Mediterranean Calzones


  • Cooking spray
  • 2 tablespoons extra virgin olive oil
  • 1 medium green pepper, seeded and cut into ½ inch pieces
  • 1 medium sweet onion, cut into ½ inch pieces
  • 4 garlic cloves, minced
  • 1 medium American globe Eggplant, cut into ½ inch pieces
  • 2 medium yellow squash, cut into ½ inch pieces
  • 2 – 3 medium tomatoes, seeded and quartered
  • 1 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 1/3 cup Shiraz or other fruity red wine
  • 1/4 cup roughy chopped fresh basil + additional for garnish
  • 5 springs fresh oregano
  • 1/2 cup California black ripe olives, sliced
  • 1 1/2 pounds refrigerated whole wheat pizza dough
  • 1/4 cup cornmeal
  • 12 ounces part- skim mozzarella cheese shredded (about 3 cups)
  • 1/4 cup olive oil


1. Spray slow cooker with cooking spray.
2. Add olive oil to 10 inch saute pan. Heat over medium heat ; when hot add pepper, onions, and garlic. Saute until vegetables until softened, about 8 minutes.
3. Place eggplant and squash into the bottom of slow cooker. Add tomatoes, and sautéed vegetables. Season with salt and pepper. Pour wine over top.
4. Cover and cook on high for 4 hours adding fresh herbs and sliced olives during the last 15 minutes of cooking.
5. Allow the dough to stand covered, at room temperature, for one hour.
6. Preheat oven to 450 degrees F.
7. Line 2 baking sheets with parchment paper and sprinkled with cornmeal. Divide dough into 8 equal portions. Roll each portion into a 6-inch round on a lightly floured surface. Top each round with 2 -3 Tablespoons ratatouille, leaving a 1/2 inch border. Top rounds evenly with cheese; fold dough over, and crimp edges with a fork to seal.
8. Arrange calzones on prepared baking sheets. Brush tops with olive oil. Bake at 450 degrees F for 25 minutes. Serve each calzone with additional ratatouille and fresh basil.

Recipe by:

Cape Fear Nutrition