Roasted Vegetable And Feta Calzones - cooking recipe

Ingredients

3 cups eggplants, peeled and chopped
2 cups yellow onions, chopped
1 1/2 cups mushrooms, diced
1 1/2 cups zucchini, diced
1 cup sweet red pepper, diced
1 tablespoon olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup crumbled feta cheese (4 oz)
1/2 cup fresh basil, chopped
1 lb frozen white bread dough, thawed
vegetable oil cooking spray
1 egg white
1 tablespoon water

Preparation

Combine 1st 8 ingredients on a 15 X 10 X 1\" jellyroll pan; stir well, and spread evenly.
Bake at 425F for 45 minutes, stirring every 15 minutes.
Spoon vegetables into a bowl, stir in cheese and basil.
Divide dough into 8 equal portions.
Working with 1 portion at a time (cover the rest of the dough so it doesn't get dry), roll each portion into 7\" circle on a lightly floured surface.
Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of the dough with warm water- if you have those handy calzone molds this it the time to pull them out and fold them over-- otherwise continue with these directions on how to do it without!
Fold dough over filling; press edges together with a fork to seal.
Place calzones on a baking sheet coated with cooking spray Combine egg white and water; brush over calzones.
Bake at 375F for 20 minutes or until golden.
Let cool on a wire rack.
Serve warm or at room temperature.