Geoffry's StoryNot 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?
large spanish onion, peeled and sliced
fresh ground black pepper
small/medium eggplant, sliced into rounds about ½ inch thick
zucchini, trimmed and sliced into coins
yellow squash, trimmed and sliced into coins
cherry tomatoes, halved
small red pepper, cored, seeded, and sliced
button mushroons, roughly chopped
large garlic, peeled and crushed
shredded fresh basil
loaf - frozen bread dough
1 1/2 c
11. 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.