Name: Roasted Vegetable-And-Feta Calzones
Ingredients: 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; 8 servings.

Christianity burst into a corrupt world with a brilliantly new moral radiance... The moral level of society was dismal, and sin prevailed in many forms... Into this discouraged world came Christ and His Spirit-transformed disciples, filled with holy joy, motivated by a love which the pagans could not grasp, and proclaiming Good News-the message that God has provided a Savior... The Christians lived in tiny communities knit together in the power of the Holy Spirit, little colonies of heaven. They thought of themselves as pilgrims on their way to the celestial city, but they were very much concerned to manifest the love of Christ in all human relationships.

J.C. Wenger

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Sandwiches	8	Servings

INGREDIENTS

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
	8	servings.

INSTRUCTIONS

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:
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.
Recipe by: Cooking Light, Sept 1994, page 132
Posted to MC-Recipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.

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