Roasted Vegetable Calzones
|Olive oil||2 Teaspoon|
|Sweet red pepper||1 , thinly sliced|
|Zucchini||1 , thinly sliced|
|Yellow summer squash||1 , thinly sliced|
|Onion||1 Small, thinly sliced|
|Garlic||2 Clove (10 gm), minced salt and black pepper|
|Quick pizza dough||1 1⁄2 Cup (24 tbs) (1 Recipe)|
|Cornmeal||1 Cup (16 tbs)|
|Crumbled gorgonzola cheese||2 Tablespoon|
|Shredded part skim mozzarella cheese||2 Tablespoon|
In a large ovenproof frying pan over medium heat, heat the oil and saute the red peppers, zucchini, squash, onions and garlic for 2 minutes, or until tender.
Put the pan in the oven and bake at 500° for 10 minutes, stirring the vegetables occasionally.
Remove from the oven; add salt and black pepper to taste.
Allow to cool while shaping the dough.
Do not turn off the oven.
Coat a baking sheet with no-stick spray; place on the lowest rack of the oven.
Dust another baking sheet with cornmeal.
Divide the dough into 4 pieces; form into 7" rounds.
Place the rounds on the cornmeal-dusted baking sheet.
Spoon the vegetable mixture evenly over half of each round.
Sprinkle the Gorgonzola and mozzarella evenly over the vegetable mixture.
Brush the outside edges of the rounds with water; fold the dough over the vegetables, pinching the edges to seal.
Carefully slide the cahones onto the prepared, preheated baking sheet.
Bake for 10 to 12 minutes, or until crisp and brown.