Roasted Vegetable-And-Feta Calzones

Recipe Ingredients

3 cups	438g / 15oz	Diced peeled eggplant
2 cups	125g / 4.4oz	Chopped yellow onion
1 1/2 cups	219g / 7.7oz	Diced mushrooms
1 1/2 cups	219g / 7.7oz	Diced zucchini
1 cup	146g / 5.1oz	Diced red bell pepper
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Olive oil
1 cup	146g / 5.1oz	Crumbled feta cheese - (4 ounces)
1/2 cup	73g / 2.6oz	Chopped fresh basil
1		Loaf frozen white bread dough - (1-pound) thawed
		Vegetable cooking spray
1		Egg white
1 tablespoon	15ml	Water

Recipe Instructions

Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well, and spread evenly.

Bake at 425F 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 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 375F for 20 minutes or until golden. Let cool on a wire rack. Yield: 8 servings.

Serving Ideas : Serve warm or at room temperature.

Source:
Cooking Light, Sept 1994, page 132

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