Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable cooking spray |
| 6 tablespoons | Finely chopped red bell pepper |
| 6 tablespoons | Finely chopped carrot |
| 2 \N | Cloves garlic, minced |
| 3 tablespoons | Water |
| ¾ teaspoon | Dried whole basil |
| ¾ teaspoon | Dried whole oregano |
| ⅛ teaspoon | Pepper |
| 8 ounces | No-salt-added tomato sauce, (1 can) |
| 1¼ cup | Sliced fresh mushrooms |
| 1 cup | Chopped onion |
| 2 cups | Small fresh broccoli flowerets |
| 4 ounces | Shredded part-skim mozzarella cheese, (1 cup) |
| ¾ cup | Lite ricotta cheese |
| 2 tablespoons | Grated Parmesan cheese |
| 2 \N | Egg whites |
| 2 \N | Whole wheat pita bread rounds, (6-inch) cut in half |
Coat a small saucepan with cooking spray; place over medium-high heat until hot. Add bell pepper, carrot, and garlic; saute 3 minutes or until tender.
Add water and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Set sauce aside, and keep warm.
Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and onion; saute 3 minutes. Add broccoli; cover and cook 3 minutes or until crisp-tender. Set aside.
Combine mozzarella cheese and next 3 ingredients; stir well. Add mushroom mixture; stir well. Divide evenly between pita halves; arrange on a baking sheet.
Bake at 375 deg for 10 minutes. Yield: 4 servings (serving size: 1 pita half and ¼ cup plus 1 tablespoon sauce).
Per serving: 336 Calories; 13g Fat (33% calories from fat); 23g Protein; 35g Carbohydrate; 41mg Cholesterol; 789mg Sodium Serving Ideas : Serve with sauce.
NOTES : Registered dietitian Joan Locker, of New York City, found a way to make vegetarian calzones with pita pocket bread.
Recipe by: Cooking Light, July/Aug 1993, page 119 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.