Garden Vegetable Calzones
4 calzones
Equipment
Ingredients
- ¾ cup sliced fresh mushrooms about 2 oz
- 1 small zucchini cut in half lengthwise, thinly sliced (3⁄4 cup)
- ½ cup coarsely chopped red or yellow bell pepper
- ¼ cup sliced green onions 4 medium
- ¼ teaspoon garlic salt
- ¼ teaspoon dried basil leaves
- 1 can refrigerated classic pizza crust
- 4 oz shredded mozzarella or provolone cheese 1 cup
- 1 egg white beaten
Instructions
- Heat oven to 425°F.
- Spray cookie sheet with cooking spray.
- In medium bowl, mix mushrooms, zucchini, bell pepper and onions.
- Sprinkle with garlic salt and basil; mix well.
- Unroll dough; place on cookie sheet.
- Starting at center, press out dough to form 14-inch square; cut into four 7-inch squares.
- Place 1⁄4 cup cheese on half of each square; spread to within 1⁄2 inch of edge.
- Top each with one-fourth of vegetable mixture.
- Fold dough in half over filling; press edges firmly with fork to seal.
- Brush each with beaten egg white.
- With sharp knife, cut 2 or 3 slits in top of each for steam to escape.
- Bake 12 to 15 minutes or until golden brown.
Notes / Tips / Wine Advice:
Calzones are portable and easy to reheat in the microwave. Place 1 calzone on a microwavable paper towel and microwave on Medium (50%) for 1 to 11⁄2 minutes or until cheese is melted and calzone is hot, turning once halfway through cooking.
Nutritional Information
Calories: 350 kcal