| 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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