Veggie Calzones

Quick look

  • prep 25 min    cook 35 min
  • serves 8

Bread dough makes it a breeze to assemble these savory turnovers from Lee Ann A. 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.”


  • 1/2 pound fresh mushrooms, chopped
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons vegetable oil
  • 3 plum tomatoes, seeded and chopped
  • 1 can (6 ounces) tomato paste
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1 egg
  • 1 tablespoon water

    How to make it  60 minutes

  • 1

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

  • 2

    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 mushroom mixture and 1/4 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 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes.

  • 3

    Combine egg and water; brush over calzones. Bake at 375°F for 15 minutes. Cool desired number of calzones and freeze for up to 3 months.

  • 4

    Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.

To use frozen calzones: Place calzones 2 in. apart on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown.

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