Veggie Calzones

From Skinny Bitch's new book

Makes 6 servings

Ingredients:
1/4 cup grapeseed oil
1/3 cup yellow onion, thinly sliced
1/2 zucchini, thinly sliced
1/2 yellow squash, thinly sliced
1 cup button mushrooms, thinly sliced
salt and pepper to taste
2 cloves garlic, minced
1 tbsp dried oregano
1 tsp dried thyme
1/3 cup red wine
1 cup tomatoed, crushed
1 recipe Vegan pizza dough (I used calzone dough that I made in my bread maker)
1 cup shredded vegan mozzarella

Preheat oven to 375.
Pour 1/4 cup of oil into a large saute pan over medium heat. Saute onion, zucchine, squash, mushrooms and bell pepper (I am aware that this was not in the ingredient list and I used half a pepper, but I suppose it was a typo in her book) 5 to 7 minutes or until the vegetables are just tender. Season with salt and pepper and set aside.
Place the remaining oil in a sauce pan over medium heat. Add the garlic, oregano and thyme and cook for 2 minutes, stirring frequently. Add the wine and bring to a boil. Let the mixture cook at a slow boil until the liquid has reduced by half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, sitrring occasionally. Remove from the heat and stir in the vegetable mixture.
 To assemble the calzones, divide dough by 4. Roll out the dough to 8 inch circles. Place a quarter of the vegetable mixture on half of each crust. Top with the vegan mozz. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone to allow steam to escape. Place each calzone onto a sheet pan lined with aprchment paper and dot the tops with the remaining oil.
Bake 15 to 20 minutes or until the crust is golden brown. Serve hot.

Yummy!!