Veggie Stuffed Calzone

I found this week's recipe in the September 2010 issue of Fitness magazine. It sounded so good I had to try it!

(Do you think I could look like that if I ate enough Veggie Stuffed Calzones?!) ;)

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Veggie Stuffed Calzone

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Ingredients:

Nonstick cooking spray

1 pound frozen bread dough, thawed ( I made my own white/whole wheat)

1/4 cup prepared basil pesto

4 cups frozen mixed vegetables, thawed

Salt

Freshly ground pepper

1 cup shredded part-skim mozzarella

1 tablespoon grated Parmesan

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1.) Preheat oven to 375 degrees. Coat a large baking sheet with cooking spray. I chose to use a sheet of parchment paper.

2.) Form the thawed bread dough into a ball and then roll out into a 15-inch circle.

3.) Spread the pesto over dough to within 1/2 inch of the edge.

4.) Place the vegetables on one half of the dough and season to taste with salt and black pepper.

5.) Sprinkle with the mozzarella.

5.) Fold dough over vegetables and pinch around the edge to seal. Transfer the calzone to prepared baking sheet, mist with cooking spray and sprinkle with the Parmesan.

6.) Bake 15 to 20 minutes or until golden brown. Let stand 5 minutes before slicing into wedges.

I could get into the habit of making this every week! It was so delicious! Plus it only took 10 minutes to put together, so I had this on the table in 35 minutes. Very nice. It made 4 very hearty servings. our family gives this a definite 5 spoon rating!

Blessings,

Teresa