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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Calzone

Source: dLife

A delicious Italian-style pie made with sauted vegetables and cheese.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	166.9

Total Carbs	25.4 g

Dietary Fiber	3.5 g

Sugars	3.7 g

Total Fat	3.6 g

Saturated Fat	1.4 g

Unsaturated Fat	0.2 g

Potassium	29.3 mg

Protein	8.6 g

Sodium	381.6 mg

Dietary Exchanges 3.6 Fat, 0.3 Vegetables, 0.6 Meat, 0.0 Milk, 1.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees F.
Heat a large, cooking spray coated skillet over medium heat. Cook zucchini, mushrooms, onions, and peppers for 5 minutes or until slightly tender.
Mix in tomatoes and dressing and simmer for 10 minutes, vegetables will be soft and most of the liquid will be evaporated.
Let cool and stir in ricotta and mozzarella. Sprinkle with salt and pepper.
Prepare hot roll mix following package directions, use hot water and oil.
Separate dough into 8 pieces and roll out into 7 inch spheres.
Spoon 1/2 cup of cheese mixture onto each circle. Fold in half and close edges with a fork. Coat the tops with skim milk and poke a few holes into tops.
Bake for 15 minutes. Remove from heat and slice each calzone in half and serve warm.