| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Vegetarian | Sandwiches, And, Burgers | 6 | Servings |
INGREDIENTS
| 2 | tb | Water |
| 1/4 | lb | Mushrooms, sliced |
| 1 | c | Frozen Chopped Spinach, thawed and drained |
| 1 | c | Nonfat Ricotta Cheese |
| 1 | tb | Nonfat Parmesan Cheese |
| 2 | tb | Onion, minced |
| 2 | Cloves Garlic, minced | |
| 3/4 | c | Nonfat Mozzerella Cheese, shredded |
| 1 | ts | Dried Basil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Pizza Dough |
| 1 | Egg Substitute, Liquid |
INSTRUCTIONS
Preheat oven to 4000. In a large frying pan, heat 2 tb. water. Add mushrooms and cook over medium heat, stirring occasionally, until mushrooms are limp and liquid evaporates, 4-5 minutes. Add drained spinach and cook, stirring, 1 minute. Set mixture in a colander to drain. In a medium bowl, mix ricotta cheese with Parmesan, onion, garlic, mozzerella, basil, salt, and pepper. Mix in spinach and mushrooms. Separate dough into 6 equal parts. On a lightly floured surface, roll out each part to a 6 in. circle. With fingertips or a small brush, paint each circle lightly with some olive oil. Divide spinach-mushroom mixture equally among 6 circles. Brush edges with egg wash, fold calzones over and p ress to seal. Paint tops of calzones with a little olive oil. Transfer to a lightly oiled baking sheet. Bake 15-20 minutes, until calzones are golden brown. Serve at once. NOTES : For a thicker crust, use frozen bread dough, thawed. Recipe by: 365 Ways to Cook Vegetarian Posted to Digest eat-lf.v097.n043 by paulsbluff@centuryinter.net on Feb 14, 97.
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