Mock Calzones

Recipe Ingredients

		Vegetable cooking spray
6 tablespoons	90ml	Finely chopped red bell pepper
6 tablespoons	90ml	Finely chopped carrot
2		Garlic - minced
3 tablespoons	45ml	Water
3/4 teaspoon	3.8ml	Dried whole basil
3/4 teaspoon	3.8ml	Dried whole oregano
1/8 teaspoon	0.6ml	Pepper
8 oz	227g	No-salt-added tomato sauce - (1 can)
1 1/4 cups	296ml	Sliced fresh mushrooms
1 cup	62g / 2.2oz	Chopped onion
2 cups	292g / 10oz	Small fresh broccoli flowerets
4 oz	113g	Shredded part-skim mozzarella cheese - (1 cup)
3/4 cup	109g / 3.8oz	Lite ricotta cheese
2 tablespoons	30ml	Grated parmesan cheese
2		Egg whites
2		Whole wheat pita bread rounds - (6-inch)
		Cut in half

Recipe Instructions

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 375F for 10 minutes.

Yield: 4 servings (serving size: 1 pita half and 1/4 cup plus 1 tablespoon sauce).

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.

Source:
Cooking Light, July/Aug 1993, page 119

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