Little Veggie Calzones

Frozen Dinner Roll Dough is the secret ingredient that makes these little beauties a snap to prepare. Alter the mix of veggies (or meats) to suit your taste. The combination I use here fills 8 calzones just nicely.

1 Tbsp olive oil
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup chopped crimini mushrooms
1 tsp minced garlic
1/2 cup diced fresh tomatoes
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
1 cup baby spinach leaves, roughly chopped
1/4 cup sliced black olives
1 cup ricotta cheese
1/4 cup shredded Parmesan cheese
8 rolls frozen dinner roll dough, thawed
2 oz Mozzarella Cheese, sliced
melted garlic butter, optional
1 cup Marinara sauce, for serving

1. Preheat the oven to 375° and line a baking sheet with foil.
2. In a large skillet, heat the olive oil and saute the onions, bell pepper, and mushrooms until they are just beginning to soften. Add the garlic and stir through, then add the tomatoes. Season all with the salt, pepper, and Italian seasoning, then stir in the spinach. When the spinach begins to wilt remove the mixture from the heat and add the black olives.
3. In another bowl, stir together the ricotta and Parmesan cheese. Set aside.
4. Dust a clean working surface with flour. Roll each portion of dinner roll dough into a 6 inch circle.
5. Divide the cheese mixture evenly among the rolled dough, placing the cheese slightly to one side. Top the cheese with the veggie mixture, then the sliced mozzarella, tearing to fit.
6. Pull and stretch the empty half of each dough up and over the filling. Fold the edges together and crimp with a fork to seal. Cut a small slit in the top to vent the steam.
7. Place the filled calzones on the foil lined baking sheet. Bake in the preheated oven for about 18 minutes, or until golden brown. If desired, brush with a little melted garlic butter. Serve with a side of warmed Marinara sauce for dipping.

Servings: 4
Yield: 8 Calzones

Oven Temperature: 375°F