Recipe - Quick Spinach Ricotta Calzone

2 tablespoon Water
One fourth pound Mushrooms, cut or sliced up
1 cup Frozen Chopped Spinach,
thawed and drained
1 cup Nonfat Ricotta Cheese
1 tablespoon Nonfat Parmesan Cheese
2 tablespoon Onion, minced
2 Cloves Garlic, minced
Three fourths cup Nonfat Mozzerella Cheese,
shredded
1 teaspoon Dried Basil
One half teaspoon Salt
One fourth teaspoon Pepper
1 pound Pizza Dough
1 Egg Substitute, Liquid

Preheat oven to 4000. In a large frying pan, heat 2 tb. water. Add
mushrooms and cook over medium heat, stirring occasionally, until mushrooms
are limp and liquid evaporates, 45 minutes. Add drained spinach and cook,
stirring, 1 minute. Set mixture in a colander to drain. In a medium bowl,
mix ricotta cheese with Parmesan, onion, garlic, mozzerella, basil, salt,
and pepper. Mix in spinach and mushrooms. Separate dough into 6 equal
parts. On a lightly floured surface, roll out each part to a 6 in. circle.
With fingertips or a small brush, paint each circle lightly with some olive
oil. Divide spinachmushroom mixture equally among 6 circles. Brush edges
with egg wash, fold calzones over and p ress to seal. Paint tops of
calzones with a little olive oil. Transfer to a lightly oiled baking sheet.
Bake 1520 minutes, until calzones are golden brown. Serve at once.

NOTES : For a thicker crust, use frozen bread dough, thawed.

Recipe by: 365 Ways to Cook Vegetarian

Posted to Digest eatlf.v097.n043 by paulsbluff@centuryinter.net on Feb 14,
97.