Four Cheese Vegetable Calzoni Recipes

Steps:

• In a large bowl proof the yeast with the sugar in 1 cup warm water for 5 minutes, or until it is foamy. In a food processor blend the flour and the salt, with the motor running add the yeast mixture and the oil, and blend the mixture until it forms a ball. Knead the dough on a lightly floured surface 8 to 10 times and transfer it to a lightly oiled bowl. Turn the dough to coat it with the oil and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
• In a large heavy skillet cook the garlic, the onion, and the red pepper flakes in the oil over moderately low heat, stirring, until the onion is softened. Add the fennel, the bell peppers, and salt and pepper to taste and cook the mixture, covered, stirring occasionally, for 10 minutes, or until the vegetables are tender. Add the tomatoes and cook the mixture, covered, for 5 minutes. Remove the lid, cook the mixture, stirring, until most of the liquid is evaporated, and stir in the parsley. In a bowl stir together the cheeses.
• Punch down the dough, turn it out onto a lightly floured surface and divide it into 6 equal pieces. Roll 1 piece of the dough into a 7- to 8-inch round, spoon about 1/2 cup of the vegetable mixture onto one half of round, and top it with about 2/3 cup of the cheeses. Fold the other half of the dough over the filling, stretching the dough to enclose the filling, pinch the edges of the dough together, and fold the bottom edge the dough up over the top edge. Crimp the edge to seal the calzone, transfer the calzone with a lightly floured spatula to a lightly oiled baking sheet, and make 5 more calzoni in the same manner. Bake the calzoni on the bottom rack of a preheated 450°F. oven for 20 to 25 minutes, or until they are golden, transfer them to a rack, and let them stand for 5 minutes.

ROASTED VEGETABLE AND FETA CALZONES

Steps:

• Combine 1st 8 ingredients on a 15 X 10 X 1" jellyroll pan; stir well, and spread evenly.
• Bake at 425F for 45 minutes, stirring every 15 minutes.
• Spoon vegetables into a bowl, stir in cheese and basil.
• Divide dough into 8 equal portions.
• Working with 1 portion at a time (cover the rest of the dough so it doesn't get dry), roll each portion into 7" circle on a lightly floured surface.
• Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of the dough with warm water- if you have those handy calzone molds this it the time to pull them out and fold them over-- otherwise continue with these directions on how to do it without!
• Fold dough over filling; press edges together with a fork to seal.
• Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
• Bake at 375F for 20 minutes or until golden.
• Let cool on a wire rack.
• Serve warm or at room temperature.