Tofu Calzones

• 1 (12.3-ounce) package firm tofu, drained
• 1/2 teaspoon olive oil
• 1 garlic clove, minced
• 4 teaspoons lemon juice
• 2 1/2 tablespoons minced fresh basil or
• 2 1/4 teaspoons dried
• 1 tablespoon pine nuts, toasted
• 1 (2-ounce) jar diced pimiento, drained
• 4 marinated artichoke heart quarters, drained and finely chopped (about 2/3 cup)
• 1/2 teaspoon salt
• Dash of pepper
• 1 (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 cup sliced crimini mushrooms
• 1 cup pasta sauce with mushrooms and olives (such as Classico)
• Fresh basil sprigs (optional)

1. Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let tofu stand 20 minutes to remove excess water. Crumble tofu in a medium bowl.
2. Preheat oven to 450u0b0.
3. Heat oil in a small nonstick skillet over medium heat until hot; add garlic. Cook 30 seconds or until garlic is lightly browned. Add garlic, lemon juice, and next 6 ingredients to crumbled tofu; stir well.
4. Unroll pizza dough onto a baking sheet coated with cooking spray; cut into 4 squares. Spoon 1/2 cup tofu mixture into center of each square; top with 1/4 cup mushrooms. Fold each corner to center of the square, pinching points to seal; pinch edges to seal. Coat tops of each square with cooking spray.
5. Bake at 450u0b0 for 10 minutes or until lightly browned. Serve with pasta sauce. Garnish with fresh basil sprigs, if desired.

firm tofu, olive oil, garlic, lemon juice, fresh basil, pine nuts, pimiento, heart quarters, salt, pepper, cooking spray, crimini mushrooms, pasta sauce, fresh basil sprigs

Taken from www.myrecipes.com/recipe/tofu-calzones (may not work)