Garden Vegetable Calzones
|Fresh mushrooms||8 , sliced (About 3/4 Cup On Slicing)|
|Zucchini||1 Small, halved lengthwise, thinly sliced (About 0.75 Cup On Slicing)|
|Red bell pepper||1⁄2 , coarsely chopped (About 0.5 Cup On Chopping)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Refrigerated pizza dough||1 Can (10 oz)|
|Shredded mozzarella cheese/Provolone cheese||1 Cup (16 tbs) (About 4 Ounce)|
|Egg white||1 , beaten|
Combine the mushrooms, zucchini, bell pepper and green onions in a medium bowl; sprinkle with garlic salt and basil and mix well.
Unroll the pizza dough; place on a baking sheet sprayed with nonstick cooking spray.
Roll the dough into a 14 inch square; cut into 4 (7 inch) squares.
Place 1/4 cup shredded cheese over half of each square, spreading to within 1/2 inch of the edge.
Top each cheese layer with 1/4 cup of the mushroom mixture.
Fold each dough square in half over the filling; press edges firmly with a fork to seal.
Brush each with egg white.
Cut 2 or 3 slits in the top of each with a sharp knife to allow steam to escape.
Bake at 425 degrees for 12 to 15 minutes or until golden brown.