Sunday, September 14, 2008

Garden Vegetable Calzones

Everyday I ask my girls what they want for dinner. This is their first request!

Garden Vegetable Calzones

8 fresh mushrooms, sliced (3/4 cup)
1 small zucchini, halved and thinly sliced (3/4 cup)
1/2 red or yellow bell pepper, coarsly chopped (1/2 cup)
1/4 cup sliced green onions
1/4 tsp garlic salt
1/4 tsp dried basil leaves
1 (10 oz) can Pillsbury refrigerated pizza crust (comes in a can like biscuits)
4 oz (1 cup) shredded mozzarella or provolone cheese
1 egg white, beaten

Heat oven to 425 and spray cookie sheet with nonstick spray.

In bowl, combine all the veggies and sprinkle with garlic and basil. Mix well.

Unroll the dough; placed on sprayed cookie sheet. Roll dough into 14-inch square and cut into 4 7 inch squares. (This is what the recipe says, but I just cut off some dough and roll it out and I make about 8 calzones with this (2 each because they want TWO)). Place 1/4 cup cheese on half of each square; spread to within 1/2 inch of edge. Top each with 1/4 vegetable mixture. (I don't measure all this out. A little of this-a little of that.

Fold dough in half over filling; press edges firmly with fork to seal. Brush each with beaten egg white (for browning-makes them prettier). Cut 2 or 3 slits in the top of each for steam to escape.

Bake for 12-15 minutes or until golden brown.

We serve marinara or pizza sauce on the side for dipping.


Elizabeth-W said...

This is a pretty common recipe at my house, too. The great thing is that it is so versatile. I use some ricotta cheese in mine.

Millie said...

mmmmmmm ricotta....