A spicy vegetable filling packed in puffed pastry mimics fancy calzones. You can easily increase this recipe to serve more guests.
1 Preheat oven to 425°F. Line baking sheet with parchment paper.
2 Heat oil in large skillet over medium-high heat. Add onion and garlic, and sauté 2 to 3 minutes, or until translucent. Add eggplant, Italian seasoning, salt, and chili flakes, and sauté 5 minutes, stirring occasionally. Add zucchini, and cook 2 minutes more. Stir in tomato, tomato paste, and vinegar. Reduce heat to medium and cook 3 to 5 minutes, or until all liquid has evaporated.
3 Transfer vegetables to medium bowl, and cool 30 minutes. Stir in cheese.
4 Place puff-pastry sheets on lightly floured work surface, and gently roll with rolling pin to make two squares. Cut each pastry sheet into 9 squares. Spoon 1 Tbs. filling into center of each square.
5 Working with one square at a time, pull all four corners up to meet in the center and pinch together to make pyramid. Repeat with remaining squares and filling.
6 Whisk egg with 1 Tbs. water in small bowl. Brush each pyramid lightly with the egg wash. Transfer pyramids to prepared baking sheet. Bake 15 minutes, or until golden brown. Serve warm.