Garden Vegetable Calzone - cooking recipe

Ingredients

8 fresh mushrooms, sliced (3/4 c.)
1 small zucchini, halved length wise, thinly sliced (3/4 c.)
1/2 red or yellow bell pepper, coarsely chopped (1/2 c.)
1/4 c. sliced green onion
1/4 tsp. garlic salt
1/4 tsp. dried basil leaves
1 egg white beaten
1-10 oz. can Pillsbury Refrigerated All Ready Pizza Crust
4 oz. (1 c.) shredded mozzarella or provolone cheese

Preparation

Heat oven to 425 degrees.
Spray cookie sheet with non-stick cooking spray.
In medium bowl combine mushrooms, bell pepper, zucchini, and onions.
Sprinkle with garlic salt and basil; mix well.
Unroll dough; place on cookie sheet.
Roll dough into 14 inch square; cut into 4-7 inch squares.
Place 1/4 c. on 1/2 of each square, spread to within 1/ 2 in. of edge.
Top each with 1/4 of vegetable mixture.
Fold dough in half over filling; press edges firmly with fork to seal.
Brush each with beaten egg white.
With sharp knife cut 2 - 3 slits in top of each for steam to escape. Bake at 425 degrees for 12-14 minutes or until golden brown.
Serve with heated pizza or spaghetti sauce for dipping.