1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 oz) tomato paste
1 cup (4 oz.) shredded Monterrey Jack cheese
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 lb. each) frozen bread dough, thawed
1 tablespoon water
1. In a large skillet, saute the mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside.
2. On a lightly floured surface, divide dough into eight pieces. Toll each piece into a 7 in. circle. Spoon a scant 1/2 cup vegetable mixture and 1/4 cup cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes.
3. Whisk egg and water; brush over calzones. Bake at 375 degrees for 15 minutes. Remove desired number of calzones from baking sheet and cool. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately. Place cooled calzones in freezer bags. May be frozen for up to 3 months.
To serve frozen calzones:
Place 2 inch apart on a greased baking sheet. Bake at 350 degrees for 30-35 minutes or until golden brown.
Yield: 8 servings