Low Fat Whole Wheat Ratatouille Calzone Part 1 Recipe

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Whole Wheat Ratatouille Calzone Part 1 Ingredients

Low Fat Whole Wheat Ratatouille Calzone Part 1

  • Whole Wheat Calzone Dough
  • 2 Teaspoons olive or vegetable oil
  • 2 Cups Eggplant, Diced Into 1/2″ Cube
  • — (about 1/2 pound)
  • 1 Cup sliced zucchini (about 2-3 med)
  • 1/2 Cup Green Pepper, Coarsely Chopped
  • 2 Teaspoons Chopped Fresh Or
  • 1/2 Teaspoon dried basil
  • 1 Teaspoon chopped fresh or
  • 1/4 Teaspoon dried oregano
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 2 Medium tomatoes, cut into eighths
  • 1 Small onion, thinly sliced
  • 1 Clove garlic, crushed
  • 1 Cup shredded part-skim mozzarella
  • cheese (4 ounces)
  • 2 Tablespoons grated Parmesan cheese
  • 1 egg white, beaten
  • Heat oven to 375 degrees.
  • Prepare Whole Wheat Calzone Dough.
  • Heat oil in 10-inch nonstick skillet over medium heat.
  • Cook remaining ingredients except cheeses and egg white in oil uncovered, stirring frequently, until vegetables are tender and liquid is evaporated.
  • Spray cookie sheet with nonstick cooking spray.
  • Divide Calzone Dough into 4 equal pieces.
  • Pat each into 8-inch circle on lightly floured surface, turning dough over occasionally to coat lightly with flour.
  • Top half of each circle with about 3/4 cup vegetable mixture to within 1 inch of edge.
  • Sprinkle cheeses over vegetable mixture.
  • Fold dough over vegetable mixture; fold edge up and pinch securely to seal.
  • Place on cookie sheet.
  • Brush with egg white.
  • Bake about 25 minutes or until golden brown.
  • 4 CALZONES.
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