Yield: 4 Servings
|Vegetable cooking spray|
|6 tablespoons||Finely chopped red bell pepper|
|6 tablespoons||Finely chopped carrot|
|2||Cloves garlic, minced|
|¾ teaspoon||Dried whole basil|
|¾ teaspoon||Dried whole oregano|
|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||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.