Cooking Index - Cooking Recipes & IdeasMarinara Medley Filled Calzones Recipe - Cooking Index

Marinara Medley Filled Calzones

Courses: Main Course, Vegetarian

Recipe Ingredients

1/2   Whole Wheat Calzone Dough - (see recipe)
3/4 cup 46g / 1.6ozOnion - diced
3/4 cup 109g / 3.8ozDiced seeded green peppers
1 teaspoon 5mlOlive oil
1/2 cup 118mlSliced halved mushrooms
1/2 cup 118mlSliced lengthwise-quartered zucchini
2 teaspoons 10mlMinced garlic
3/4 cup 177mlCooked chickpeas
1/2 cup 118mlTomato sauce
1 tablespoon 15mlNutritional yeast flakes
1/2 teaspoon 2.5mlDried basil
1/4 teaspoon 1.3mlDried oregano
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Prepare the Whole Wheat Calzone Dough according to the recipe instructions through the rolling out procedures. Cover the 4 rolled out calzones with a clean towel so that they won't dry out while preparing the filling.

In a non-stick skillet, saute the onion and green pepper in the olive oil for 2 minutes to soften. Add the mushrooms, zucchini, and garlic, and saute the mixture an additional 3 minutes. Add the remaining ingredients, season the mixture to taste with salt and freshly ground black pepper, reduce the heat to low, and simmer the mixture for 2 minutes to blend the flavors. Remove the skillet from the heat, set aside, and allow the mixture to cool slightly.

Divide the filling evenly among the rolled out calzones, placing it on one half of each circle of dough and leaving a 1/2-inch border around the edge. Brush a little water around the edge of each circle of dough. Fold the dough over to enclose the filling, crimp the edges closed with your fingers, and then fold up the edges 1/2 inch to form a decorative border.

Transfer the filled calzones to a non-stick cookie sheet and bake at 450 degrees for 20 minutes or until golden brown. Allow the calzones to cool for a few minutes before serving. Can be served warm, cold, or at room temperature.

This recipe yields 4 calzones.

Source:
The Vegan Chef at http://www.veganchef.com

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