Ingredients
1/2 pound fresh mushrooms, chopped1 medium onion, chopped1 medium green pepper, chopped2 tablespoons canola oil3 plum tomatoes, seeded and chopped1 can (6 ounces) tomato paste1 cup shredded Monterey Jack cheese1 cup shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese2 loaves (1 pound each) frozen bread dough, thawed1 large egg1 tablespoon water
Preparation
In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside.
On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of 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.
Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown.
