Vegetable Calzone Roll Recipe

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Updated: 10/07/2013 4:08 pm Published: 6/17/2013 1:22 pm

If you're a vegetarian and find it difficult to find a brunch recipe that fits your foodie format, The Girl Can Cook Chef Candace Conley has concocted a flavorful recipe that would make for a delicious breakfast.

The Girl Can Cook! will host a brunch cooking class this Wednesday at Urban Kitchen on Cherry Street. For more information visit 

Vegetable Calzone Roll Recipe

Serves 6

1 sheet of puff pastry
1 egg
1 tbsp water

2 tbsp extra virgin olive oil
1 red bell pepper , cut into strips
1 cup button or cremini mushrooms , sliced
1 medium zucchini, thinly sliced
5 oz baby spinach
½ cup grape tomatoes, quartered lengthwise
1 small onion, thinly sliced
2 cloves garlic, minced
1 tsp dried oregano
4 oz fresh mozzarella cheese , cut into 8 slices
¼ cup freshly grated Parmigiano Reggiano, plus another 2 tbsp

Heat the oven to 400°. Whisk egg and water together in a small bowl. Set aside.

Heat oil in a 12-inch skillet over medium-high heat. Add vegetables and oregano and cook until tender and the liquid is evaporated. Let cool slightly.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Top with the cheeses. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture. Sprinkle with remaining grated Parmigiano.

Bake for 25 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.

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