Ingredients Jump to Instructions ↓

  1. 1/2 pound fresh mushrooms, chopped

  2. 1 medium onion, chopped

  3. 1 medium green pepper, chopped

  4. 2 tablespoons canola oil

  5. 3 plum tomatoes, seeded and chopped

  6. 1 can (6 ounces) tomato paste

  7. 1 cup (4 ounces) shredded Monterey Jack cheese

  8. 1 cup (4 ounces) shredded part-skim mozzarella cheese

  9. 1/2 cup grated Parmesan cheese

  10. 2 loaves (1 pound each ) frozen bread dough, thawed

  11. 1 egg

  12. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute the mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 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. Whisk egg and water; brush over calzones. Bake at 375° for 15 minutes. Cool desired number of calzones; place in freezer bags. Seal and freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately. To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Yield: 8 servings.


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