Ingredients needed:
* 1/2 pound of fresh mushrooms, chopped
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 2 tablespoons of canola oil
* 3 plum tomatoes, seeded and chopped
* 1 can of tomato paste (approximately 6 ounces)
* 1 cup of shredded Monterey Jack cheese (approximately 4 ounces)
* 1 cup of shredded part-skim mozzarella cheese
* 1/2 cup of grated Parmesan cheese
* 1 to 2 loaves of frozen bread dough, thawed (depending on how many you are serving)
* 1 egg
* 1 tablespoon of water
Preparation steps:
* Preheat oven to 350 degrees
* In a large skillet, sauté the 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 and set them aside also.
* On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7 inch circle. Spoon 1/2 cup vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones approximately 3 inches apart on greased baking sheets. Cover and let rise in a warm place for about 20 minutes.
* Whisk egg and water; brush over calzones. Bake for about 30 to 35 minutes or until golden brown.
Enjoy
