Caponata Calzone

13 ingredients
11 steps

Ingredients

  • 1/3 cup canola oil
  • 1 gal. eggplants, diced
  • 1 qt. yellow onions, diced
  • 2 cups green peppers, diced
  • 2 cups red peppers, diced
  • 1 qt. OPEN PIT Hickory Smoke Barbecue Sauce
  • 2 cups dried cherries
  • 2 cups pine nuts
  • 1 cup chopped fresh mint
  • 2-2/3 Tbsp. chili flakes
  • 4 tsp. ground cinnamon
  • 4 tsp. dried thyme leaves
  • 16 each prepared pizza dough

Directions

  1. 1
    Heat oil in saute pan on medium heat; add vegetables.
  2. 2
    Saute 4 min.
  3. 3
    or until softened; remove from heat .
  4. 4
    Stir in remaining ingredients, except dough; set aside.
  5. 5
    For each serving: Roll out 1 dough to a medium-sized circle.
  6. 6
    Spoon about 1 cup vegetable mixture onto bottom half of dough.
  7. 7
    Fold dough over vegetables; crimp edges to seal.
  8. 8
    Place on parchment paper-lined sheet pan.
  9. 9
    Make 3 or 4 slits on top of calzone to allow steam to escape.
  10. 10
    Bake in 550 degrees F standard oven 10 min.
  11. 11
    or until browned.

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