Tonight's Dinner

[Guest guest]

The original recipe for this was vegan but I used Parmesan cheese instead of

nutritional yeast (didn't have any) and I added a bit of mozzarella too.

These came out terrific. The dough is terrific. I haven't tried it as pizza

dough yet but I will:

 

* Exported from MasterCook *

 

Garden Calzones

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For Dough:

3/4 cup lukewarm water

1/8 cup olive oil

1/8 tsp sea salt

1 cup spelt flour

1 cup whole wheat flour

1/2 tsp sugar

flour -- for sprinkling

Filling:

1 tbsp olive oil

2 cloves garlic -- minced

1 stalk celery -- minced

1/4 onion -- minced

1 tsp asafetida

1 14 oz can diced tomatoes -- drained well

2 cups spinach -- roughly chopped

1 tsp Mrs Dash Table Blend

1/4 tsp oregano

1/4 tsp black pepper

1/8 tsp dried rosemary

1/3 cup firm tofu -- mashed well

2 tsp Parmesan cheese

1/4 cup green olives -- minced

 

In bread machine pan, place ingredients in according to manufacturer

directions. Use dough cycle.

 

When dough cycle is over, let dough sit in machine for 1/2 hour to rise.

 

Remove from pan and place in a bowl, sprayed with olive oil spray, and cover

with clean kitchen towel in a draft-free spot.

 

When risen, cut dough into 4 pieces. Roll each out to 7 " circle. Place

between pieces of sprayed plastic wrap or some clean kitchen towels, and let

rest for 1/2 hour.

 

While the dough is resting, preheat oven to 450°F.

 

For filling:

 

While dough is in machine, make filling. Preheat a nonstick skillet. Saute

garlic, onions and celery until onion is soft. Add tomatoes, spinach, and

seasonings. Then cover and simmer over medium heat until spinach wilts.

 

Turn off heat and mix in the tofu, cheese and olives. Set aside.

 

When oven is preheated, place 1/2 cup or a bit less in one end of each piece

of dough. Leave a 3/4 " border. Fold over the other half of the dough over

the filling. Seal and crimp edges. If the dough isn't sticking, wet the edge

with a bit of whipped egg yolk or a bit of water and then finish crimping

the edges.

 

Gently lift the calzone onto oiled cookie sheet. Brush tops with olive oil,

make a slash in the top and bake for 20 minutes at 450°F.

 

Remove from oven and serve as is.

 

Especially good with spaghetti sauce ladles over.

 

Makes 4 large calzones.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : You can make smaller, appetizer sized calzones by cutting dough into

smaller pieces and rolling them out.

 

RisaG