Eggplant and Cheese Calzone
A calzone is basically an Italian turnover made with pizza dough. This version is filled with tender eggplant, onion, ripe olives, mozzarella and feta cheeses in spaghetti sauce.
Half of prepared Master Pizza Dough
1/2 cup chopped onion
1/4 cup olive oil
1 medium eggplant, cut into 1/2 inch cubes (about 1 pound)
1 (15.25-ounce) jar Regular or Extra Chunky spaghetti sauce
2 cups shredded Wisconsin Mozzarella cheese
1 cup Wisconsin Feta cheese, crumbled
1 cup pitted ripe olives, sliced
- In large skillet cook onion in hot oil over low heat until soft but not brown. Add eggplant; continue to cook, stirring occasionally for 15 minutes or until eggplant is soft. Stir in spaghetti sauce. Cook about 5 minutes to blend flavors; cool. Add mozzarella and feta cheeses and olives to sauce; set aside.
- Punch prepared dough down. Divide into 8 equal pieces. Roll each piece into 7-inch circle. Place about 1/2 cup filling on 1/2 of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal.
- Place calzones on oiled baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in a preheated oven at 400°F (205°C) for 25 minutes or until crust is lightly browned. Serve warm.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.