A spicy vegetable filling packed in puffed pastry mimics fancy calzones. You can easily increase this recipe to serve more guests.
- 1 Tbs. vegetable oil
- ½ small yellow onion, finely diced (½ cup)
- 1 clove garlic, minced (1 tsp.)
- ½ medium eggplant, finely diced (½ cup)
- 1 tsp. Italian seasoning
- ¾ tsp. salt
- ¼ tsp. red chili flakes
- 1 small zucchini, finely diced (½ cup)
- 1 small tomato, finely diced (¼ cup)
- 1 Tbs. tomato paste
- 1 ½ tsp. balsamic vinegar
- 1 cup shredded Monterey Jack or Fontina cheese
- 1 17.3-oz. pkg. frozen puff-pastry sheets, thawed
- 1 egg, lightly beaten
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.
- Serving Size: per turnover
- Calories: 151
- Carbohydrate Content: 11 g
- Cholesterol Content: 16 mg
- Fat Content: 10 g
- Fiber Content: 0.5 g
- Protein Content: 4 g
- Saturated Fat Content: 3 g
- Sodium Content: 258 mg
- Sugar Content: 1 g