Garden Fresh Calzones


Posted by Linda Roth

Vegetable oil cooking spray
3/4 C. mushrooms, sliced
3/4 C. zucchini, halved lengthwise, thinly sliced
1/4 C. red bell pepper, diced
1/4 C. yellow bell pepper, diced
1/4 C. green onion, sliced
1/4 tsp. garlic powder
1/2 tsp. Italian seasoning
1 (10 oz.) can refrigerated pizza crust dough
4 T. light mozzarella cheese
4 T. light spaghetti sauce
1 egg white, beaten


Preheat oven to 425ºF. Spray cookie sheet with cooking spray.

In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4 vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each Calzone. Bake 12-15 minutes or until golden brown.