Roast Vegetable Calzone

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 2 lbs bread dough
• 1 cup roasted red pepper
• 1/2 cup sun-dried tomato
• 2 zucchini
• 2 eggplants
• 2 mushrooms
• 1 cup artichoke heart
• 1 cup feta cheese
• 1 cup cheddar cheese
• olive oil
• 10 -12 kalamata olives, pits removed
• dried herbs
• poppy seed
• egg wash

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cut up the vegetables in large chunks. toss with olive oil, salt & pepper, and spread evenly on a baking tray.
• 3 roast the vegetables in the oven for 10 to 15 minutes, or until just cooked. remove from the oven and allow to cool.
• 4 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 once the vegetables have cooled, put them in a large mixing bowl with the cheeses, and mix gently.
• 6 spread the vegetable/ cheese mix evenly on the parbaked fococcia round. add a little extra cheese to the top. egg wash the edge.
• 7 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 egg wash the top. sprinkle with mixed herbs and poppyseeds. place olives around the edge of the calzone for decoration.
• 9 bake for 25-30 minutes, or until nice and golden brown. allow to cool.
• 10 slice between the olives and serve.