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Ingredientes
- 3 c. Diced peeled eggplant
- 2 c. Minced yellow onion
- 1Â 1/2 c. Diced mushrooms
- 1Â 1/2 c. Diced zucchini
- 1 c. Diced red bell pepper
- 1/2 tsp Pepper
- 1/4 tsp Salt
- 1 Tbsp. Extra virgin olive oil
- 1 c. Crumbled feta cheese, (4 ounces)
- 1/2 c. Minced fresh basil
- 1 loaf frzn white bread dough, (1-lb.) thawed
- Â Â Vegetable cooking spray
- 1 x Egg white
- 1 Tbsp. Water
Direcciones
- Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well, and spread proportionately.
- Bake at 425 degrees for 45 min, stirring every 15 min. 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-inch circle on a lightly floured surface. Spoon 1/2 c. vegetable mix 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 Tbsp. water; brush over calzones. Bake at 375 degrees for 20 min or possibly till golden brown. Let cold on a wire rack.
- Yield:8 servings.
- Serving Ideas : Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 103 | |
| Calories from Fat 53 | 51% |
| Total Fat 6.02g | 8% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 302mg | 13% |
| Potassium 259mg | 7% |
| Total Carbs 9.0g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.14g | 3% |
| Protein 4.39g | 7% |
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