**Allergens: dairy, eggs, wheat
1-9 inch prepared pie crust 1/4 cup shredded Cheddar cheese
2 cloves garlic, minced 1/4 cup grated Parmesan cheese
2 TBSP butter 1/2 tsp salt
1/2 cup chopped zucchini 1/4 tsp ground black pepper
1 1/2 cups chopped onion 5 eggs
1 green bell pepper, chopped 1/4 cup milk
1 cup chopped tomatoes 1 tsp Italian seasoning
1/2 cup sliced fresh mushrooms 1 tsp garlic powder
Red pepper flakes (optional)
Preheat oven to 350° F. Spray pie dish with cooking spray and line with pie crust.
Melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in salt, pepper and all other spices. Spoon vegetable mixture into crust.
Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting
White Bean Dip
1-15 oz. can white beans, rinsed and drained 1 clove garlic
Juice of 1/2 lemon 1 TBSP olive oil
2 tsp fresh rosemary leaves ¼ tsp salt
*Pita bread and vegetables for serving
In a small food processor or blender, combine the beans, lemon juice, rosemary, garlic, olive oil, and salt. Purée, adding another tablespoon of olive oil if the mixture is still coarse, until smooth. Serve with pita bread and vegetables for dipping.
(The dip can be stored in the refrigerator for up to one week)
Spinach and Sundried Tomato Calzones
2 (11-ounce) cans refrigerated pizza crust dough 1/2 tsp garlic powder
1- 15oz. container low fat ricotta cheese 1 egg, beaten
1 ½ cups part skim mozzarella cheese, grated 2 1/2 cups fresh chopped
1/2 cup Parmesan cheese, grated 2 TBSP fresh basil
1/2 tsp black pepper 3/4 – 1 cup sun-dried tomatoes
3/4 tsp salt Marinara sauce for dipping
Preheat oven to 425°F.
Combine the ricotta, mozzarella, Parmesan, pepper, salt, garlic powder, and beaten egg. Stir well. Fold in the spinach, basil, and sun-dried tomatoes.
Divide dough into 8 equal portions and roll them into balls. Press each ball into an 8 inch circle on a lightly floured surface. Top each circle with approximately 1/2 cup of ricotta mixture. Pull edge of lower crust over top to form a half circle. Press the layers together to seal.
Transfer calzones to a greased baking sheet or a parchment lined pizza stone. Bake at 450 degrees F for 10-20 minutes, until browned and puffy. Transfer to cooling rack to keep bottom crust crisp to sit until cool enough to handle. Serve with marinara sauce or other sauce for dipping.