1 cup sliced wild mushrooms (shiitakes,
morels, chanterelles) or button mushrooms
2 cups shredded spinach
1/2 pound tomatoes, thinly sliced
1 1/2 cups Veggie Medley Tomato Sauce
1 cup shredded mozzarella-style soy cheese
crust: combine yeast, honey and water in medium bowl. Mix well and let
sit for 10 minutes. Combine flour and salt in large bowl. Slowly stir in
yeast mixture, mixing well. Turn onto a floured board and knead well
(about 10 minutes). Place dough in a large, lightly oiled mixing bowl
and allow to rise for 1 hour. Preheat oven to 400°. In large skillet,
heat oil and sauté onion, garlic and mushrooms until mushrooms are limp.
Stir in spinach and tomatoes.
into six equal pieces. Form into balls and roll out into 8-inch rounds.
Spread each round with a few tablespoons of tomato sauce, then fill with
mushroom mixture and sprinkle with cheese. Fold in half, moisten edges
and pinch to seal. Arrange calzones in a lightly oiled casserole and
bake at 400° for about 10 minutes, or until crust is browned. Cover with
remaining tomato sauce and bake an additional 10 minutes.
exotic, dairy-free take on the traditional calzone - with its wild
mushroom medley and lots of rich tomato sauce, it's sure to please.