3/4 cup sliced fresh mushrooms
3/4 cup halved and thinly sliced zucchini
1/2 cup sweet red pepper, chopped
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1 10-ounce can refrigerated pizza crust
1 cup low fat Mozzarella cheese
1 egg white, beaten
Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In a bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well.
Unroll dough and roll into a 14-inch square. Cut into 4 pieces and place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough in half over filling and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape.
Bake at 425 degrees for 12 to 15 minutes or until golden brown.
Recipe makes 4 servings.
Serving size: 1 calzone (approx. 6 ounces filling)
Calories: 250; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 6mg; Carbohydrates: 33g; Sodium: 524mg; Protein: 13g; Fiber: 1g;
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