Super Easy Veggie Calzone

I know, given the response to the Laughing Cow recipe, that you all LOVE your Laughing Cow (as, obviously, do I). So when I found this Vegetable Calzone Recipe in my Sandra Lee Semi Homemade Cooking Light Cookbook, and saw the ingredient "herb flavored spreadable cheese" a light went off in my head. And that light was shaped like this



I am aware that many people don't care for Sandra Lee and to those people I say "Are you kidding?". The woman makes a cocktail to go with every meal she creates! Her outfits always match her kitchen and her KitchenAid Mixer!! This is my kind of woman. Not to mention I don't have time in my life to poo poo a person just because they don't make everything from scratch.

Anyway some adjustments were made to the original recipe because I couldn't find frozen onions and because I happen to know they sell premade whole wheat pizza dough at Hannaford so that is what I used. But if you can't get your hands on premade pizza dough just buy one of those Betty Crocker mixes and follow the directions.

I apologize in advance for the lack of the usual step by step photos but, in trying to hook up the digital camera to my laptop instead of the desktop computer, I kind of ruined my life. I should have it back up and running this week though! I did take one crappy photo with my camera though.

So, let's go!

Vegetable Calzone
1 package pre made pizza dough
1.5 cups frozen chopped broccoli
1/4 cup sliced jarred mushrooms
4 cloves garlic, minced.
1 small onion, minced.
1 can diced tomatoes with herbs, drained
1 Wedge Laughing Cow garlic & herb cheese
3 tbsp Low Fat Riccota
Vegetable Cooking Spray/Pam

Preheat Oven to 425.

Microwave broccoli according to directions (I used the Steam Fresh Variety). Combine with mushrooms, onions and tomato. Set aside.

Roll the dough out into about a 12 inch diameter.

Place on sprayed baking sheet and spread half of the circle with the Laughing Cow. Dump your veggie mixture on top, dot with the ricotta and fold in half, pinches edges to seal.

Bake for 15-20 minutes/until crust is golden brown.

Et voila!



I really just wanted to post this recipe because it is 1) so easy and 2) so versatile. Put whatever veggies you want in there! Use fresh! Use frozen! It tastes delicous either way and freezes beautifully. I made mine the night before that way when I came home from what I knew would be a long day at work, all I had to do was slice and throw in the toaster oven at 350 for about 10-15 minutes. Magnifique!