ROASTED VEGETABLE AND FETA CALZONES

Roasted Vegetable and Feta Calzones image

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!

Provided by TishT

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 103.3, Fat 5.9, SaturatedFat 3.1, Cholesterol 16.7, Sodium 294.2, Carbohydrate 9.1, Fiber 2.5, Sugar 4.6, Protein 4.8

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