| 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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