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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 669 |
| pro | 29 g |
| total fat | 24 g |
| sat. fat | 8 g |
| carb | 99 g |
| fibre | 18 g |
| chol | 38 mg |
| sodium | 1580 mg |
| % RDI: | - |
| calcium | 34% |
| iron | 46% |
| vit A | 28% |
| vit C | 145% |
| folate | 20% |
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3 tbsp (45 mL) extra-virgin olive oil
4 green onions (white and light green parts), chopped
2 cloves garlic, minced
2 cups (500 mL) chopped eggplant
8 oz (250 g) mushrooms, quartered
1 each sweet red and green pepper, chopped
1 tsp (5 mL) dried Italian herb seasoning
1/2 tsp (2 mL) each salt and pepper
Pinch hot pepper flakes
Pinch granulated sugar
1 small zucchini, chopped (about 6 oz/175 g)
1 can (14 oz/398 mL) chopped tomatoes, drained
2 tbsp (25 mL) tomato paste
1 pkg (680 g) frozen whole wheat pizza dough, thawed
1-1/2 cups (375 mL) shredded 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.
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
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