1/2 lb. fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons vegetable oil
3 plum tomatoes, seeded and chopped
1 can (6 ounces) tomato pasted
1 can (4 ounces) shredded moterey jack cheese
1 cup shredded mozzarella cheese
1/2 cup gratd parmesan cheese
2 loaves (1 lb. each) frozen bread dough, thawed
1 egg
1 tablespoon water	  
      

-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 pasted; 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 1/2 cup of veggie mixture and 1/4 cup of cheese mixture over one half 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 20 mins.
-Beat egg and water; brush over calzones. Bake at 375 for 15 minutes. Cool desired number of calzones;
 freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown.

For Frozen Calzones
-Place 2 in. apart on greased baking sheet. Bake at 350 for 30-35 minutes or until golden brown.

S & D Sept/Oct 06 p. 55