THREE VEGETABLE CALZONES

INGREDIENTS:

2 (6 oz) jars marinated artichoke hearts
2 (14 1/2 oz) cans diced tomatoes with garlic, basil and oregano undrained and divided
1/2 (8 oz) package sliced fresh mushrooms
1 (7.5 oz) jar roasted red bell pepper, drained and chopped
1 (32 oz) package frozen bread dough, thawed
2 Cups (8 oz) 6 cheese Italian Recipe Blend Shredded Cheese, divided.

DRAIN artichoke hearts, and chop. Drain 1 can of tomatoes. Combine artichoke,
drained tomatoes, mushrooms, and bell pepper in a large bowl.

DIVIDE bread dough into 6 portions; roll each into a 7 inch circle.

SPREAD artichoke mixture evenly over half of each circle, and sprinkle evenly with 1 1/3 cups of cheese. Brush edges with water; fold circle in half, and press edges to seal. Place on an greased baking sheet.

BAKE calzones at 357 for 20 minutes or until golden brown. Sprinkle with remaining 1/4 cup cheese.

HEAT remaining tomatoes; serve with calzones.
Makes 6 servings.

Cook's note: Trying to roll bread dough is not easy. Flour area where you'll be dividing into 6 pieces. Take each pieces and form a ball, trying to keep hands, surface and rolling pin covered in flour. Roll out as best you can, and then make a fist and place the semi rolled circle on your fist (like they do making pizza).Working it around and around the weight of the dough will actually pull itself out to form the needed circle. This method worked best for me, but I am no pizza dough maker!

UPDATE: I watched a pizza guy (on T.V.) making a pizza crust and although I have not had a chance to try this, what he did was to lay the dough ball on a pre-greased pan and worked it into a circle by simply pushing it out. Kinda like you would a pie crust!

If you know of a better way, please e-mail me so I can post it, with credits going to you!

Another note, you can actually fill these with anything you want. I like Ricotta and motzerella cheese with onion and green peppers