Roasted Vegetable And Feta Calzones Recipes

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.

QUINOA WITH ROASTED VEGGIES AND FETA

Steps:

• Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool., Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.

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.