Calzones

It was City Market time again today but we still had a few veggies from last week's market to use up, namely a yellow zucchini, a pattypan squash and a few green beans. Darlene suggested calzones and that sounded good to me. So I made the pizza dough recipe from Vegan with a Vengeance, but I used half whole wheat flour. (Normally I'd use less whole wheat flour but we ran out of white flour; the dough still turned out great with the 50/50 mixture.) For the filling, I diced the zucchini and squash and cut up the green beans, then sauteed all that in olive oil along with some diced onion. Then I added a couple cloves of minced garlic and seasoned with salt & pepper, along with some fresh herbs - basil, oregano and parsley. Oh, and I added a few black olives, capers and pine nuts too. When the dough was ready Darlene cut it into 6 pieces and rolled each piece out into a circle. She added some of the vegetables to one side of each piece of dough then folded it over and crimped the edges. These got baked at 425° for 15 minutes until they were golden brown. (And don't forget to cut a little slit in the top of each calzone to allow steam to escape.)

I also made a quick sauce to go on top and for dipping: I sauteed 2 cloves of minced garlic in olive oil, then added about half a bottle of Bionaturae® strained tomatoes, about 3 Tbs. of tomato paste, and about 1/2 tsp. each of dried oregano and salt. Then I just simmered that for a few minutes until it was well combined. Finally, we had a salad on the side with fresh cherry tomatoes, black olives, marinated mushrooms (from a jar) and a dressing of olive oil, red wine vinegar and salt & pepper. And, to coin a phrase, it was all good...