Veggie Calzones Recipe
Ingredients
| Red peppers | 1/2 Cup (16 tbs), frozen | |
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Italian seasoning | 1 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
| Frozen bread dough | 1 pound, thawed | |
| Egg | 1 , beaten |
Directions
• Preheat oven to 425°F.
• Rinse vegetables under warm water to thaw; drain well and pat gently with paper towel.
• In medium bowl, combine vegetables, cheeses, Italian seasoning and pepper.
• Divide dough into 4 pieces. Roll out each piece into 6-inch circle. Spoon 1/4 of vegetable mixture over 1/2 of each circle, leaving 1/2-inch border. Moisten edge of dough with water; fold dough over filling to form half circle. Pinch edges well to seal. Cut several slits in top of dough; brush with egg.
• Place on greased baking sheet and bake 12 to 14 minutes or until golden brown. Serve with chunky tomato sauce and fresh fruit, if desired.
• Rinse vegetables under warm water to thaw; drain well and pat gently with paper towel.
• In medium bowl, combine vegetables, cheeses, Italian seasoning and pepper.
• Divide dough into 4 pieces. Roll out each piece into 6-inch circle. Spoon 1/4 of vegetable mixture over 1/2 of each circle, leaving 1/2-inch border. Moisten edge of dough with water; fold dough over filling to form half circle. Pinch edges well to seal. Cut several slits in top of dough; brush with egg.
• Place on greased baking sheet and bake 12 to 14 minutes or until golden brown. Serve with chunky tomato sauce and fresh fruit, if desired.
Chef
