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Eggplant and Cheese Calzone

Servings: 8


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) shredded Wisconsin mozzarella cheese
1 cup (4 ounces) Wisconsin feta cheese, crumbled
1 cup pitted ripe olives, sliced

For 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:

For 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 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

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