Roasted Vegetable And Feta Calzones Recipes

ROAST VEGETABLE CALZONE

Steps:

• Preheat oven to 350 degrees F.
• Cut up the vegetables in large chunks. Toss with olive oil, salt & pepper, and spread evenly on a baking tray.
• Roast the vegetables in the oven for 10 to 15 minutes, or until just cooked. Remove from the oven and allow to cool.
• 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.
• Once the vegetables have cooled, put them in a large mixing bowl with the cheeses, and mix gently.
• Spread the vegetable/ cheese mix evenly on the parbaked fococcia round. Add a little extra cheese to the top. Egg wash the edge.
• 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.
• Egg Wash the top. Sprinkle with mixed herbs and poppyseeds. Place olives around the edge of the calzone for decoration.
• Bake for 25-30 minutes, or until nice and golden brown. Allow to cool.
• Slice between the olives and serve.

ROASTED VEGETABLES AND FETA

Steps:

• Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
• Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
• Bake in oven for 20 minutes.
• Sprinkle with crumbled feta cheese. Serve.

SPINACH AND FETA CALZONE

Steps:

• Preheat oven to 450.
• Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
• Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
• Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
• Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
• Bake 15 minutes.

ROAST VEGETABLE AND FETA TART

Steps:

• Preheat the oven to 200°C.
• Mix the flours then rub in the butter. Add the water and mix to a firm dough. Knead briefly then chill for 30 minutes.
• Mix all the vegetables in a roasting tin and add the garlic and rosemary. Sprinkle over some dried mixed herbs if you like. Roast for 35 minutes.
• Meanwhile, roll out the pastry and place in a 23cm (9 inch) dish. Cover the pastry with parchment paper and fill the dish with baking beans to hold it down. Bake blind for 15 minutes, then remove the paper and beans and bake for another 5 minutes.
• Fill the pastry case with the vegetables and arrange the feta on top. Bake for another 10 minutes then serve.

ROASTED VEGETABLE AND FETA CALZONES

Steps:

• Combine 1st 8 ingredients on a 15 X 10 X 1" jellyroll pan; stir well, and spread evenly.
• Bake at 425F 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 the rest of the dough so it doesn't get dry), roll each portion into 7" circle on a lightly floured surface.
• Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of the dough with warm water- if you have those handy calzone molds this it the time to pull them out and fold them over-- otherwise continue with these directions on how to do it without!
• Fold dough over filling; press edges together with a fork to seal.
• Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
• Bake at 375F for 20 minutes or until golden.
• Let cool on a wire rack.
• Serve warm or at room temperature.