Veggie Calzone Celebrity recipe
by Skinny Bitch
Filled with yellow squash, zucchini, onion, mushrooms, and bell pepper, these Veggie Calzones are a healthy take on an old favorite!
- Vegan (492)
- Dairy Free (including lactose and casein) (455)
- Soy Free (396)
- Peanut Free (424)
- Health Conscious (92)
Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20-30 minutes).
Preheat the oven to 375° F (190° C). Pour 1/4 cup (60 ml) of the oil into a large sauté pan over medium heat. Sauté the onion, zucchini, yellow squash, mushrooms and bell pepper 5 to 7 minutes, or until vegetables are just tender. Season with salt and pepper and set aside.
Place the remaining oil in a saucepan over medium heat. Add the garlic, oregano, and thyme and cook 2 minutes, stirring frequently. Add the wine and bring the mixture to a boil. Let the mixture cook at a slow boil until the liquid has reduced by half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, stirring occasionally. Remove from the heat and stir in the vegetable mixture.
To assemble the Calzones - divide the dough into 4 equal balls and roll out the balls of dough into 8-inch (20 cm) circles. Place a quarter of the vegetable mixture on half of each crust. Top with Daiya mozzarella style shreds. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone to allow steam to escape. Place each calzone onto a sheet pan lined with parchment paper, and dot the tops with remaining oil.
Bake 15 to 20 minutes, or until the crust is golden brown. Serve hot. Enjoy!