Eggplant and Cheese Calzone

A calzone is basically an Italian turnover made with pizza dough. This version is filled with tender eggplant, onion, ripe olives, mozzarella and feta cheeses in spaghetti sauce.

Recipe Ingredients:

Half of prepared Master Pizza Dough
1/2 cup chopped onion
1/4 cup olive oil
1 medium eggplant, cut into 1/2 inch cubes (about 1 pound)
1 (15.25-ounce) jar Regular or Extra Chunky spaghetti sauce
2 cups shredded Wisconsin Mozzarella cheese
1 cup Wisconsin Feta cheese, crumbled
1 cup pitted ripe olives, sliced

Cooking Directions:

1. In large skillet cook onion in hot oil over low heat until soft but not brown. Add eggplant; continue to cook, stirring occasionally for 15 minutes or until eggplant is soft. Stir in spaghetti sauce. Cook about 5 minutes to blend flavors; cool. Add mozzarella and feta cheeses and olives to sauce; set aside.
2. Punch prepared dough down. Divide into 8 equal pieces. Roll each piece into 7-inch circle. Place about 1/2 cup filling on 1/2 of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal.
3. Place calzones on oiled baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
4. Bake in a preheated oven at 400°F (205°C) for 25 minutes or until crust is lightly browned. Serve warm.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.