Ingredients
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2
-
1
-
1/2
-
2
-
2
-
2
-
1
-
1
-
1
-
-
10 - 12
-
-
-
-
Directions
Roast Vegetable Calzone, Big enough to feed the entire family with some to spare This calzone is a flavorful combination of grilled zucchini, artichoke heats, roasted red pepper, grilled eggplant, sundried tomatoes, and feta cheese , Big enough to feed the entire family with some to spare This calzone is a flavorful combination of grilled zucchini, artichoke heats, roasted red pepper, grilled eggplant, sundried tomatoes, and feta cheese
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Steps
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1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Cut Up the Vegetables in Large Chunks. Toss With Olive Oil, Salt & Pepper, and Spread Evenly on a Baking Tray. |
|
3
Done
|
Roast the Vegetables in the Oven For 10 to 15 Minutes, or Until Just Cooked. Remove from the Oven and Allow to Cool. |
|
4
Done
|
Dived the Fococcia Dough in Half. Roll Out One Half of the Dough Into a Large Circle That Will Fit Your Largest Baking Tray, Approx 18 Inches. Score the Daough With a Fork to Avoid Bubbling and Parbake For 5 Minutes in the Oven. Allow to Cool. |
|
5
Done
|
Once the Vegetables Have Cooled, Put Them in a Large Mixing Bowl With the Cheeses, and Mix Gently. |
|
6
Done
|
Spread the Vegetable/ Cheese Mix Evenly on the Parbaked Fococcia Round. Add a Little Extra Cheese to the Top. Egg Wash the Edge. |
|
7
Done
|
Roll Out the Other Half of the Dough Into a Circle a Little Larger Than the Base. Cover the Vegetables So That a Little Hangs Over the Edge. Roll Up the Edge of the Top Dough to the Edge of the Bottom. |
|
8
Done
|
Egg Wash the Top. Sprinkle With Mixed Herbs and Poppyseeds. Place Olives Around the Edge of the Calzone For Decoration. |
|
9
Done
|
Bake For 25-30 Minutes, or Until Nice and Golden Brown. Allow to Cool. |
|
10
Done
|
Slice Between the Olives and Serve. |
