Tested till perfect Ratatouille Calzones

Ratatouille Calzones

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 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
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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.

Nutritional Information Per serving: about

cal 669 pro 29g total fat 24g sat. fat 8g
carb 99g fibre 18g chol 38mg sodium 1,580mg

% RDI:

calcium 34 iron 46 vit A 28 vit C 145
folate 20
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