Roasted Vegetable And Feta Calzones

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 combine 1st 8 ingredients on a 15 x 10 x 1" jellyroll pan; stir well, and spread evenly.
• 2 bake at 425f for 45 minutes, stirring every 15 minutes.
• 3 spoon vegetables into a bowl, stir in cheese and basil.
• 4 divide dough into 8 equal portions.
• 5 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.
• 6 spoon 1/2 cup vegetable mixture 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!
• 7 fold dough over filling; press edges together with a fork to seal.
• 8 place calzones on a baking sheet coated with cooking spray combine egg white and water; brush over calzones.
• 9 bake at 375f for 20 minutes or until golden.
• 10 let cool on a wire rack.
• 11 serve warm or at room temperature.