Chunky vegetables in a tomato sauce fills these tasty calzones, which even meat eaters will enjoy. Whole wheat pizza dough boosts fibre and protein. The ratatouille sauce is also great served over pasta for a quick vegetarian dinner.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2008
Ingredients
Method
In shallow Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; fry green onions and garlic for about 2 minutes or until softened.Add eggplant, mushrooms, red and green peppers, Italian seasoning, salt, pepper, hot pepper flakes and sugar; cook, stirring, for about 8 minutes or until beginning to soften.
Add zucchini; cook, stirring, for 4 minutes or until vegetables are tender. Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer for 5 minutes or until thickened. Let cool for 15 minutes.
On lightly floured surface, roll out dough into four 8-1/2-inch (21 cm) circles. Divide filling over half of each circle; sprinkle with cheese. Fold dough over; pinch to seal.
Place calzones on cornmeal-dusted baking sheet; brush with remaining oil. Bake in centre of 425°F (220°C) oven for 25 minutes or until golden.
Nutritional facts Per serving: about
- Sodium 1580 mg
- Protein 29 g
- Calories 669.0
- Total fat 24 g
- Cholesterol 38 mg
- Saturated fat 8 g
- Total carbohydrate 99 g
%RDI
- Iron 46.0
- Folate 20.0
- Calcium 34.0
- Vitamin A 28.0
- Vitamin C 145.0
