Vegetarian Calzones

Make extras of these filling calzones, and serve them with warm marinara sauce.

For the filling: 1 medium carrot, sliced Broccoli florets from 1 large head of broccoli 1 3/4 cups soy cheese 1/2 cup chopped red bell pepper 1/2 tsp. olive oil 1/2 small yellow onion, chopped 1 garlic clove, minced 1 Tbsp. chopped fresh parsley 1/8 tsp. black pepper For the dough: 3 cups all-purpose flour 1 tsp. salt 1 tsp. sugar 1 package (or 1/4 oz.) active dry yeast 1 cup boiling water

• Preheat the oven to 350ºF and spray a baking sheet with vegetable cooking spray.
• Bring 2 quarts of water to a boil over medium heat, add the carrot and broccoli, and cook until crisp but tender, about 1 minute. Drain and rinse under cold water.
• In a large bowl, combine the carrot, broccoli, soy cheese, and red pepper. Mix well.
• In a small saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes. Add to the vegetable mixture. Add the parsley and pepper. Mix well.
• For the dough, combine the flour, salt, sugar, and yeast in a large bowl.
• Mix in the boiling water. Divide the dough into 4 balls. Roll each ball into an 8-inch circle.
• Place the filling evenly over half of each circle, leaving a 1-inch border. Fold the dough over the filling and pinch the edges together to seal.
• Place on the prepared baking sheet. Prick the tops with a fork. Bake the calzone until golden brown (about 25 minutes). Serve hot.

Makes 4 servings

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Deep Fried Black Eyed Peas

Prep Time: 20 Minutes
Cook Time: 10 Minutes

Ready In: 8 Hours 30 Minutes
Servings: 16
"An unusual crunchy snack, black-eyed peas are soaked overnight, cooked with onion and jalapeno pepper, then deep fried and tossed with seasonings. "
Ingredients:
1 pound dried black-eyed peas, sorted
and rinsed
1 onion, cut into large dice
2 bay leaves
1 jalapeno pepper, seeded and diced

canola oil for frying
2 teaspoons seafood seasoning (such
as Old Bay®)
1/2 teaspoon kosher salt
Directions:
1.Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2.The next day, drain and rinse the peas. Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. Add more water if needed to keep the peas covered while cooking. Drain the peas in a colander set in the sink, and spread them onto a baking sheet lined with paper towels or dish towels to drain. Discard bay leaves, and refrigerate the peas until ready to fry.
3.Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4.Carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt. Serve hot.

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