Calzone with Four Cheeses, Eggplant and Basil
| Yield: | 4 Servings |
| Categories: | Italian, Main Dishes |
| Eggplant Mixture | ||
| 7 | tb | Olive oil |
| 4 | Cloves Garlic; minced | |
| 3/4 | lb | Eggplant; cut in 1" cubes |
| 1 | tb | Balsamic vinegar or red wine vinegar |
| 1/4 | c | Pine nuts |
| DOUGH | ||
| 1 | c | Warm water; (105 to 115 degrees) |
| 1 | Envelope dry yeast | |
| 3 | tb | Olive oil |
| 3/4 | ts | Salt |
| 3 | c | (or more) bread flour |
| FILLING | ||
| 1 1/2 | c | Fontina Cheese; grated |
| 1 1/2 | c | Mozzarella Cheese; grated |
| 3 1/2 | oz | Soft Mild Goat Cheese (Such As Montrachet); crumbled |
| 1/4 | c | Freshly Grated Parmesan Cheese |
| 1 | Red bell pepper; cut into strips | |
| 1/2 | c | Thinly sliced fresh basil leaves |
| Fresh basil sprigs |
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