Eggplant and Cheese Calzone

Eggplant and Cheese Calzone

prep time

minutes
cook time

minute
servings
8

Ingredients















Cooking Instructions

For master pizza dough:


1

In large bowl combine 2 cups flour, salt and yeast. In small saucepan heat water and olive oil to 125 to 130°F. Add dry ingredients; beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover; let rest 10 minutes (20 minutes for Active Dry Yeast). Divide in half; shape and bake half according to selected recipe. Freeze remaining half.


2

In large skillet cook onion in hot oil over low heat until soft but not brown. Add eggplant; continue to cook, stirring occasionally for 15 minutes or until eggplant is soft. Stir in spaghetti sauce. Cook about 5 minutes to blend flavors; cool. Add mozzarella and feta and olives to sauce; set aside.


3

Punch dough down. Divide into 8 equal pieces. Roll each piece into 7 inch circle. Place about 1/2 cup filling on 1/2 of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place calzones on oiled baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 400°F for 25 minutes or until crust is lightly browned. Serve warm


Ingredients















Cooking Instructions

For master pizza dough:


1

In large bowl combine 2 cups flour, salt and yeast. In small saucepan heat water and olive oil to 125 to 130°F. Add dry ingredients; beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover; let rest 10 minutes (20 minutes for Active Dry Yeast). Divide in half; shape and bake half according to selected recipe. Freeze remaining half.


2

In large skillet cook onion in hot oil over low heat until soft but not brown. Add eggplant; continue to cook, stirring occasionally for 15 minutes or until eggplant is soft. Stir in spaghetti sauce. Cook about 5 minutes to blend flavors; cool. Add mozzarella and feta and olives to sauce; set aside.


3

Punch dough down. Divide into 8 equal pieces. Roll each piece into 7 inch circle. Place about 1/2 cup filling on 1/2 of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place calzones on oiled baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 400°F for 25 minutes or until crust is lightly browned. Serve warm


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