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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Big enough to feed the entire family with some to spare. This calzone is a flavorful combination of grilled zucchini, artichoke heats, roasted red pepper, grilled eggplant, sundried tomatoes, and feta cheese. Ingredients:
2 lbs bread dough |
1 cup roasted red pepper |
1/2 cup sun-dried tomato |
2 zucchini |
2 eggplants |
2 mushrooms |
1 cup artichoke heart |
1 cup feta cheese |
1 cup cheddar cheese |
olive oil |
10 -12 kalamata olives, pits removed |
dried herbs |
poppy seed |
egg wash |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut up the vegetables in large chunks. Toss with olive oil, salt & pepper, and spread evenly on a baking tray.
3. Roast the vegetables in the oven for 10 to 15 minutes, or until just cooked. Remove from the oven and allow to cool.
4. Dived the fococcia dough in half. Roll out one half of the dough into a large circle that will fit your largest baking tray, approx 18 inches. Score the daough with a fork to avoid bubbling and parbake for 5 minutes in the oven. Allow to cool.
5. Once the vegetables have cooled, put them in a large mixing bowl with the cheeses, and mix gently.
6. Spread the vegetable/ cheese mix evenly on the parbaked fococcia round. Add a little extra cheese to the top. Egg wash the edge.
7. Roll out the other half of the dough into a circle a little larger than the base. Cover the vegetables so that a little hangs over the edge. Roll up the edge of the top dough to the edge of the bottom.
8. Egg Wash the top. Sprinkle with mixed herbs and poppyseeds. Place olives around the edge of the calzone for decoration.
9. Bake for 25-30 minutes, or until nice and golden brown. Allow to cool.
10. Slice between the olives and serve.
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