See Also: Main Dishes · Pizza
Vegetable Calzone
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
Dough:
1/2 tablespoon yeast
1 cup warm water
1/2 tablespoon extra virgin olive oil
1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon celery salt
Filling:
2 teaspoons extra virgin olive oil
2 red onions, cut into thin strips
2 unpeeled medium eggplants (approximately 6" long), diced
4 ripe tomatoes, diced
2 cloves garlic, peeled and minced
1 cup chopped fresh spinach
2 tablespoons chopped Spanish olives
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 cup soy nuts
1. In a large mixing bowl, dissolve the yeast in the warm water. When the water becomes frothy, stir in the olive oil. Slowly add the two kinds of flour, working them into the dough with a wooden spoon. Add the celery salt and mix it well.
2. Place the dough on a lightly floured surface and knead it for 2 to 3 minutes. Shape it into a ball, place it in a lightly oiled bowl, and cover with damp towel. Put the dough in a warm place and let it rise for 30 minutes.
3. Punch the dough down to deflate it, and divide it into 5 equal parts. On a lightly floured surface, roll the pieces into balls. With a rolling pin, roll each ball into a 6-inch circle.
4. Preheat the oven to 325 F.
5. Heat the oil over medium heat in a large saute pan. Saute the red onions until translucent.
6. Add the eggplant and cook 10 minutes until the eggplant is softened, adding a small amount of water if necessary to prevent sticking.
7. Add the tomatoes, garlic, spinach, and olives. Saute for 3 minutes. Add the basil, oregano, and soy nuts and cook for 1 minute more.
8. Place 3/4 cup vegetable mixture on one side of each 6-inch circle of dough. Fold the dough in half and crimp the edges with a fork to be sure they are completely sealed. Place the calzones on a lightly greased baking sheet and bake for 15 minutes.
Recipe created 2003-01-24.
