Eggplant, Cheese & Pancetta Calzones Recipe

Name: Eggplant, Cheese & Pancetta Calzones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium eggplant (3/4 pound); One 2-ounce piece of pancetta, diced; 1/2 cup finely diced onion; 1 small garlic clove, minced; 3/4 cup canned whole tomatoes, crushed; 1 tablespoon minced basil; 1 teaspoon minced oregano; Pinch of crushed red pepper; Kosher salt and freshly ground black pepper; Two 10-ounce balls of fresh or thawed frozen pizza dough, halved; 1/4 cup ricotta cheese; 2 ounces fresh mozzarella cheese, diced

Servings: persons

1/2 medium eggplant (3/4 pound)
One 2-ounce piece of pancetta, diced
1/2 cup finely diced onion
1 small garlic clove, minced
3/4 cup canned whole tomatoes, crushed
1 tablespoon minced basil
1 teaspoon minced oregano
Pinch of crushed red pepper
Kosher salt and freshly ground black pepper
Two 10-ounce balls of fresh or thawed frozen pizza dough, halved
1/4 cup ricotta cheese
2 ounces fresh mozzarella cheese, diced

1
Preheat the oven to 375.
2
On a baking sheet, roast the eggplant for about 30 minutes, until tender.
3
Discard the skin; coarsely chop the flesh.
4
In a skillet, cook the pancetta over moderate heat until crisp, 10 minutes.
5
Drain on paper towels.
6
Cook the onion, garlic and eggplant in the skillet over moderate heat until the onion is tender, 5 minutes.
7
Add the tomatoes, herbs and red pepper; cook over moderately high heat until thickened, 6 minutes.
8
Season with salt and pepper; let cool slightly.
9
On a floured surface, roll out the dough halves to 6-inch rounds.
10
Spread the filling over, leaving a 1/2-inch border.
11
Top with the pancetta, ricotta and mozzarella.
12
Fold the dough over; crimp the edges to seal.
13
Bake on a baking sheet for 25 minutes, until golden.
14
Let cool slightly; serve.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 medium eggplant (3/4 pound), One 2-ounce piece of pancetta, diced, 1/2 cup finely diced onion, 1 small garlic clove, minced, and more.

Yes, Eggplant, Cheese & Pancetta Calzones falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Cheese & Pancetta Calzones

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