Vegetable calzones

Yield: 4 Servings

Measure Ingredient
1 medium Carrot; about 1cup
1 cup Broccoli flowerets
1 cup Part-skim mozzarella cheese; shredded
¾ cup Part-skim ricotta cheese
½ cup Red bell pepper; chopped
1 Clove garlic; minced
1 teaspoon Fresh parsley; chopped
⅛ teaspoon Black pepper
½ teaspoon Olive oil
½ small Onion; chopped
1 pack Refrigerated pizza dough; 10 oz

1. Preheat oven to 350.F. Spray a baking sheet with vegetable cooking spray. In a medium pot, bring 2 qts on water to a boil over medium heat; add carrot; cook broccoli; cook until crisp-tender, about 1 minutes longer.

Drain and rinse under cold water; drain again. In a large bowl, combie carrot, broccoli, mozzarella, ricotta, red pepper, garlic, parsley and black pepper. Mix well.

2. In a small saucepan, heat oil over medium heat; add onion; saute until softened, about 3 minutes. Add onion to vegetable mixture. Mix well.

3. Divide dough into 4 balls. Roll each ball into an 8 inch circle. Place filling evenly over half of each circle, leaving a 1 inch border. Fold dough over filling; pinch edges together to seal.

4. Place on prepared baking sheet. Prick tops with a fork. Bake calzones until golden, about 25 minutes. Serve immediately.

NOTES : I made my own pizza dough in the bread machine.

Recipe by: Healthy Meals In Minutes Posted to MC-Recipe Digest V1 #918 by Christopher and Amy Kiger <akiger@...> on Nov 20, 1997

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