Calzones

2/3 of a 12-inch pizza crust

1 cup marinara

1 yellow squash

1 eggplant

3 – 4 cups baby spinach

1/4 cup onion

2 cloves garlic

2 T parmesan cheese

3 ounces part-skim mozzarella cheese

Olive oil

Salt, pepper, basil

Cut the squash and eggplant into chunks and saute with the onion and garlic until soft.  Add the spinach and cook until it’s just starting to wilt, then add the marinara, salt and pepper.  Let simmer, then thicken with the parmesan cheese.

Divide the pizza crust into four pieces.  Roll each piece into a rectangular shape and place on an oiled sheet pan.  Pile the vegetable mixture evenly in the middle of the lower half of each crust.  Top with mozzarella cheese and basil, then fold the upper half over and form a seal (a little of the liquid might leak out; that’s okay).  Brush the top of each with a little olive oil and sprinkle with a little more parmesan if you want.  Bake at 425 for 20 minutes or so, until the crust is crispy and brown.