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Veggie Calzones

Veggie Calzones
You can never have too many main course recipes, so give Veggie Calzones a try. This recipe serves 8. One serving contains 477 calories, 19g of protein, and 16g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, tomato paste, egg, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

1
In a large skillet, saute the mushrooms, onion and green pepper in oil until tender.
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Green PepperGreen Pepper
MushroomsMushrooms
OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
2
Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside.
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Tomato PasteTomato Paste
TomatoTomato
3
Combine cheeses and set aside.
4
On a lightly floured surface, divide dough into eight pieces.
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DoughDough
5
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.
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VegetableVegetable
CheeseCheese
RollRoll
6
Brush edges of dough with water; fold dough over filling and press edges with a fork to seal.
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DoughDough
WaterWater
7
Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes.
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Baking SheetBaking Sheet
8
Whisk egg and water; brush over calzones.
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WaterWater
EggEgg
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WhiskWhisk
9
Bake at 375° for 15 minutes. Cool desired number of calzones; place in freezer bags. Seal and freeze for up to 3 months.
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OvenOven
10
Bake the remaining calzones 18-22 minutes longer or until golden brown.
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OvenOven
11
Serve immediately.
1
Place 2 in. apart on a greased baking sheet.
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Baking SheetBaking Sheet
2
Bake at 350° for 30-35 minutes or until golden brown.
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OvenOven
DifficultyHard
Ready In1 h
Servings8
Health Score5
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