|Made into a pot pie of sorts.|
1/3 c. oil (I use olive oil... you can also use grapeseed)
1/3 c onion
1/2 yellow squash
1 c mushrooms
Plus any other veggies you'd like -- I add bell peppers (which are a must!)
Salt & Pepper
1 c mozzarella (Vegan or non)
2 garlic cloves, minced
1 TBS dried oregano
1 tsp dried thyme
1/3 c red wine
1 c crushed tomatoes
1 c warm water
1/2 tsp dry yeast
1/2 tsp sugar
1/2 tsp salt
2 TBS oil
2 cups white flour
1 cup wheat flour
Saute veggies until tender. Season with salt & pepper.
Make the sauce: heat oil and add garlic, oregano, thyme and cook 2 minutes. Add wine, bring to boil and let cook at slow boil until reduced halfway. Add salt and pepper. Simmer 20 minutes.
|Made into a Hot Pocket type shape.|
Make the dough... Heat oven for 10 minutes then turn off. Mix the yeast and salt into warm water. Leave 5 minutes until bubbly. Add salt and 1 TBS oil. Then slowly add the white flour. Mix in the wheat flour by hand. Put in oiled oven-safe dish, cover, then put in (turned off but still warm) oven for 1 hour.
Roll out dough to desired thickness, and desired amount of calzones. This is where I deviate. You can roll them into round balls (like mini pizzas) then fold in half. Or, I do them in rectangles and make into Hot Pocket-like shapes. I've also used the dough as a pot pie crust.
Add the vegetable/sauce mixture and cheese. Fold to cover filling and pinch edges to seal. Make a small incision to allow venting.
Bake for 15-20 minutes at 375 degrees.