Roasted Vegetable and Feta Calzones
3 cups diced peeled eggplant
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.
2 cups chopped yellow onion
1-1/2 cups diced mushroom
1-1/2 cups diced zucchini
1 cup diced red bell pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped fresh basil
1 (1-pound) loaf frozen white bread dough, thawed
vegetable cooking spray
1 egg white
1 tablespoon water
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 1/2 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. Serve warm or at room temperature.
Yield: 8 servings.
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