Ratatouille Calzones

By The Canadian Living Test Kitchen

89 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	669669 cal
pro	29 g29g pro
total fat	24 g24g total fat
sat. fat	8 g8g sat. fat
carb	99 g99g carb
fibre	18 g18g fibre
chol	38 mg38mg chol
sodium	1,580 mg1,580mg sodium
% RDI:	-
calcium	3434 calcium
iron	4646 iron
vit A	2828 vit A
vit C	145145 vit C
folate	2020 folate

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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.

Ingredients

3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
4 4(white and light green parts) green oniongreen onions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
2 cups chopped eggplant 2 2cups cupschopped eggplant
8 oz mushrooms , quartered8 8oz ozmushroommushrooms, quartered
1 sweet red pepper , chopped1 1sweet red peppersweet red peppers, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
1 tsp dried Italian herb seasoning 1 1tsp tspdried Italian herb seasoning
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
1 pinch granulated sugar 1 1pinch pinchgranulated sugar
6 oz zucchinis , chopped6 6oz ozzucchinizucchinis, chopped
1 1can (14 oz/398 ml) can (14 oz/398 ml)chopped tomatotomatoes, drained
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 1pkg (680 g) pkg (680 g)frozen whole wheat pizza dough, thawed
1-1/2 cups shredded mozzarella cheese 1-1/2 1-1/2cups cupsshredded mozzarella cheese

Preparation

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