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Veggie Calzones

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Veggie Calzones

Serves 4; 5 points per serving


3/4 c. sliced fresh mushrooms

3/4 c. halved and thinly sliced zucchini

1/2 c. sweet red pepper, chopped

1/4 c. sliced green onions

1/4 tsp. garlic salt

1/4 tsp. dried basil

1 10-ounce can refrigerated pizza crust

1 c. low fat mozzarella cheese

1 egg white, beaten


Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray.


In bowl, combine mushrooms, zucchini, pepper, and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and place on cookie sheet. Roll into a 14 inch square and cut into 4 pieces. Place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough over in half and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape.


Bake at 425 degrees for 12-15 minutes or until golden brown.


Calories 250; Fiber 1.3g; Total Fat 3.9g; Saturated Fat 1.5g; Protein 13g; Postassium 281mg; Polyunsaturated Fat 0.4g; Cholesterol 15.8mg; 6% Calories from Fat; Carbohydrates 33.6g

Get set with the right mind set.

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