Roasted Veggie Calzones
From inkman 17 years ago
- 30 minutes to make
- Serves 68
This dish fills my need for GOOD finger food and everyone likes it, too. This dish can be vegan, just leave out the cheese.
Ingredients
- Crust shopping list
- 2 cups white spelt flour shopping list
- 2 tspns baking powder shopping list
- 1/4 tspn sea salt shopping list
- 2 Tbspns italian seasoning shopping list
- 2 tbspns grape seed or olive oil shopping list
- 1 cup water shopping list
- Filling shopping list
- 1 cup course chopped zuchini shopping list
- 1 cup course chopped onion (red, white or yellow) shopping list
- 2 cups sliced mushrooms shopping list
- 2 cups crushed black olives shopping list
- 2 cups sliced garlic cloves shopping list
- 2 tbspns italian seasoning shopping list
- add only enough oil to coat veggies shopping list
- 1 1/2 cups grated Mozzarella shopping list
- 1 to 2 cups good spaghetti sauce shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven
- Prep the veggies as described above
- Add oil and seasoning
- Stir together
- Place in 9 x 12 pan and roast until garlic is half cooked (about 45 minutes)
- Combine with spaghetti sauce
- Combine dry ingredients for crust
- add oil and water and mix thoroughly (do not over work the spelt)
- coat dough with small amount of oil and set aside
- Stretch out dough and divide into six or eight portions
- (work on well floured surface)
- Fill with roasted veggies and sauce
- Sprinkle with cheese
- Fold over and pinch roll edges
- Place on large baking pan
- Cut vent holes
- Bake for 30 minutes or until golden brown
- Warning! Referee may be needed to keep the peace.
- Roll out dough to 1/4 inch thick
People Who Like This Dish 2
- crazeecndn Edmonton, CA
- auntybea Vernon, Canada
- inkman Tacoma, WA
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