¾ C. mushrooms, sliced ¾ C. zucchini, halved lengthwise, thinly sliced ¼ C. red bell pepper, diced ¼ C. yellow bell pepper, diced ¼ C. green onion, sliced ¼ tsp. garlic powder ½ tsp. Italian seasoning 1 can (10 oz.) refrigerated pizza crust dough 4 T. light mozzarella cheese (4.5g fat per ¼ cup) 4 T. 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 ¼ vegetable mixture on each square, leaving a ½-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 12-15 minutes or until golden brown.