Roasted Vegetable and Feta Calzones

Tish's Note:

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!

• Total Time: 1 hrs 35 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 8

• 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.

Reviews

[Matthew Sheppard]

These Calzones were great! We added pesto to the dough when we cooked them and they turned out really well! Yum!

[phantambantam]

These are a wonderful variation of the traditional recipe. We all love them in this family. I make my own dough in the bread machine and follow the recipe for the filling. This is versatile recipe that lends itself though to many additions. I make smaller ones and put a couple in the freezer for a mid week meal