Vegetable Calzones

[Guest guest]

I made these the other day and we liked them a lot. Next time though, I

think I'd cut some corners by using frozen spinach and canned roasted red

peppers.

This digest is the greatest!

 

* Exported from MasterCook *

 

Vegetable Calzones

 

Recipe By : Vegetarian Times / September 1999 p.38

Serving Size : 6 Preparation Time :0:00

Categories : Italian Main Dishes

Pizza

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large red bell pepper

3 large yellow bell pepper

1 pound fresh spinach -- stemmed and rinsed

2 1/2 teaspoons olive oil

1 medium clove garlic -- minced

4 large portobello mushrooms -- thinly sliced

1 15-oz. can white kidney beans -- rinsed and drained

1/2 teaspoon chopped fresh sage

1/2 teaspoon coarse salt

1 pound fresh pizza dough

6 tablespoons jarred olive paste (optional)

 

Preheat broiler. Place peppers on broiler pan and broil until blistered all

over, turning often with tongs, 10 to 15 miinutes. Transfer to paper bag,

seal and let steam 10 minutes. Peel peppers, discarding skins, seeds and

stems. Cut into strips. Set aside.

Preheat oven to 425 degrees F.. Spray baking sheet with vegetable cooking

spray. In large saucepan fitted with steamer basket, bring 2 inches water to

a boil over high heat. Add spinach, cover and steam until just wilted, about

2 minutes. Rinse under cold running water until cool, then roll in paper

towels to dry thoroughly. Chop coarsely and set aside.

In heavy large skillet, preferably castiron, heat 1 1/2 teaspoons oil over

medium heat. Add garlic and cook, stirring, 5 seconds. Add mushrooms, cover

and cook, stirring occasionally, until tender and they release their juices,

5 to 8 minutes. Remove from heat and set aside.

In medium bowl, combine beans, remaining 1 teaspoon oil, sage and salt.

Mash with fork until smooth; set aside.

Divide dough into 6 equal pieces. Roll 1 piece of dough into 8 x 6-inch

rectangle, short end facing you. Spread rectangle with 1 tablespoon olive

paste if using to sithin 1/2-inch of edges. Top with one-sixth of the

spinach, spreading over bottom half of rectangle. Sprinkle with pinch of

salt and freshly ground pepper.

Spread one-sixth of the bean mixture over spinach, then top with one-sixth

of the pepper strips, followed by one-sixth of the mushrooms. Sprinkle with

pinch of salt and pepper.

Fold top half of dough over filling and roll edges together to seal.

Repeat with remaining dough and filling mixtures to make 6 calzones.

With large spatula, carefully transfer calzones to prepared baking sheet.

Bake until golden, 20 to 25 minutes. Transfer to wire rack to cool slightly.

Serve warm.

 

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