Recipe - Roasted Vegetable-And-Feta Calzones

3 cup Diced peeled eggplant
2 cup Chopped yellow onion
1 One half cup Diced mushrooms
1 One half cup Diced zucchini
1 cup Diced red bell pepper
One half teaspoon Pepper
One fourth teaspoon Salt
1 tablespoon Olive oil
1 cup Crumbled feta cheese, (4
ounces)
One half cup Chopped fresh basil
1 Loaf frozen white bread
dough, (1pound) thawed
Vegetable cooking spray
1 Egg white
1 tablespoon Water

Combine eggplant and next 7 ingredients on a 15 x 10 x 1inch jellyroll
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 7inch
circle on a lightly floured surface. Spoon One half 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 MCRecipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.