Roasted Vegetable-and-feta Calzones Recipe

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Roasted Vegetable-and-feta Calzones

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Category: Sandwiches

8 Servings
By: Unknown

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Ingredients:

3 cup Diced peeled eggplant
2 cup Chopped yellow onion
1 1/2 cup Diced mushrooms
1 1/2 cup Diced zucchini
1 cup Diced red bell pepper
1/2 tsp Pepper
1/4 tsp Salt
1 tbsp Olive oil
1 cup Crumbled feta cheese, (4 ounces)
1/2 cup Chopped fresh basil
1 Loaf frozen white bread dough, (1-pound) thawed
Vegetable cooking spray
1 Egg white
1 tbsp Water

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 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 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 375 degrees for 20 minutes or until golden. Let cool on a wire rack. Yield: 8 servings.

Per serving: 91 Calories; 5g Fat (47% calories from fat); 4g Protein; 9g Carbohydrate; 13mg Cholesterol; 248mg Sodium

Serve warm or at room temperature.

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