This recipe makes 4 servings
|Per serving: about||-|
|total fat||24 g|
|sat. fat||8 g|
- Portion size: 4
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.
- 3 tbsp 3tbspextra-virgin olive oil
- 4 4(white and light green parts) green oniongreen onions, chopped
- 2 2cloves garlic, minced
- 2 cups 2cupschopped eggplant
- 8 oz 8ozmushroommushrooms, quartered
- 1 1sweet red peppersweet red peppers, chopped
- 1 1sweet green peppersweet green peppers, chopped
- 1 tsp 1tspdried Italian herb seasoning
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 pinch 1pinchhot pepper flakes
- 1 pinch 1pinchgranulated sugar
- 6 oz 6ozzucchinizucchinis, chopped
- 1 can (14 oz/398 ml) 1can (14 oz/398 ml)chopped tomatotomatoes, drained
- 2 tbsp 2tbsptomato paste
- 1 pkg (680 g) 1pkg (680 g)frozen whole wheat pizza dough, thawed
- 1-1/2 cups 1-1/2cupsshredded mozzarella cheese
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.
Source : Canadian Living Magazine: May 2008