Instructions: Filling:
1 tb Vegetable oil
1 Onion, chopped
1 Garlic clove, crushed
2 tb Chopped sun-dried tomatoes
3/4 c Spinach, chopped
3 tb Canned and drained corn
1/4 c Green beans, sliced
1 tb Tomato paste
1 tb Chopped oregano
1/3 c Mozzarella cheese, sliced
Salt and pepper

Sift the flour into a bowl. Add the yeast and sugar and beat in the stock and strained pureed tomatoes to make a smooth dough. Knead the dough on a lightly floured surface for 10 minutes, then place in a clean, lightly oiled bowl and leave to rise in a warm place for 1 hour. Heat the oil in a skillet and saute the onion for 2-3 minutes. Stir in the garlic, tomatoes, spinach, corn, and bean and cook for 3-4 minutes. Add the tomato paste and oregano and season with salt and pepper to taste. Divide the risen dough into 4 equal portions and roll out each onto a floured surface into a 7-inch circle. Spoon one quarter of the filling onto one half of each circle and top with cheese. Fold the dough over to encase the filling, sealing the edge with a fork. Glaze with beaten egg. Put the calzone on a lightly greased cookie sheet and cook in a preheated oven at 425F degrees for 25-30 minutes until risen and golden. Serve warm.

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