Veggie Calzones Recipe
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Category: |
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Ingredients: |
Ingredients: 1/4 cup grapeseed oil to saute
1 tablespoon grapeseed oil for baking
1/3 cup yellow onion, thinly sliced
1/2 zucchini, thinly sliced
1/2 yellow squash, thinly sliced
1 cup button mushrooms, thinly sliced
1 bell pepper, thinly sliced
Salt and pepper to taste
2 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1/3 cup red wine
1 cup tomatoes, crushed
1 pizza dough, part into 4 equal balls
1 cup shredded mozzarella
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Directions: |
Directions:Preheat oven to 375º.
Pour 1/4 cup of the oil into a large saute pan over medium heat. Saute the onion, zucchini, yellow squash, mushrooms and bell pepper 5 to 7 minutes, or until vegetables are tender. Season with salt and pepper to taste, set aside.
Place the remaining oil from vegetables in a saucepan over medium heat. Add the garlic, oregano and thyme and cook 2 minutes, stirring frequently. Add the wine and bring the mixture to a boil. Let the mixture cook at slow boil until the liquid has reduced by about half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, stirring occasionally. Remove from the heat and stir in the vegetable mixture.
To assemble the calzones, roll out the balls of dough to 8-inch circles. Place a quarter of the vegetable mixture on half of each dough circle. Top with the mozzarella. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone. Place each calzone onto a sheet pan lined with parchment paper and dot the tops of each calzone with the oil for baking. Bake 15 to 20 minutes or until the crust is golden brown and serve while it's hot! |
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