Veggie Calzones

1/2 lb. fresh mushrooms
1 medium onion, chopped
1 green pepper, chopped
2 tbls. vegetable oil
3 plum tomatoes, chopped
1 can (6 oz.) tomato paste
1 cup (4 oz) shredded Monterrey Jack cheese
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan
2 loaves frozen bread dough, thawed
1 egg
1 tbls. water

In large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside. Combine cheeses; set aside.

On a lightly floured surface, divide dough into 8 pieces. Roll each piece into 7 inch circle. Spoon 1/2 c. of veg. mix and 1/4 c. cheese mixture over one half of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheet. Cover and let rise in warm place for 20 min.

beat egg and water; brush over calzones. Bake at 375 degrees for 15 min. Cool desired number of calzones; freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.

To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350 degrees for 30-35 min.

Yield 8 servings

Source: Simple & Delicious magazine