Real Recipes From Real Home Cooks ®

ratatouille stuffed bread

(2 ratings)
Recipe by
Geoffry Le Cher
Hoover, AL

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?

(2 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For ratatouille stuffed bread

  • 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

How To Make ratatouille stuffed bread

  • 1
    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.

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