Vegetable Calzones

Yield: 4     (serving size: 1 calzone with approx. 6 oz. filling)

3/4 cup fresh mushrooms, sliced

3/4 cup zucchini, halved & thinly sliced

1/2 cup sweet red pepper, chopped

1/4 cup green onions, sliced

1/4 tsp. garlic salt

1/4 tsp. dried basil

1 (10 oz. can) refrigerated pizza crust

1 cup low-fat mozzarella cheese

1 egg white, lightly beaten

  1. Preheat oven to 425 degrees. Line cookie sheet with aluminum foil and spray with non-stick cooking spray.
  2. In a bowl, combine mushrooms, zucchini, peppers and onions. Sprinkle with garlic salt and basil; mix well.
  3. Unroll dough into a 4-inch square and cut into (4) pieces. Spread 1/4 cup of cheese to within 1/2-inch of edge of each piece. Top each with 1/4 cup of vegetable mixture.
  4. Fold dough over filling; transport to cookie sheet and press edges with fork to seal. Brush each pastry with egg white. Cut 2-3 slits on top of each to allow steam to escape. Bake for 12-15 minutes or until golden brown.

CALORIES 250 (14% from fat); FAT 4g (sat. fat 1g); CHOL 6mg; SOD 524mg; CARB 33g; FIBER 1g; PROTEIN 13g

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