Caponata Calzone

• 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

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

canola oil, eggplants, yellow onions, green peppers, red peppers, open pit hickory smoke, dried cherries, nuts, fresh mint, chili flakes, ground cinnamon, thyme, dough

Taken from www.kraftrecipes.com/recipes/caponata-calzone-161671.aspx (may not work)