vegetarian calzone recipe
All this week, while I was being driven batty with computer problems, I at least had a healthy & filling meal to fall back on--vegetarian calzones. I don't cook very often because it can be so time-consuming, but I do occasionally whip up a meal or dessert, & this is one of my favorites.Thought I'd share the recipe with you in case you'd like to try them, too.
CALZONE DOUGH--
In saucepan, combine:
1 2/3 cups milk
3 Tablespoons sugar
1 Tablespoon salt
1/4 cup oil or shortening
Heat on low until bubbles appear around edges. Set aside.
Measure 3/4 cup warm water (105-115 degrees F) into large bowl.
Add 2 packages yeast. Stir until yeast is dissolved.
Add lukewarm milk mixture.
Add 3 cups flour. Mix well with wooden spoon. Add 3-3 1/2 cups more flour.
Place dough on lightly floured surface. Knead 5 minutes.
Place dough in large, greased bowl. Turn over. Cover with damp cloth.
Let rise in warm place (85 degrees F) for 1-1 1/2 hours.
While dough is rising, prepare CALZONE FILLING by combining the following ingredients:
1 large (46 oz.) container Ricotta cheese
1 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
1 small onion, chopped (can carmelize first in frying pan with a little oil & water, if preferred)
1 cup small fresh broccoli florets
1 cup chopped fresh spinach
1 cup grated or thinly sliced fresh carrots
1 cup sliced fresh mushrooms--or 2 (4 oz.) cans
dash of salt & pepper to taste (can also add basil, oregano, or other spices, if desired)
Check dough. When double original size, punch down. Let rise for another 30 minutes or until once again almost double in size.
Punch dough again, then turn onto lightly floured surface. Divide dough into 8 equal portions.
Preheat oven to 350 degrees F.
Roll a portion of dough into a 9-inch circle
Add approximately 1 cup of filling on half of circle
Fold dough over filling. Bring edge of lower portion up over top portion. Pinch edge to seal.
Place on greased or parchment-covered cookie sheets. Poke tops of calzones with forks to allow release of steam
Repeat with 7 remaining portions of dough. Bake 20-25 minutes or until golden brown
Serve with heated marinara sauce on top or on side, if desired. (I've got a great recipe for extremely quick, delicious red sauce & will try to post it next week in case you want to make some to go along with the calzones.)
Once baked, calzones can be refrigerated & later reheated.
(Note: frozen bread dough can be used instead of above dough recipe; 1 loaf = 4 calzones, 2 loaves = 8 calzones. Other filling ingredients--such as chopped green pepper, red bell pepper, cauliflower, etc.--can be used, as well, depending on preference.)
Enjoy!
