- 1 of each Red, yellow and orange peppers cut into strips
- Salt
- Pepper
- Canola oil
- 1 large Spanish onion, sliced thin lengthwise
- 8 Brown mushrooms, cut into quarters
- ½ Medium zucchini squash, cut into 0.5cm (1/4in)thick half-circles
- 5ml (1 teaspoon) Paprika
- 2 Garlic cloves, sliced very fine
- 750g (1 ½ lb ) Frozen pizza dough, thawed
- 15ml (1 tablespoon) Dried oregano
- 125ml (1/2 cup ) Black olives cut into circles
- 250ml (1 cup ) Store-bought pizza sauce
- 1 250g package (1 9oz. package ) Sliced Olymel bologna
- 375ml (1 ½ cups ) mix of Italian cheeses, shredded
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- Place all the peppers into a bowl. Season with salt and pepper. Add just enough oil to coat and mix. Spread the pieces in a large baking dish and place in the oven for 15 minutes.
- Repeat these steps with the onion quarters. Mix them to the peppers in the dish. Cook for 15 minutes.
- Mix the mushrooms, zucchini, paprika and garlic in a bowl. Season with salt and pepper, mix with a bit of oil. Add this mixture to the baking dish and mix well with the peppers and onions. Continue cooking for 15 minutes or until all vegetables are nicely tender and coloured.
- In the meantime, divide the pizza dough into six portions. With a rolling-pin, on a floured surface, spread each portion out to form a circle of 25cm (10in) in diameter.
- Once they are cooked, pour all the vegetables into a bowl. Add the oregano, olives and pizza sauce.
- Cover the dough with this mixture. Spread the bologna slices over the vegetables. Cover with the shredded cheese.
- Fold the dough in half to form a pocket and seal it by pressing the edge.
- Place the calzones in a lightly oiled cooking pan. Very lightly oil the top of the dough.
- Place in the oven for 30 minutes, or until they are nicely browned. Serve immediately.
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