Calzone Dense Vegetable

bread machine dough anything style
4 cups mixed vegetables -- diced
( celery-onions-peppers-zucchini)
1 tablespoon butter -- for frying -- or olive oil
1 clove garlic -- minced
1 cup bread crumbs
black pepper
1/4 teaspoon cayenne
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 cup grated parmesan cheese

See (bread machine dough anything style) Recipe.

Melt the butter in a pan over medium heat. Add the vegetables and the garlic. Fry until lots of juices run out of the vegetables. Remove from heat and add half the bread crumbs and the seasonings. Depending on how juicy your vegetables are, you may not need to add the rest of the bread crumbs. You want a mixture which is well bound and dry but not crumbly. Stir in the cheese. Makes enough for 12 medium or 6 huge calzones. Make one portion, roughly 1/6 th of ABM dough on lightly floured surface into a 7-9 inch semi-circle. Form calzone circles by pulling out from the edges in a gentle manner being careful not to tear the dough. Choose your filling and fill your circle comfortably so that you will be able to seal later. Push your filling back in towards the middle as you seal. Repeat with remaining dough , and fillings. Fold over to enclose filling, pressing edges firmly together, until closing corners. Brush with Oriental Sesame Oil and/or egg wash, and sprinkle with Sesame seeds. Place a dollop of your filling in the middle for effect. Place on lightly greased baking sheets. Preheat oven to 425 F. Bake 20 to 25 minutes or until browned. Remove from oven. Sprinkle on parmesan cheese if you like. Serve warm. It is possible to store the 1/6 th calzone dough balls in plastic bags, and the fillings in plastic containers in the refrigerator for further use for a few days.