Broccoli, Red Pepper, and Walnut Filled Calzones

 
1/2 recipe of Whole Wheat Calzone Dough
1/2 cup walnuts
2 cups broccoli, cut into small florets
1 cup red pepper, destemmed, deseeded, and diced
1 t. olive oil
1 T. nutritional yeast flakes
1 T. lemon juice
1 t. dried dillweed
salt and freshly ground pepper, to taste
 

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, place the walnuts, and cook over medium heat for 3-5 minutes or until lightly toasted and fragrant. Transfer the toasted walnuts to a small bowl and set aside to cool completely. In the same skillet, saute the broccoli and red pepper in the olive oil for 2 minutes to soften. Roughly chop the cooled walnuts. Add the walnuts, along with the remaining ingredients, to the skillet. Season to taste with salt and freshly ground black pepper, and saute the mixture an additional 2-3 minutes or until the vegetables are crisp tender. 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 a 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.

Yield: 4 Calzones

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett