| 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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