Here are most the ingredients assembled: 2 cups cheese (I used Colby because that's what we had and it's nummy), 1 bunch of broccoli cut into small florets, 1 small diced onion, 1 diced clove of garlic, 1 thinly sliced medium carrot, 1 chopped red bell pepper, about a tablespoon of chopped parsley, simple pizza dough, and a few leaves of basil finely chopped. I also used 1 egg, some shredded Parmesan, salt and pepper, and crushed red pepper.I'm going to skip some pictures because I assume you've all seen garlic and onion being cooked until soft in a pan. I also assume that you've blanched carrot and/or broccoli in boiling water for a minute and a half until they are crisp-tender. The basic building blocks of cooking make for boring photography.
To make the dough, combine 3 cups of flour, 1 teaspoon each salt and sugar, and 1 packet of yeast. Add a cup of hot or boiling water (no need to worry about killing off too much yeast since we're not looking for a good rise), cover, and let sit while you prepare the filling.
Put all the veggies, cheese, and herbs in a large bowl and mix well. Season with salt, pepper, and crushed red pepper. Maybe some oregano would be nice. Whatever you like.
Divide the dough into four parts and roll them each out to about an 8" diameter circle. Plop down as much filling as you dare on half of the circles, leaving a 1" border around the edge. Pull the free dough over to form a semi-circle (duh, it's a calzone and we all know what those look like, right?) Seal the edges with water and crimp down with a fork.
I lined two cookie sheets with parchment paper (leftover from my last cookie adventure -- reduce, reuse, recycle!) and put two calzones on each. Brush them with a beaten egg...
... and top with Parmesan cheese. Prick the tops with a fork so they don't blow up. Bake at 350 degrees F for 30 minutes. If you use two sheets on two different oven racks like I did, rotate them after 15 minutes.
Et voila! Your calzones are complete. Serve with warm marinara or leftover spaghetti sauce pulled from your freezer.I had quite a bit of the filling leftover that is going to make fabulous omelettes tomorrow morning.
Delectable Vegetarian Calzones
Source: http://www.vegcooking.com/recipeshow.asp?RequestID=464
PikaPikaChick's additions in italics
Make extras of these filling calzones, and serve them with warm marinara sauce.
For the filling
1 medium carrot, sliced
Broccoli florets from 1 large head of broccoli
1 3/4 cups soy cheese
1/2 cup chopped red bell pepper
1/2 tsp. olive oil
1/2 small yellow onion, chopped
1 garlic clove, minced
1 Tbsp. chopped fresh parsley
1/8 tsp. black pepper
salt to taste
1 Tbsp chopped fresh basil
1/4 tsp crushed red pepper
For the dough
3 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 package (or 14 oz.) active dry yeast
1 cup boiling water
• Preheat the oven to 350ºF and spray a baking sheet with vegetable cooking spray.
• Bring 2 quarts of water to a boil over medium heat, add the carrot and broccoli, and cook until crisp but tender, about 1 minute. Drain and rinse under cold water.
• In a large bowl, combine the carrot, broccoli, soy cheese, and red pepper. Mix well.
• In a small saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes. Add to the vegetable mixture. Add the parsley and pepper. Mix well.
• For the dough, combine the flour, salt, sugar, and yeast in a large bowl.
• Mix in the boiling water. Divide the dough into 4 balls. Roll each ball into an 8-inch circle.
• Place the filling evenly over half of each circle, leaving a 1-inch border. Fold the dough over the filling and pinch the edges together to seal.
• Place on the prepared baking sheet. Prick the tops with a fork. Bake the calzone until golden brown (about 25 minutes). Serve hot.
Makes 4 servings
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