Wild mushroom calzones

Yield: 6 Servings

Measure Ingredient
1 pack Dry yeast
¼ cup Honey
1 cup Warm water
3 cups Whole-wheat flour
½ teaspoon Sea salt
1 tablespoon Olive oil
1 medium Red onion; thinly sliced
1 \N Clove garlic; minced
1 cup Wild mushrooms; (shiitakes, morels, chanterelles) or button mushrooms, sliced
2 cups Spinach; shredded
¼ pounds Tomatoes; thinly sliced
1 cup Mozzarella-style soy cheese; shredded
1½ cup Veggie medley tomato sauce
2 tablespoons Olive oil
1 \N Clove garlic; minced
1 small Onion; minced
1 cup Mushrooms; chopped
½ cup Carrots; chopped
1 cup Green peppers; chopped
½ cup Celery; chopped
1 teaspoon Black pepper
½ teaspoon Sea salt
2 pounds Roma tomatoes; peeled and finely chopped
¼ cup Fresh basil; finely chopped
2 tablespoons Fresh oregano; finely chopped
2 tablespoons Fresh thyme; finely chopped
2 tablespoons Fresh rosemary; finely chopped

CRUST

FILLING

VEGGIE MEDLEY TOMATO SAUCE

Directions For Calzones:

1. To make crust: combine yeast, honey and water in a medium bowl. Mix well and let sit for 10 minutes. Combine flour and salt in large bowl. Slowly stir in yeast mixture, mixing well. Turn onto a floured board and knead well (about 10 minutes). Place dough in a large, lightly oiled mixing bowl and allow to rise for 1 hour.

2. Preheat oven to 400 degrees. 3. In a large skillet, heat oil and saute onion, garlic and mushrooms until mushrooms are limp. Stir in spinach and tomatoes.

4. Divide dough into six equal pieces. Form into balls and roll out into 8-inch rounds. Spread each round with a few tablespoons of tomato sauce, then fill with mushroom mixture and sprinkle with cheese. Fold in half, moisten edges, and pinch to seal.

5. Arrange calzones in a lightly oiled casserole and bake at 400 degrees for about 10 minutes, or until crust is browned. Cover with remaining tomato sauce and bake an additional 10 minutes.

Directions For Sauce:

1. Heat oil in large saucepan and saute garlic until fragrant. Add minced onion, mushrooms carrots, green peppers, celery, black pepper and salt, and cook just until carrots are tender.

2. Stir in tomatoes and herbs, and simmer about 20 minutes.

Recipe by: Meals That Heal, by Lisa Turner;badams Posted to recipelu-digest by Badams <adamsfmle@...> on Mar 03, 1998

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