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