Veggie Calzones

This recipe was super yummy and still pretty healthy, so I'm not going to feel too guilty for using two eggs in the bread and a bit of cheese.

Ingredients

• 1 pkg Chebe (gluten-free) Foccacia Bread Mix, dough prepared as directed, but not cooked
• 1/2 Red Bell Pepper, finely diced
• 1/2 sm Red Onion, finely diced
• 1 sm Zucchini, finely diced
• 4-5 Mushrooms, finely diced
• 1/4 cup Shredded Parmesan
• 1/2 cup dry-packed Sun-Dried Tomatoes, super-finely diced
• 1/4 cup Pesto (your favorite recipe)

Directions
In a small bowl, mash the Pesto into the Sun-Dried Tomatoes to make something of a chunky but spreadable sauce. Divide the Bread Dough into three equal parts and roll them into balls. Spray your work space and rolling pin with cooking spray, and roll one dough-ball out into an oval (lengthwise) - no more than 1/8 inch thick. Spread some pesto sauce on what will be the top half. Place some of each of the Veggies on the dough and sprinkle with a little bit of Cheese. Carefully fold the top half over and crimp the edges (the dough is a little finicky, so be patient). Transfer the calzone to a baking sheet (using a spatula makes this step easier) and brush with a bit of Oil. Repeat for calzones two and three. Sprinkle a small bit of cheese on the top of each one and bake at 375 for 25 minutes.

Verdict
These were really great! Matthew kept asking for more, more, more. Really he just liked the bread part and was tolerating the veggies so he could get more bread - until the end when he refused to eat the veggies but still wanted the bread. This was unusual for him because he usually eats all his veggies so I don't know what the problem was, except that he is his Daddy's son and Daddy is addicted to bread. But really, these were good and are going in the 'Make Again' file.