| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | New York City | Sandwiches | 4 | Servings |
INGREDIENTS
| 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 |
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 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. Recipe by: Cooking Light, July/Aug 1993, page 119 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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