Salt cake

Yield: 1 servings

Measure Ingredient
\N \N Bread dough; flour dough, (what I used), \"flake-y pastry\" (what my Italian family said they used), or some type of dough to wrap the veggies in
1 can French-style green beans
¼ cup Egg beaters
3 slices FF Mozzerella cheese; (Kraft makes the singles)
1 can Mushroom pieces
1 \N Egg white
½ cup Chopped tomato
½ \N Chopped onion
½ \N Chopped pepper


Make dough; roll out into a large, thin square. Spread green beans in the middle. Drizzle the ¼ cup egg beaters throughout the green beans. Break cheese slices into little pieces; place around on top of the beans and egg.

Place mushroom pieces on top of that; add any other ingredients you'd like.

Pull sides of dough up to cover your veggie-filling, tucking/folding edges to enclose it. Beat egg white; brush top of pastry with it. (Makes it nice and golden brown after baking.) Bake at 350 degrees for a half-hour. (Check 20-25 mins. though, just to make sure it doesn't get too brown.) Sprinkle with FF parmesean cheese, parsley, and/or garlic. Enjoy! Posted to fatfree digest by The O'Briens <obfam@...> on Apr 16, 1999, converted by MM_Buster v2.0l.

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