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Whole Wheat Ratatouille Calzone- Part 1

Categories:
italian, vegetables, brunches & entertaining, light meals, pizza

Whole Wheat Calzone Dough
2 Teaspoons olive or vegetable oil
2 Cups Eggplant; Diced Into 1/2" Cube
-- (about 1/2 pound)
1 Cup sliced zucchini (about 2-3 med)
1/2 Cup Green Pepper; Coarsely Chopped
2 Teaspoons Chopped Fresh Or
1/2 Teaspoon dried basil
1 Teaspoon chopped fresh or
1/4 Teaspoon dried oregano
1/2 Teaspoon salt
1/4 Teaspoon pepper
2 Medium tomatoes; cut into eighths
1 Small onion; thinly sliced
1 Clove garlic; crushed
1 Cup shredded part-skim mozzarella
cheese (4 ounces)
2 Tablespoons grated Parmesan cheese
1 egg white; beaten

Heat oven to 375 degrees. Prepare Whole Wheat Calzone Dough. Heat oil in 10-inch nonstick skillet over medium heat. Cook remaining ingredients except cheeses and egg white in oil uncovered, stirring frequently, until vegetables are tender and liquid is evaporated. Spray cookie sheet with nonstick cooking spray. Divide Calzone Dough into 4 equal pieces. Pat each into 8-inch circle on lightly floured surface, turning dough over occasionally to coat lightly with flour. Top half of each circle with about 3/4 cup vegetable mixture to within 1 inch of edge. Sprinkle cheeses over vegetable mixture. Fold dough over vegetable mixture; fold edge up and pinch securely to seal. Place on cookie sheet. Brush with egg white. Bake about 25 minutes or until golden brown. 4 CALZONES.




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NOTES : difficult

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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