Garden Veggie Calzones

I had hopes these calzones would be excellent, as the ingredients are all things we love, and the photo in the recipe looked delicious.  But, they were just average.  I think sauteing the veggies before hand might enhance the flavor as well as decrease the liquids that appear during cooking.  I might also try cheddar cheese for a bit more flavor.

Garden Veggie Calzones - Modified from a High and Noble Calling

1 recipe pizza dough
1 C mushrooms, sliced
1 zucchini, halved and quartered
1 summer squash, halved and quartered
1 bell pepper, diced
1/4 C onion, diced
1/2 tsp. Italian Seasoning
1 1/2 C Mozzarella Cheese, shredded

Prepare the veggies and then saute the veggies in a tiny bit of olive oil.  Saute until the water from the squash and mushrooms is evaporated.



Divide the dough into 2 large sections (if you wish to make 2 large calzones), or into 10ish smaller sections.  Roll out the dough and place the filling in the center.  Cover with cheese, and then pull the remaining dough over the filling.  Seal the edges.  Cut 1 - 3 slits in the top of the calzone and place on a greased cookie sheet.







Bake at 425 for 10-15 minutes, or until the dough is lightly browned.  If you make a larger calzone, you may need to bake the calzone at 400 for about 20 minutes.



Allow to sit for ~5 minutes before cutting and serving.



Enjoy served with marinara sauce, if desired.