Roasted Vegetable and Feta Calzones
"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!"
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
8
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
- Combine 1st 8 ingredients on a 15 X 10 X 1" jellyroll 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 the rest of the dough so it doesn't get dry), roll each portion into 7" circle on a lightly floured surface.
- 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!
- Fold dough over filling; press edges together with a fork to seal.
- Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
- Bake at 375F for 20 minutes or until golden.
- Let cool on a wire rack.
- Serve warm or at room temperature.
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Reviews
-
These Calzones were great! We added pesto to the dough when we cooked them and they turned out really well! Yum! -
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
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
