Try this Roasted Vegetable-And-Feta Calzones recipe, or contribute your own.
Suggest a better descriptionCombine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well, and spread evenly. Bake at 425 degrees for 45 minutes, stirring every 15 minutes. Spoon vegetables into a bowl; stir in cheese and basil. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying out), roll each portion into a 7-inch circle on a lightly floured surface. Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place calzones on a baking sheet coated with cooking spray. Combine the egg white and 1 tablespoon water; brush over calzones. Bake at 375 degrees for 20 minutes or until golden. Let cool on a wire rack. Yield: 8 servings. Per serving: 91 Calories; 5g Fat (47% calories from fat); 4g Protein; 9g Carbohydrate; 13mg Cholesterol; 248mg Sodium Serving Ideas : Serve warm or at room temperature. Recipe by: Cooking Light, Sept 1994, page 132 Posted to MC-Recipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 25 | ||
Calories from Fat: 6 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9mg | 0 % | |
Potassium 91.8mg | 2 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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