomato paste

½ cup shredded Monterey Jack cheese

½ cup shredded mozzarella

1 lb loaf frozen bread or pizza dough, thawed

Egg wash:

1 egg

2 teaspoons water

In large skillet, sauté mushrooms, onion, and green pepper in oil until tender. Add tomatoes and stir for 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside.

On lightly flour surface, dived dough into 4 pieces. Roll each piece into a 7” circle. Spoon a scant ½ cup of vegetable mixture and ¼ cup 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 on greased baking sheets. Cover and let rise in warm place for 20 minutes. Whisk egg and water; brush egg wash over calzones. Bake at 375 for 15 minutes. Cool calzones and place in freezer bags. Seal and freeze for up to 3 months. To use frozen calzones, place 2” apart on greased baking sheet. Bake at 350 for 30-35 minutes or until golden brown.