Ratatouille Stuffed Bread

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:
Cooking Method: Bake


3 Tbsp olive oil
1/2 large spanish onion, peeled and sliced
1 Tbsp kosher salt
1 Tbsp fresh ground black pepper
1 small/medium eggplant, sliced into rounds about ½ inch thick
1 zucchini, trimmed and sliced into coins
1 yellow squash, trimmed and sliced into coins
1 pt cherry tomatoes, halved
1 small red pepper, cored, seeded, and sliced
1 pt button mushroons, roughly chopped
1 clove large garlic, peeled and crushed
1/2 tsp granulated sugar
1/2 c tomato sauce
1 Tbsp shredded fresh basil
1 loaf - frozen bread dough
1 1/2 c shredded mozzarella
2 Tbsp butter, melted

The Cook

Geoffry Le Cher Recipe
Cooked to Perfection
Michigan City, IN (pop. 31,479)
Member Since Mar 2011
Geoffry's notes for this recipe:
Not really sure why I combined the idea of a ratatouille with that of a calzone but in truth, they do compliment each other quite well.

This is a nice, sitting in front of the TV munching, kind of meal. Now where did I leave my glass of Pinot?
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1. Heat the oil in a large skillet or wok. Add the onion, salt and pepper and cook over medium heat for about 5 minutes, or until softened, stirring often.

2. Add the remaining vegetables, mushrooms the garlic, sugar and tomato sauces. Stir well. Cover the pan and cook over low heat for about 25 minutes, or until the vegetables are tender but still retain their shape. Stir gently from time to time.

3. At the end of cooking, drain mixture into colander, reserving ½ cup of liquid. Check the seasoning and sprinkle with the shredded basil. Toss to combine and set aside to cool to room temperature.

4. With a prepared dough ball that you have thawed in refrigerator overnight. Let rise, punch down and roll out into 9x5inch piece. Set aside.

5. Mix two cups of the cooled ratatouille mixture with cheese. Add back enough of the reserved liquid to maintain a moist mixture. (Not too wet, please!)

6. Place the mixture down the middle of dough. Brush all edges of dough with a small amount of water. Fold top flap onto bottom flap about 1in from the bottom. Press and seal with your finger. Lift bottom inch and fold over top and seal with your finger. Fold in both ends and press with your finger.

7. Apply melted butter to top of dough. Bake in a 350°F pre-heated oven for 35 minutes or until golden brown.

1-5 of 6 comments

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user Geoffry Le Cher Geoffry - Mar 24, 2011
Geoffry Le Cher [Geoffry] has shared this recipe with discussion groups:
user aimee simmons aimeesimmons - Apr 12, 2011
sounds delicious.
user Christine Fernandez SuperMom77 - Aug 20, 2011
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
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user Sandy Mika mikasldy - Oct 31, 2012
this looks and sounds wonderful 8)
user Sandy Mika mikasldy - Oct 31, 2012
I had some bread rising as I came across your recipe so I decided to make it for two of the loaves, I had some sausage and meatballs left over from last nights dinner so added that to one of them with some parmesan and cheddar cheese, both loaves were so good, I only took them out of the oven about half an hour ago and there might be 2 maybe 3 slices left. Very good recipe. 8]

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