Ingredients
3
lb homemade pizza dough or store-bought dough for 3 pizzas
2
tablespoons olive oil
1
small onion, finely chopped
1
small red bell pepper, finely chopped
1
small zucchini, thinly sliced
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
2
cups fresh spinach leaves
2
cloves garlic, finely chopped
1
cup basil pesto
2
cups shredded Gouda cheese (8 oz)
Preparation
Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion, bell pepper, zucchini and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Stir in garlic; cook 1 minute longer. Remove from heat; set aside to cool slightly.
To make each calzone, spread 2 tablespoons pesto on dough round. Top with filling. Sprinkle with 1/4 cup Gouda cheese. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.
