Veggie Calzones

1/2 pound fresh mushrooms, chopped

1 medium onion, chopped

1 medium green pepper, chopped

2 Tablespoons canola oil

3 plum tomatoes, seeded and chopped

1 can (6 ounces) tomato paste

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 loaves (1 pound each) frozen bread dough, thawed

1 egg

1 Tablespoon water

In a large skillet, saute the mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7 inch circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 inches apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes. Whisk egg and water; brush over calzones. Bake at 375 degrees for 15 minutes. Cool desired number of calzones; place in freezer bags. Seal and freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately. To use frozen calzones: Place 2 inches apart on a greased baking sheet. Bake at 350 degrees for 30-35 minutes or until golden brown.