Veggie Calzones
Serves 4; 5 points per serving

3/4 c. sliced fresh mushrooms
3/4 c. halved and thinly sliced zucchini
1/2 c. sweet red pepper, chopped
1/4 c. sliced green onions
1/4 tsp. garlic salt
1/4 tsp. dried basil
1 10-ounce can refrigerated pizza crust
1 c. low fat mozzarella cheese
1 egg white, beaten

Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray.

In bowl, combine mushrooms, zucchini, pepper, and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and place on cookie sheet. Roll into a 14 inch square and cut into 4 pieces. 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 over in half 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.

Calories 250; Fiber 1.3g; Total Fat 3.9g; Saturated Fat 1.5g; Protein 13g; Postassium 281mg; Polyunsaturated Fat 0.4g; Cholesterol 15.8mg; 6% Calories from Fat; Carbohydrates 33.6g