- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 285.3
- Total Fat: 9.3 g
- Cholesterol: 35.5 mg
- Sodium: 531.9 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 3.0 g
- Protein: 19.7 g
MAKEOVER: Garden Vegetable Calzone w/Chicken (by LIGHTHOUSES4ME)Submitted by: LIGHTHOUSES4ME
View the original recipe for Garden Vegetable Calzone
IntroductionQuick, easy, tasty alternative to pizza.
You can add meat or keep it vegetarian. Another great recipe to clean out your fridge by! Quick, easy, tasty alternative to pizza.
You can add meat or keep it vegetarian. Another great recipe to clean out your fridge by!
1 can Refrigerated Pizza Crust Dough
3/4 cup Mushrooms, fresh, sliced
3/4 cup Zucchini, thinly sliced
1/2 cup Bell Peppers Any Color, chopped
1/4 cup Scallions, raw, chopped
1 cup ricotta, part skim
1 Egg white, beaten
1/4 tsp Garlic Powder
1/4 Basil Leaves, dried
1/4 Italian Seasoning (optional)
4 oz chicken breast, cooked
*Optional ingredients: Red Onion, Broccoli, Cauliflower, Meat of your choice (cooked first), Avocado, snow peas, carrots, any vegetable works!
Unroll dough; pat to form 14x10-inch rectangle. Cut dough into four 7x5-inch rectangles. Divide mozzarella cheese evenly onto half of each rectangle to within 1/2 inch of edges. Top cheese with vegetable mixture (and meat).
Fold untopped dough over filling, turnover fashion; press edges firmly to seal. Place on sprayed cookie sheet. Brush each with beaten egg white.
With a sharp knife cut 2-3 small slits in the top for steam to escape.
Bake at 425Â°F. for 12 to 15 minutes or until golden brown.
*Serve with warm Pizza Sauce or Spaghetti Sauce for dipping
Makes 4 calzones each is a serving.