 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
3/4 cup sliced fresh mushrooms |
3/4 cup halved and thinly sliced zucchini |
1/2 cup sweet red pepper, chopped |
1/4 cup sliced green onion |
1/4 teaspoon garlic salt |
1/4 teaspoon dried basil |
1 (10 ounce) can refrigerated pizza crusts |
1 cup lowfat mozzarella cheese |
1 egg white, beaten |
Directions:
1. Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In a bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and roll into a 14-inch square. Cut into 4 pieces and place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough in half over filling and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.
|
|