Mock calzones

Yield: 4 Servings

Measure Ingredient
Vegetable cooking spray
6 tablespoons Finely chopped red bell pepper
6 tablespoons Finely chopped carrot
2 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 Egg whites
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.

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