Side Pannel
Mock Calzones
Ingredients List
- Vegetable cooking spray
- 6 tb Finely chopped red bell
- -pepper
- 6 tb Finely chopped carrot
- 2 Cloves garlic, minced
- 3 tb Water
- 3/4 ts Dried whole basil
- 3/4 ts Dried whole oregano
- 1/8 ts Pepper
- 8 oz No-salt-added tomato sauce,
- -(1 can)
- 1 1/4 c Sliced fresh mushrooms
- 1 c Chopped onion
- 2 c Small fresh broccoli
- -flowerets
- 4 oz Shredded part-skim
- -mozzarella cheese, (1 cup)
- 3/4 c Lite ricotta cheese
- 2 tb Grated Parmesan cheese
- 2 Egg whites
- 2 Whole wheat pita bread
- -rounds, (6-inch) cut in
- -half
Directions
Coat a small saucepan with cooking spray; place over medium-high 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 medium-high heat until
hot. Add mushrooms and onion; saute 3 minutes. Add broccoli; cover and cook
3 minutes or until crisp-tender. 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 1/4 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.
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 medium-high heat until
hot. Add mushrooms and onion; saute 3 minutes. Add broccoli; cover and cook
3 minutes or until crisp-tender. 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 1/4 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.
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