INGREDIENTS

INSTRUCTIONS

Before you are ready to bake the calzones, preheat the oven with a
pizza stone inside to 500F for 30 minutes. Cut the eggplants into
1/4-inch slices. Brush them on both sides with olive oil and season
with freshly ground pepper. Grill them over a moderate fire until  they
are tender, only a minute or two on each side. Chop the basil.  Roll or
stretch half the dough into a 12-inch circle and place it on  a lightly
floured wooden peel or a heavily floured rimless baking  sheet. Brush
the dough lightly with olive oil to within 1 inch of the  edge and
sprinkle it with dried chili flakes, according to your  palate and
tolerance. Working as quickly as possible, for each  calzone spread
half the mozzarella and fontina on one half of the  dough, leaving a
1-inch border. Arrange half the eggplant slices over  the cheese, then
sprinkle it with half the chopped basil. Distribute  half the goat
cheese on top. Moisten the edges of the dough with  water and fold the
untopped dough over the filling, trapping as much  air inside as
possible. Press the edges together to seal the envelope  and crimp them
with the back of a fork. Slide the calzones onto the  hot stone and
bake 12 to 15 minutes, or until they are golden brown.  Remove from the
oven and transfer to a warm platter. Brush the  calzones with olive
oil, sprinkle with the Parmesan and decorate each  with a sprig of
thyme or basil. Serve immediately.  http://www.lifetimetv.com week of
Dec 2 - 6 1996  Recipe by: Wolfgang Puck (1986)  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 40.8mg
Sodium: 348.8mg
Potassium: 130.8mg
Carbohydrates: 3g
Fiber: 1.4g
Sugar: <1g
Protein: 13.3g