Philly Calzone

• 6 sheets puff pastry
• 250g PHILADELPHIA Spreadable Cream Cheese
• Filling
• 1 tablespoon oil
• 1 red onion, sliced
• 2 teaspoons balsamic vinegar
• 1 medium eggplant, diced Safeway 1 ea For $1.28 thru 02/09
• 1 green capsicum, diced
• 2 tablespoons garlic and basil flavoured tomato paste
• 415g canned tomatoes King Sooper's 1 lb For $0.99 thru 02/09
• 150g mild salami, chopped
• 1 egg, lightly beaten Safeway 1 ea For $1.28 thru 02/09

1. Cut each pastry sheet into 4 squares, and spread with Philly*, leaving a 1 cm border.
2. Heat the oil and saute onion until tender.
3. Add balsamic vinegar and cook until evaporated.
4. Add the eggplant, capsicum and 2 tablespoons each of water and tomato paste, simmer until eggplant is cooked.
5. Stir through canned tomatoes and salami.
6. Cook over moderate heat until liquid has evaporated.
7. Allow to cool.
8. Place tablespoonfuls of mixture on top of the Philly*.
9. Lift the pastry lid over the filling and press edges firmly to enclose.
10. Brush with egg and bake at 200C for 20 minutes or until golden brown.

pastry, philadelphia, filling, oil, red onion, balsamic vinegar, eggplant, green, garlic, mild salami, egg

Taken from www.kraftrecipes.com/recipes/philly-calzone-103836.aspx (may not work)