Calzones!!

 Make the dough!

 Saute the veggies!

 Pile on your toppings!

Dough:
2 1/2 c. flour
1 tsp. salt
1 pkg. active dry yeast
1 c. warm water
2 tbsp. cooking oil
1 egg
Stir the flour and salt together and set aside. Dissolve the yeast in the water. Add the oil. Stir in the flour mixture. Turn out on a lightly floured board and knead until smooth and elastic. Lightly grease a medium bowl. Place the dough in the bowl and rotate to grease the surface. Cover and let rise in a warm place until double in size (about 2 hours). Lightly flour a smooth surface. Punch dough down and toss dough on surface until it's not sticky anymore. I divided the dough in half. Flatten into disk like for pizza. Build your layers, cheese, sauce, veggies, and meat. Fold over. Crimp your edges. I use the fold over method. Whisk the egg and brush the calzone with this egg wash. Bake in oven on 350 degrees until golden brown!

Marinara sauce:

3 cans diced tomatoes

2 large cans of tomato sauce

1 large onion diced
2 containers of mushrooms or 3 to 4 cups (they cook down)

1 large carrot -grated

1 large zucchini- grated

1 rib of celery- diced fine

1 carrot- diced fine

3 tablespoons Italian seasoning mix

4 cloves garlic-minced

1 cup of Cabernet Sauvignon or Merlot

3 tablespoon olive oil

salt and pepper

***When ever I have left over wine. I add 1 cup or more to the red sauce*** 

Use a large stock pot. Saute mushrooms on medium heat with 2 tablespoons of olive oil until tender. Add onions, carrot, zucchini and 1 tablespoon olive oil and saute with salt and pepper. Add all tomato products, herbs, garlic and wine. Let simmer as long as you want. Add the meatballs gently to the sauce. Just simmer!
 I filled our calzones with sauteed veggies. We used mushrooms, red peppers, and broccoli. I used Italian cheese blend cheese . I made a basic tomato sauce for dipping. You can fill these with anything you and your family like. Be creative. Remember, you can Rock That Plate!