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.

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