• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Roasted Vegetable-And-Feta Calzones

  • Recipe Submitted by on

Category: Sandwiches

 Ingredients List

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

 Directions

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

Serving Ideas : Serve warm or at room temperature.

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