February 8, 2012

Eggplant Parm Calzone

This calzone combines two of my favorite things: eggplant parm and garlic bread. These are hard to put down…

INGREDIENTS

1 lb. bakery dough
Breaded eggplant slices (approximately 24)
Approximately 1 cup robust red sauce
Approximately 1 cup shredded mozzarella cheese
Approximately 1 cup grated parmesan cheese
Garlic butter
- 1-2 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley

On a lightly floured surface, roll out the dough into a 15 in. x 10 in. rectangle (about 1/4″ thick)
Place dollops of sauce down the center of the dough, use the back of a spoon to spread it thin
Next, place a layer of overlapping breaded eggplant slices down the center of the rolled out dough (about 2-3 slices in each row – depending on size)
Top the breaded eggplant with more sauce, make sure the sauce evenly coats the eggplant
Sprinkle the cheeses on top of the sauce and repeat until you have three layers of eggplant
Pull one side of dough over the cheese and then overlap that by pulling the other side of dough over – fold up the ends and pinch to seal closed
Flip the calzone over and place seam side down on a greased baking sheet (I use Pam with Olive Oil) – brush the calzone with the melted garlic butter
Bake in the oven at 350°F for 20-25 minutes or until golden brown
Let the calzone cool for about 10 minutes (if you can!) and then slice into 1 inch pieces