Eggplant and Cheese Calzone

Servings: 8


Ingredients:

Half of prepared Master Pizza Dough
1/2 cup chopped onion
1/4 cup olive oil
1 medium eggplant, cut into 1/2 inch cubes (about 1 pound)
1 jar (15 1/4 ounces) Regular or Extra Chunky spaghetti sauce
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded
1 cup (4 ounces) Wisconsin Feta Cheese, crumbled
1 cup pitted ripe olives, sliced

Master Pizza Dough:
5 3/4 to 6 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 package Rapid Rise or Active Dry Yeast
2 cups water
1/4 cup olive or vegetable oil

Cooking Directions:

Master Pizza Dough:

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.

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 Cheeses and olives to sauce; set aside.

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

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.