MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Vegetable-And-Feta Calzones
 Categories: Sandwich
      Yield: 8 servings
 
      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.

  Serving ideas: Serve warm or at room temperature.
  
  Recipe by Cooking Light, Sept 1994, page 132
  
  From: George Elting
  Date: 07-31-00
 
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