This Whole Wheat Ratatouille Calzone transforms classic French vegetables into a handheld comfort food masterpiece. The filling features tender eggplant, green peppers, onions, and tomatoes, seasoned with aromatic basil, oregano, and garlic. Encased in a hearty whole wheat dough and brushed with egg white for a golden finish, these calzones offer a perfect balance of savory flavors and textures. They are an excellent choice for vegetarian weeknight dinners or family gatherings. The combination of earthy vegetables and gooey mozzarella cheese creates a satisfying meal that feels both wholesome and indulgent. Easy to assemble and bake, this dish brings a homemade touch to your table.
Whole Wheat Ratatouille Calzone- Part 1
Description
This Whole Wheat Ratatouille Calzone transforms classic French vegetables into a handheld comfort food masterpiece. The filling features tender eggplant, green peppers, onions, and tomatoes, seasoned with aromatic basil, oregano, and garlic. Encased in a hearty whole wheat dough and brushed with egg white for a golden finish, these calzones offer a perfect balance of savory flavors and textures. They are an excellent choice for vegetarian weeknight dinners or family gatherings. The combination of earthy vegetables and gooey mozzarella cheese creates a satisfying meal that feels both wholesome and indulgent. Easy to assemble and bake, this dish brings a homemade touch to your table.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Prepare the Whole Wheat Calzone Dough according to package or recipe instructions.
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Heat olive oil in a 10-inch nonstick skillet over medium heat.
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Add diced eggplant, sliced zucchini, chopped green pepper, sliced onion, and crushed garlic to the skillet.
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Cook vegetables, stirring frequently, until they are tender and the liquid has evaporated, about 10-15 minutes.
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Stir in diced tomatoes, dried basil, dried oregano, salt, and pepper. Cook for another 2-3 minutes to combine flavors. Remove from heat and let cool slightly.
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Lightly spray a cookie sheet with nonstick cooking spray.
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Divide the calzone dough into 4 equal pieces.
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On a lightly floured surface, pat or roll each piece of dough into an 8-inch circle.
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Place about 3/4 cup of the vegetable mixture on one half of each dough circle, leaving a 1-inch border around the edge.
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Sprinkle shredded mozzarella and grated Parmesan cheese over the vegetable mixture.
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Fold the empty half of the dough over the filling to form a half-moon shape.
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Fold the edges under and pinch securely to seal the calzone.
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Place the sealed calzones on the prepared cookie sheet.
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Brush the tops of the calzones with beaten egg white.
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Bake for 25 minutes, or until the crust is golden brown and the cheese is melted.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 519.5kcal
- % Daily Value *
- Total Fat 28.0g44%
- Saturated Fat 15.6g78%
- Cholesterol 70.3mg24%
- Sodium 3024.6mg127%
- Total Carbohydrate 48.6g17%
- Dietary Fiber 9.9g40%
- Sugars 9.9g
- Protein 25.6g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using fresh basil instead of dried, add it after cooking the vegetables to preserve its flavor.
Ensure the vegetable filling is not too wet before assembling to prevent soggy crust. You can squeeze excess liquid from the eggplant and zucchini if necessary.
For easier handling, you can make a small slit in the top of each calzone before baking to allow steam to escape.
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350&# 194;°F for 10 minutes to restore crispiness.
