Broccoli-Mushroom Calzone Recipe

Broccoli-Mushroom Calzone Recipe

  • 1 cup sliced fresh mushrooms
  • 2 teaspoons light margarine
  • 1/4 cup shredded Parmesan or Asiago cheese
  • 3/4 cup part-skim ricotta cheese
  • 5 tablespoons fat-free egg substitute
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup raw broccoli florets
  • 1 sweet red pepper, roasted, diced
  • 4 black olives, chopped
  • 1 pound frozen bread dough
  1. Heat oven to 350 degrees F (180 degrees C). Coat a large baking sheet with nonstick spray.
  2. To Make Filling: Saute mushrooms in margarine until tender, about 5 minutes. Combine cheeses, 4 tablespoons (50 mL) egg substitute, and black pepper. Stir in broccoli, roasted peppers, olives, and mushrooms.
  3. To Assemble Calzone: On baking sheet, stretch dough into a 6 x 16-inch (15 x 40-cm) rectangle. Spoon on filling, covering dough up to 1 inch (2.5 cm) from the edges. Fold dough over lengthwise; press edges together. Brush dough with remaining egg substitute. Bake until calzone is golden brown, 25 to 30 minutes.
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