Vegetable Calzone
Source of Recipe
Internet
List of Ingredients
4 Servings
Dough:
3 1/2 c Strong white flour
2 ts Instant yeast
1 ts Superfine sugar
2/3 c Vegetable stock
2/3 c Strained pureed tomatoes
Beaten egg
Filling:
1 tb Vegetable oil
1 Onion, chopped
1 Garlic clove, crushed
2 tb Chopped sun-dried tomatoes
3/4 c Spinach, chopped
3 tb Canned and drained corn
1/4 c Green beans, sliced
1 tb Tomato paste
1 tb Chopped oregano
1/3 c Mozzarella cheese, sliced
Salt and pepper
Recipe
Sift the flour into a bowl. Add the yeast and sugar and beat in the stock
and strained pureed tomatoes to make a smooth dough. Knead the dough on a
lightly floured surface for 10 minutes, then place in a clean, lightly
oiled bowl and leave to rise in a warm place for 1 hour. Heat the oil in a
skillet and saute the onion for 2-3 minutes. Stir in the garlic, tomatoes,
spinach, corn, and bean and cook for 3-4 minutes. Add the tomato paste and
oregano and season with salt and pepper to taste. Divide the risen dough
into 4 equal portions and roll out each onto a floured surface into a
7-inch circle. Spoon one quarter of the filling onto one half of each
circle and top with cheese. Fold the dough over to encase the filling,
sealing the edge with a fork. Glaze with beaten egg. Put the calzone on a
lightly greased cookie sheet and cook in a preheated oven at 425F degrees
for 25-30 minutes until risen and golden. Serve warm.
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