Harvest Calzone

(1 vote)

8 ripe tomatoes, peeled and quartered, or 1 20-ounce can tomatoes
2 onions sliced into moons
2 teaspoons olive oil
6 cloves garlic, chopped
3 cups mixed squash, eggplant and peppers, cubed
oregano, thyme and salt to taste
1 cup firm tofu, cubed
1/3 cup feta cheese, optional
1 recipe whole wheat pizza dough

1. Preheat oven to 450. Put tomatoes into a baking dish; lay onions across top and drizzle oil evenly. Roast in oven 20 minutes; stir in garlic and mixed vegetables and roast another 20 minutes, or until tender. Stir in oregano, thyme, salt, tofu, and feta.

2. Roll or stretch out pizza doughs and place on floured pizza peel or cookie sheet. Divide roasted mix between two doughs and fold calzone. Bake 20 minutes, or until golden brown.



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