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"Do vegetarians eat animal crackers?"--Unknown

Garden Vegetable Calzones Recipe

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This recipe for Garden Vegetable Calzones is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 fresh mushrooms, sliced (3/4 cups)
1 small zucchini, halved lengthwise, thinly sliced ( 3/4 cup)
1/2 red or yellow bell pepper, coarsely chopped ( 1/2 cup)
1/4 cup sliced green onions
1/4 teaspoon garlic salt
1/4 teaspoon dried basil leaves
1 (10 oz) can Pillsbury Refrigerated All Ready Pizza Crust
4 oz. (1 cup) shredded mozzarella or provolone cheese
1 egg white, beaten
Directions:
Directions:
Heat oven to 425º
Spray cookie sheet with nonstick cooking spray. In medium bowl combine mushrooms, zucchini, bell pepper and onions. Sprinkle with garlic salt and basil, mix well.
Unroll dough, place on sprayed cookie sheep. Roll dough into 14-inch square, cut into four 7 inch squares. Place 1/4 cup cheese on half of each square, spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture.

Fold dough in half over filling, press edges firmly with fork to seal. Brush each with beaten egg white. With sharp knife, cut 2 or 3 slits in top of each for steam to escape.

Bake at 425º for 12 to 15 minutes or until golden brown.

 

 

 

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