Roasted Vegetable and Feta Calzones |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
These are flavorful and healthy calzones. This is a guide but consider other vegies to combine. I make my own dough but you can buy the freezer kind for a quicker meal. You may top them with the sauce of your choice or leave as is for a delightful lunch or dinner! Ingredients:
3 cups eggplants, peeled and chopped |
2 cups yellow onions, chopped |
1 1/2 cups mushrooms, diced |
1 1/2 cups zucchini, diced |
1 cup sweet red pepper, diced |
1 tablespoon olive oil |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 cup crumbled feta cheese (4 oz) |
1/2 cup fresh basil, chopped |
1 lb frozen white bread dough, thawed |
vegetable oil cooking spray |
1 egg white |
1 tablespoon water |
Directions:
1. Combine 1st 8 ingredients on a 15 X 10 X 1 jellyroll pan; stir well, and spread evenly.
2. Bake at 425F for 45 minutes, stirring every 15 minutes.
3. Spoon vegetables into a bowl, stir in cheese and basil.
4. Divide dough into 8 equal portions.
5. Working with 1 portion at a time (cover the rest of the dough so it doesn't get dry), roll each portion into 7 circle on a lightly floured surface.
6. Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of the dough with warm water- if you have those handy calzone molds this it the time to pull them out and fold them over- otherwise continue with these directions on how to do it without!
7. Fold dough over filling; press edges together with a fork to seal.
8. Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
9. Bake at 375F for 20 minutes or until golden.
10. Let cool on a wire rack.
11. Serve warm or at room temperature.
|
|