Marinara Medley Filled Calzones

 
1/2 recipe of Whole Wheat Calzone Dough
3/4 cup onion, diced
3/4 cup green peppers, destemmed, deseeded, and diced
1 t. olive oil
1/2 cup mushrooms, cut in half, and sliced
1/2 cup zucchini, cut into quarters lengthwise, and sliced
2 t. garlic, minced
3/4 cup cooked chickpeas
1/2 cup tomato sauce
1 T. nutritional yeast flakes
1/2 t. dried basil
1/4 t. dried oregano
salt and freshly ground black 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, 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 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