Eggplant Fennel Calzones
Ingredients: prepared pizza dough ii Italian eggplants, sliced into 1/4 inch rounds 1 bulb fennel, thinly sliced 1/2 loving loving cup ricotta 1/2 loving loving cup shredded mozzarella 3 tablespoons Parmesan 1 tablespoon minced basil 1 tablespoon minced oregano salt freshly solid soil dark pepper warm Lycopersicon esculentum works life dipping sauce Directions: Preheat oven to 350. Line a baking canvass with parchment paper. Place the eggplant slices inward single layer. Bake for 10-15 minutes or until they are soft together with cooked through precisely not browned. Allow to cool slightly. Turn the oven upwards to 400. In a medium bowl, mix together the ricotta, basil, oregano, salt, pepper, Parmesan, together with mozzarella. Divide the dough into 8 equal chunks for mortal (about manus sized) calzones or iv equal chunks for larger calzones. Roll each i into a 5-6 inch round. Add a single layer of fennel together with as well as and so ii (or 4) tablespoons of the che