Ingredients:
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 peppers, 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 whites
1 tablespoon water
Directions:
Combine 1st 8 ingredients on a 15 X 10 X 1″ jellyroll pan; stir well, and spread evenly.
Bake at 425F 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 the rest of the dough so it doesn’t get dry), roll each portion into 7″ circle on a lightly floured surface.
Spoon 1/2 cup vegetable mixture onto 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!
Fold dough over filling; press edges together with a fork to seal.
Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
Bake at 375F for 20 minutes or until golden.
Let cool on a wire rack.
Serve warm or at room temperature.
Servings: 8
Time preparation: 30 min.
Time total: 95 min.