15 ml olive oil 1 tbsp
227 g fresh mushrooms, sliced 8 oz
1 small onion, chopped
125 ml green pepper, chopped 1/2 cup
1 medium clove garlic, minced
1 loaf frozen bread dough, thawed
125 ml spaghetti sauce 1/2 cup
375 ml mozzarella cheese, grated 1 1/2 cup
18 thin pepperoni slices
1 egg, beaten
Parmesan cheese, grated
In a non-stick frying pan; saute first 5 ingredients together until vegetables are tender and liquid is evaporated.
Divide thawed dough into 6 equal pieces; roll 1 piece on a floured board into 7 inch (17.5 cm) round; place about 1 tablespoon (15 ml) spaghetti sauce on dough, spreading to within 1/2 inch (1.5 cm) of the edges; sprinkle with 1/4 cup (50 ml) mozzarella cheese; place 3 pepperoni slices on one half circle and spoon about 1/4 cup (50 ml) of mushroom mixture over pepperoni; fold over to form a half circle and pinch edges to seal; place on greased cookie sheet and repeat with remaining dough.
Brush calzones with egg; sprinkle with parmesan cheese and bake in preheated 425 F (220 C) oven for 15 minutes or until golden brown. Serve warm or at room temperature.
Serves 6