Roasted Vegetable-and-feta Calzones
| 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 | t | Pepper |
| 1/4 | t | Salt |
| 1 | T | 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 | T | Water |
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: 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 297
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 18.5mg
Sodium: 665.6mg
Potassium: 503.8mg
Carbohydrates: 40.2g
Fiber: 5.2g
Sugar: 6.8g
Protein: 13.3g