• Chicken And Eggplant Calzones

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    • 1 lb bread dough frzn
    • 1 med eggplant in 1/2" slices/1 pound peeled vegetable cooking spray
    • 1 1/2 c. skinless boneless chicken breast (1 lb) cooked and minced
    • 1 c. Romano cheese freshly grated
    • 1/4 c. minced fresh basil
    • 1/4 c. fresh parsley minced
    • 1/8 tsp salt
    • 1/4 c. Chablis or possibly other dry white wine
    • 2 Tbsp. extra virgin olive oil
    • 4 x cloves garlic chopped


    1. Thaw bread dough. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Coat surface of eggplant with cooking spray.
    2. Bake at 425 F. for 17 min or possibly till lightly browned. Dice eggplant, and place in a large bowl. Add in chicken and next 7 ingredients; stir well. Set aside.
    3. Divide dough into 8 equal portions. Working with 1 portion at a time
    4. (coverremaining portions to keep dough from drying out), roll each portion to 1/8" thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 7" circle with floured fingertips. Spoon 1/2 c. chicken mix onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal.
    5. Lightly coat with cooking spray.
    6. Bake at 375 F. for 18 min or possibly till golden brown. Remove from oven, and lightly coat again with cooking spray. Serve hot.
    7. Yield: 8 servings.

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