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1
Preheat oven to 375u00b0.
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2
Line a baking sheet with parchment paper. Set aside.
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3
Heat a large nonstick skillet over medium-high heat. Add oil, swirling to coat pan. Add broccoli, mushrooms, and red pepper; saute 5 minutes or until lightly browned and moisture evaporates. Remove from heat.
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4
Cut dough into 4 equal portions. Roll 1 portion into a 6-inch circle on a work surface sprinkled with 1 tablespoon flour. Repeat procedure with remaining dough and flour.
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5
Spoon 1/4 cup vegetable filling into center of each circle; sprinkle each with 1/4 cup cheese. Brush edges of dough with water; fold dough in half over filling, pressing firmly to seal.
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6
Place calzones on prepared baking sheet; coat tops with cooking spray. Bake at 375u00b0 for 15 minutes or until crust is golden brown. Cool slightly, and serve with warm pizza sauce, if desired.
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7
Beef Calzones variation: Replace the vegetable filling with a meaty version. Starting with step 3, cook 1/2 pound ground sirloin, 1/2 cup chopped onion, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 2 minced garlic cloves in a large nonstick skillet over medium-high heat 5 minutes, stirring to crumble beef. Drain. Continue the recipe starting with step CALORIES 483; FAT 7g (sat 8g, mono 5g, poly 7g); PROTEIN 1g; CARB 8g; FIBER 4g; CHOL 37mg; IRON 4mg; SODIUM 465mg; CALC 22mg
