Yield: 4 Servings
|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