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Receta Roasted Vegetable And Feta Calzones
by Global Cookbook

Roasted Vegetable And Feta Calzones
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Ingredientes

  • 3 c. Diced peeled eggplant
  • 2 c. Minced yellow onion
  • 1 1/2 c. Diced mushrooms
  • 1 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
  •     Vegetable cooking spray
  • 1 x Egg white
  • 1 Tbsp. Water

Direcciones

  1. Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well, and spread proportionately.
  2. Bake at 425 degrees for 45 min, stirring every 15 min. Spoon vegetables into a bowl; stir in cheese and basil.
  3. 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.
  4. 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.
  5. Yield:8 servings.
  6. Serving Ideas : Serve hot or possibly at room temperature.