For the dough: In a large bowl sift your whole-wheat flour, cornmeal, all-purpose flour, sugar, baking powder and salt. Add the oil and work through with your hands. Little by little add the water and knead until the dough comes together (try not to overwork it). Roll the dough into a ball, wrap in plastic and refrigerate at least 1 hour.
For the filling: Preheat the oven to 350 degrees F.
Wash the eggplant, onion, pepper, tomato and zucchini and chop into large 2-inch pieces. Inside a roasting pan, mix up the veggies, drizzle with the olive oil and sprinkle with the Hidden Valley(R) Original Ranch(R) Seasoning mix. Cover with aluminum foil and bake until the veggies are nice and tender, 1 hour. Remove from the oven and allow the mixture to cool. Chop the veggies coarsely, toss together with the remaining oil from the roasting pan, season with salt and black pepper, and allow to cool. Drain the veggies of any extra liquid.
For assembly: Divide the dough into 2-inch round balls. Using a rolling pin, roll out a ball into a flat disk about 1/8-inch thick. Using a large ring cutter or a plate with a sharp knife, cut around the circumference to form a clean edge and a perfect circle. Fill the inside with about 1/3 cup of the cool mixture of veggies topped with a slice of the cheese.
Crack the eggs in a bowl, add 2 tablespoons cold water and whisk until thin. Using a brush, brush the rim of the dough all around, and then fold over and crimp the edges, making little folds all around. Set on a baking sheet lined with parchment paper or aluminum foil sprayed with a little oil. Repeat with the remaining dough and vegetables. Once you have made all your empanadas, brush them with more of the egg and make small slits in the top of each to vent. Bake until golden, 40 to 45 minutes. Serve hot or at room temperature with a side of Hidden Valley(R) Original Ranch(R) Dressing for dipping.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.