| 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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