Recipe - Mock Calzones

Vegetable cooking spray
6 tablespoon Finely chopped red bell
pepper
6 tablespoon Finely chopped carrot
2 Cloves garlic, minced
3 tablespoon Water
Three fourths teaspoon Dried whole basil
Three fourths teaspoon Dried whole oregano
1/8 teaspoon Pepper
8 ounce Nosaltadded tomato sauce,
(1 can)
1 One fourth cup Sliced fresh mushrooms
1 cup Chopped onion
2 cup Small fresh broccoli
flowerets
4 ounce Shredded partskim
mozzarella cheese, (1 cup)
Three fourths cup Lite ricotta cheese
2 tablespoon Grated Parmesan cheese
2 Egg whites
2 Whole wheat pita bread
rounds, (6inch) cut in
half

Coat a small saucepan with cooking spray; place over mediumhigh heat until
hot. Add bell pepper, carrot, and garlic; saute 3 minutes or until tender.
Add water and next 4 ingredients; bring to a boil. Reduce heat, and simmer,
uncovered, 5 minutes. Set sauce aside, and keep warm.

Coat a medium skillet with cooking spray; place over mediumhigh heat until
hot. Add mushrooms and onion; saute 3 minutes. Add broccoli; cover and cook
3 minutes or until crisptender. Set aside.

Combine mozzarella cheese and next 3 ingredients; stir well. Add mushroom
mixture; stir well. Divide evenly between pita halves; arrange on a baking
sheet.

Bake at 375 deg for 10 minutes. Yield: 4 servings (serving size: 1 pita
half and One fourth cup plus 1 tablespoon sauce).

Per serving: 336 Calories; 13g Fat (33% calories from fat); 23g Protein;
35g Carbohydrate; 41mg Cholesterol; 789mg Sodium

Serving Ideas : Serve with sauce.

NOTES : Registered dietitian Joan Locker, of New York City, found a way to
make vegetarian calzones with pita pocket bread.

Recipe by: Cooking Light, July/Aug 1993, page 119

Posted to MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.