Yield: 1 servings
|\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.