Karins Veggie Calzones Food

KARIN'S VEGGIE CALZONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Divide pizza dough into 4 equal parts. Roll each piece into a large oval on a lightly floured surface.
• Mix spinach, mushrooms, zucchini, cabbage, green bell pepper, fresh tomato, onion, sun-dried tomatoes, artichoke hearts, olives, garlic, and Italian seasoning in a large bowl. Season with salt and black pepper. Divide vegetable mixture over the center of each piece of dough, leaving about a 1-inch border of dough. Sprinkle about 1/4 cup mozzarella cheese and about 2 tablespoons Asiago cheese over vegetables
• Fold pizza dough in half to create a half-moon; pinch and seal the edges of each calzone. Transfer calzones to the prepared baking sheet. Cut small holes on the top of each to vent; brush tops with olive oil.
• Bake in the preheated oven until lightly browned, about 30 minutes. Sprinkle remaining mozzarella cheese and Asiago cheese evenly over each calzone and continue baking until cheese is melted and crust is golden brown, 5 to 10 minutes more. Serve with marinara sauce for dipping.

VEGGIE CALZONES ( 5 WW POINTS)

Steps:

• Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and place on cookie sheet. Roll into a 14 inch square and cut into 4 pieces. Place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough over in half and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.

ROASTED VEGETABLE AND FETA CALZONES

Steps:

• Combine 1st 8 ingredients on a 15 X 10 X 1" jellyroll pan; stir well, and spread evenly.
• Bake at 425F for 45 minutes, stirring every 15 minutes.
• Spoon vegetables into a bowl, stir in cheese and basil.
• Divide dough into 8 equal portions.
• Working with 1 portion at a time (cover the rest of the dough so it doesn't get dry), roll each portion into 7" circle on a lightly floured surface.
• Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of the dough with warm water- if you have those handy calzone molds this it the time to pull them out and fold them over-- otherwise continue with these directions on how to do it without!
• Fold dough over filling; press edges together with a fork to seal.
• Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
• Bake at 375F for 20 minutes or until golden.
• Let cool on a wire rack.
• Serve warm or at room temperature.

VEGGIE CALZONES

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.

KARIN'S VEGGIE CALZONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Divide pizza dough into 4 equal parts. Roll each piece into a large oval on a lightly floured surface.
• Mix spinach, mushrooms, zucchini, cabbage, green bell pepper, fresh tomato, onion, sun-dried tomatoes, artichoke hearts, olives, garlic, and Italian seasoning in a large bowl. Season with salt and black pepper. Divide vegetable mixture over the center of each piece of dough, leaving about a 1-inch border of dough. Sprinkle about 1/4 cup mozzarella cheese and about 2 tablespoons Asiago cheese over vegetables
• Fold pizza dough in half to create a half-moon; pinch and seal the edges of each calzone. Transfer calzones to the prepared baking sheet. Cut small holes on the top of each to vent; brush tops with olive oil.
• Bake in the preheated oven until lightly browned, about 30 minutes. Sprinkle remaining mozzarella cheese and Asiago cheese evenly over each calzone and continue baking until cheese is melted and crust is golden brown, 5 to 10 minutes more. Serve with marinara sauce for dipping.