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) | ||
| Lengthwise | 1 Small, thinly sliced | |
| Red bell pepper | 1/2 To taste, chopped | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Garlic salt | 1/4 Teaspoon | |
| Dried basil leaves | 1/4 Teaspoon | |
| Pizza dough | 1 Can (10oz), refrigerated | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Egg white | 1 , 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.
Chef
