Calzone W/ Tomatoes & Vegetables

Ingredients:
Dough:
All-purpose flour 3 ½ cups, Active yeast 2 tsp, Superfine sugar 1 tsp, Sieved tomatoes 2/3 cup, 2 Beaten egg,
Filling:
Vegetable oil 1tbsp,2 Onion chopped, 3 Garlic clove, crushed, tomatoes, cut into cube 3 tbsp Chopped spinach 1 cup, Canned and drained corn 3 tbsp,Green beans, cut into three pieces
¼ cup ,Tomato puree 1 tbsp, Chopped oregano 1 tbsp, Mozzarella cheese, sliced 2 ounces, Salt and pepper, Frozen sweet peas, soak in the water, 4 tbsp Mushroom cut into diced ,Olive cube.

Preparation:
Stir the flour into a bowl. Add the active dry yeast and sugar and then beat in the stock and sieved tomatoes to make a smooth dough.
Knead the dough on a lightly floured counter for 10 minutes, then place in a clean, lightly oiled bowl and set aside to rise in a warm place for 1 hour.
Heat the oil in a skillet and sauté the onion for about 2-3 minutes. Stir in the garlic, tomatoes, spinach, corn, beans, mushroom, and sweet peas and cook for 3-4 minutes. Add the tomato puree and oregano and season well.
Divide the risen dough into 4 equal portions and roll each onto a floured surface to form a 7-inch round. Spoon a quarter of the filling onto one half of each round and top with cheese. Fold the dough over to encase the filling, sealing the edge with a fork. Glaze with beaten egg. Put the calzone on a lightly greased cookie sheet and cook in a preheated oven at 425˚ F for 25-30 minutes, until risen and golden. Transfer to warm plates and serve.