Harvest calzone

2 calzones

Ingredients

Quantity Ingredient
8 Ripe tomatoes, peeled and
...quartered, or 1 28-oz can
...tomatoes
2 Onions, sliced into moons
2 teaspoons Olive oil
6 cloves Garlic, chopped
3 cups Mixed squash, eggplant, and
...peppers, cubed
Oregano, thyme, and salt to
...taste
1 cup Firm tofu, pressed & cubed
⅓ cup Feta cheese (optional)
1 Recipe Whole Wheat Pizza
...Dough

Directions

1. Preheat oven to 450ø (if using cooking stone, it should heat in oven for at least 20 minutes before baking). Put tomatoes into a baking dish; lay onions across top and drizzle oil evenly over all.

Roast in oven for 20 minutes; stir in garlic and mixed vegetables and roast for another 20 minutes, or until tender. Stir in oregano, thyme, salt, tofu, and feta.

2. Roll or stretch out pizza doughs and place on floured pizza peel or cookie sheet. Divide roasted mix between the two doughs, placing down the middle as for a burrito. Gently fold the dough over the filling and pinch closed. Seal well and handle with care as any holes will prevent the calzone from puffing up. Bake for 20 minutes, or until golden brown.

PER « CALZONE: 213 cal (30% from fat), 11g prot, 7g fat, 24g carb, 40mg sod, 0mg chol, 6g fiber.

Submitted By JANIE YOUNG On 02-07-95

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