Roasted vegetable-and-feta calzones
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Diced peeled eggplant |
| 2 | cups | Chopped yellow onion |
| 1½ | cup | Diced mushrooms |
| 1½ | cup | Diced zucchini |
| 1 | cup | Diced red bell pepper |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Olive oil |
| 1 | cup | Crumbled feta cheese, (4 ounces) |
| ½ | cup | Chopped fresh basil |
| 1 | Loaf frozen white bread dough, (1-pound) thawed | |
| Vegetable cooking spray | ||
| 1 | Egg white | |
| 1 | tablespoon | Water |
| 8 | servings. | |
Directions
Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well, and spread evenly.
Bake at 425 degrees for 45 minutes, stirring every 15 minutes. Spoon vegetables into a bowl; stir in cheese and basil.
Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying out), roll each portion into a 7-inch circle on a lightly floured surface. Spoon ½ cup vegetable mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place calzones on a baking sheet coated with cooking spray.
Combine the egg white and 1 tablespoon water; brush over calzones. Bake at 375 degrees for 20 minutes or until golden. Let cool on a wire rack. Yield: Per serving: 91 Calories; 5g Fat (47% calories from fat); 4g Protein; 9g Carbohydrate; 13mg Cholesterol; 248mg Sodium Serving Ideas : Serve warm or at room temperature.
Recipe by: Cooking Light, Sept 1994, page 132 Posted to MC-Recipe Digest V1 #450 by igor@... on Jan 28, 1997.