Garden calzones
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion; finely chopped |
| 1 | bunch | Broccoli; trimmed, finely chopped |
| 2 | cups | Mushrooms; coarsely chopped |
| 1 | medium | Red bell pepper; seeded and chopped |
| 2 | Garlic cloves; minced | |
| 10 | ounces | Spinach; well washed, stems removed and leaves coarsely chopped |
| ½ | cup | Fresh basil; chopped |
| 1 | Recipe pizza dough (see recipe) | |
| 1 | cup | Tofu \"Cheese\" Sauce (see recipe) |
Directions
In a large skillet, heat the olive oil over medium heat. Add the onion, broccoli, mushrooms, red pepper, and garlic and cook until the onion is softened, about 5 minutes. Add the spinach, cover and cook until the spinach is wilted, about 2 minutes. Remove the lid and cook until the excess liquid has evaporated, about 3 minutes. Stir in the basil and Tofu "Cheese" Sauce.
Preheat the oven to 350 degrees. Lightly oil a baking sheet and dust with cornmeal.
Flour your hands and a rolling pin. Turn the pizza dough out onto a floured work surface andpunch down.
Divide the dough into four pieces and shape each one into a ball.
Roll each ball into a 10-inch circle, about ⅛ inch thick.
Divide the vegetable filling evenly among the dough circles, placing it in the center of each dough circle. Fold the dough circles in half over the filling. Roll up the edges to form a 1-inch-thick border on each calzone, and flute. Carefully transfer the calzones to the baking sheet.
Bake until lightly browned, 20 to 30 minutes. Servehot or at room temperature.
From DEEANNE's recipe files