3 c Eggplant; peeled, diced
2 c Yellow onion; chopped
1 1/2 c Mushrooms; diced
1 1/2 c Zucchini; diced
1 c Red bell pepper; diced
1/2 ts Pepper
1/4 ts Salt
1 tb Olive oil
1 c Feta cheese (4 oz); crumbled
1/2 c Fresh basil; chopped
1 lb Frozen white bread dough;
-thawed
Vegetable cooking spray
1 Egg white
1 tb Water
Combine eggplant and next 7 ingredients on a 15x10x1" jelly-roll
pan; stir well, and spread evenly.
Bake at 425 degrees F 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" 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 F for 20 minutes or until golden. Let cool on a
wire rack.
