Garden Vegetable Calzones Recipe
Garden Vegetable Calzones is a recipe that can be prepared in nearly no time. Try this Garden Vegetable Calzones recipe; I am sure you will have a huge fan following for this one!
Ingredients
8 fresh mushrooms, sliced (3/4 cup)
1 small zucchini, halved lengthwise, thinly sliced (3/4 cup)
1/2 red bell pepper, coarsely chopped (1/2 cup)
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/4 teaspoon dried basil leaves
1 (10 ounce) can refrigerated pizza dough
1 cup shredded mozzarella or provolone cheese (4 ounces)
1 egg white, beaten
Directions
Combine the mushrooms, zucchini, bell pepper and green onions in a medium bowl; sprinkle with garlic salt and basil and mix well.
Unroll the pizza dough; place on a baking sheet sprayed with nonstick cooking spray.
Roll the dough into a 14 inch square; cut into 4 (7 inch) squares.
Place 1/4 cup shredded cheese over half of each square, spreading to within 1/2 inch of the edge.
Top each cheese layer with 1/4 cup of the mushroom mixture.
Fold each dough square in half over the filling; press edges firmly with a fork to seal.
Brush each with egg white.
Cut 2 or 3 slits in the top of each with a sharp knife to allow steam to escape.
Bake at 425 degrees for 12 to 15 minutes or until golden brown.
Unroll the pizza dough; place on a baking sheet sprayed with nonstick cooking spray.
Roll the dough into a 14 inch square; cut into 4 (7 inch) squares.
Place 1/4 cup shredded cheese over half of each square, spreading to within 1/2 inch of the edge.
Top each cheese layer with 1/4 cup of the mushroom mixture.
Fold each dough square in half over the filling; press edges firmly with a fork to seal.
Brush each with egg white.
Cut 2 or 3 slits in the top of each with a sharp knife to allow steam to escape.
Bake at 425 degrees for 12 to 15 minutes or until golden brown.
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