| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Italian | 1 | servings | |
INGREDIENTS
| Bread dough; flour dough, (what I used), "flake-y pastry" (what my Italian family said they used), or some type of dough to wrap the veggies in | ||
| 1 | cn | French-style green beans |
| 1/4 | c | Egg beaters |
| 3 | sl | FF Mozzerella cheese; (Kraft makes the singles) |
| 1 | cn | Mushroom pieces |
| 1 | Egg white | |
| 1/2 | c | Chopped tomato |
| 1/2 | Chopped onion | |
| 1/2 | Chopped pepper |
INSTRUCTIONS
OPTIONAL Make dough; roll out into a large, thin square. Spread green beans in the middle. Drizzle the 1/4 cup egg beaters throughout the green beans. Break cheese slices into little pieces; place around on top of the beans and egg. Place mushroom pieces on top of that; add any other ingredients you'd like. Pull sides of dough up to cover your veggie-filling, tucking/folding edges to enclose it. Beat egg white; brush top of pastry with it. (Makes it nice and golden brown after baking.) Bake at 350 degrees for a half-hour. (Check 20-25 mins. though, just to make sure it doesn't get too brown.) Sprinkle with FF parmesean cheese, parsley, and/or garlic. Enjoy! Posted to fatfree digest by The O'Briens <obfam@hardynet.com> on Apr 16, 1999, converted by MM_Buster v2.0l.
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