Cheesy Whole Wheat Vegetable Calzone ~ Good Food Corner

These calzones are delicious, and full of veggies and whole wheat!

Cheesy Whole Wheat Vegetable Calzones - Modified from Tammy's recipes

Dough Ingredients - made using bread machine
1 C warm water (110-115 degrees)
2 T oil
1 T sugar
1 tsp. salt
2 1/2 C whole wheat flour
1 T yeast

Filling Ingredients
4 oz light cream cheese, softened
2 tsp. dried minced onions
1/3 C tomato paste (or pizza sauce)
1/3 C Italian salad dressing (we used Kraft fat free Zesty Italian)
2 C chopped broccoli (about 7 oz), fresh or frozen
1 large carrot, finely shredded
1 green/red pepper, chopped (we used red)
6 medium sized button mushrooms, chopped
1 tsp. salt (we used less, about 1/2 tsp.)
1/4 tsp. black pepper
1 C extra sharp cheddar cheese, shredded

To make the calzone dough, combine ingredients (in the order listed) in a large bowl (or into the bread machine -- that's what I did!).

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Allow the bread machine to mix and make dough. Alternatively, you can stir ingredients, save 1/2 C flour, in bowl to combine. Continue adding flour and knead dough until dough is smooth and elastic. Knead 5 minutes. Let dough rest.

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Place chopped broccoli in a saucepan with a little bit of water and bring to a boil. Cover and cook for 2-3 minutes until broccoli just begins to change color. Drain well.

In a mixing bowl, combine ingredients in the order listed: cream cheese, onions, tomato paste, salad dressing, broccoli, other chopped veggies, and cheese.

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Divide dough into 6 piece. On a floured surface, roll dough into 7 inch circles.

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Top half of each circle with about 3/4 C of filling mixture, spreading to about 1/2 inch of edge. Fold dough over filling and press to seal.

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Place calzones on a cookie sheet, and bake at 375 degrees until bread is cooked and filling is hot, about 25-30 minutes. Cover loosely with foil part way through cooking if calzones start to brown too quickly. Allow to cool for a few minutes before serving.

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Makes 6 big calzones... these are very good and very filling... they'll be great as leftovers.

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