Vegetable oil cooking spray
3/4 cup mushrooms, sliced
3/4 cup zucchini, halved lengthwise, thinly sliced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup green onion, sliced
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 (10 ounce) can refrigerated pizza crust dough
4 tablespoons light mozzarella cheese
4 tablespoons light spaghetti sauce
1 egg white, beaten
Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.
In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic
powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into
large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4
vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half
over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each
calzone. Bake 12 to 15 minutes or until golden brown.
powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into
large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4
vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half
over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each
calzone. Bake 12 to 15 minutes or until golden brown.
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