|Extra lean ground beef||1⁄2 Pound (90% Lean)|
|Green peppers||2 , thinly sliced|
|Fresh mushroom slices||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh oregano/1 teaspoon dried leaf oregano||1 Tablespoon|
|Chopped fresh basil/2 teaspoons dried leaf basil||1 Tablespoon|
|Hot pepper flakes||1 Dash|
|Freshly ground black pepper||To Taste|
|Loaf frozen whole wheat bread dough||1 , thawed|
|Feta cheese||4 Ounce, crumbled|
|Grated parmesan cheese||1 1⁄2 Ounce (1/3 Cup)|
Brown ground beef in medium skillet.
Add peppers, mushrooms, onions and garlic; cook until vegetables are tender and all liquid has evaporated.
Stir in oregano, basil and pepper flakes; season with salt and pepper to taste.
Preheat oven to 400°F.
Divide dough into six equal pieces.
For each calzone, roll out one piece of dough on lightly floured surface to 8-inch circle.
Spoon ground beef mixture onto center of dough; top with cheeses.
Lightly dampen edges of dough with water.
Bring edges together over filling; press edges together with fork to seal.
Place on nonstick baking sheet.
Bake 15 minutes or until golden brown.