| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | md | Carrot; about 1cup |
| 1 | c | Broccoli flowerets |
| 1 | c | Part-skim mozzarella cheese; shredded |
| 3/4 | c | Part-skim ricotta cheese |
| 1/2 | c | Red bell pepper; chopped |
| 1 | Clove garlic; minced | |
| 1 | ts | Fresh parsley; chopped |
| 1/8 | ts | Black pepper |
| 1/2 | ts | Olive oil |
| 1/2 | sm | Onion; chopped |
| 1 | pk | Refrigerated pizza dough; 10 oz |
INSTRUCTIONS
1. Preheat oven to 350.F. Spray a baking sheet with vegetable cooking spray. In a medium pot, bring 2 qts on water to a boil over medium heat; add carrot; cook broccoli; cook until crisp-tender, about 1 minutes longer. Drain and rinse under cold water; drain again. In a large bowl, combie carrot, broccoli, mozzarella, ricotta, red pepper, garlic, parsley and black pepper. Mix well. 2. In a small saucepan, heat oil over medium heat; add onion; saute until softened, about 3 minutes. Add onion to vegetable mixture. Mix well. 3. Divide dough into 4 balls. Roll each ball into an 8 inch circle. Place filling evenly over half of each circle, leaving a 1 inch border. Fold dough over filling; pinch edges together to seal. 4. Place on prepared baking sheet. Prick tops with a fork. Bake calzones until golden, about 25 minutes. Serve immediately. NOTES : I made my own pizza dough in the bread machine. Recipe by: Healthy Meals In Minutes Posted to MC-Recipe Digest V1 #918 by Christopher and Amy Kiger <akiger@delanet.com> on Nov 20, 1997
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