Recipe for Pecan and Vegetable Calzones

Recipe Ingredients:
tsp olive oil
1/2  cup chopped onion
1/2  tsp dried oregano
16  ounce bag mixed vegetables
3/4  cup shredded Parmesan cheese
2/3  cup Georgia Pecans chopped
10  ounce tube refrigerated pizza dough

Cooking Directions:
1.  Heat oven to 375*F. Lightly oil a large baking sheet. In large skillet, heat oil over medium heat; add onion and saut

2.  Stir in oregano, then mixed vegetables, and salt and pepper to taste. Cook, stirring occasionally, until vegetables have thawed - about 10 minutes. Stir in 1/2 cup cheese and the pecans.

3.  # Remove dough from package and spread to about a 14 1/2 inch square. Divide dough into 4 equal squares. Transfer 1 square to baking sheet and top with a heaping cupful of vegetable-pecan mixture. Fold over one corner of dough to meet opposite corner; pinch and roll edges together to enclose filling, creating a triangle turnover shape. Lightly brush top with water, sprinkle with a teaspoon of remaining Parmesan and some black pepper. Make two small slashes in top. Set aside on baking sheet and repeat to make 3 more calzones.

4.  Bake calzones 15 to 20 minutes or until well browned. Cool slightly before serving.

    Georgia Pecans (Raw, No Shell) Georgia Pecans (Raw, No Shell)
Just picked from the tree, we're not about to mince words over our pecans. At Nuts.com, we know our nuts, and these pecan halves are mammoth in size and taste. Pecan pie anyone?

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