Calzone

DOUGH
4 cups flour
pinch of salt
1 envelope dry active yeast
1 1/2 ups warm water (approx)

ONE
1 tsp olive oil
1 medium red (or yellow) onion, chopped
3 medium zucchini, peeled and sliced

TWO
2 large tomatoes, sliced
1 tsp oregano
salt and black pepper, to taste

shredded non-fat mozzarella cheese, optional

skim milk, to glaze

Mix the ingredients for the dough in a bowl and knead. Cover and let in rise in a warm place (oven, for example) for about 30 minutes, until doubled in size.

In a saucepan, sauté the ingredients in ONE until the onions are translucent and the zucchini have wilted. Remove from the heat and add the ingredients in TWO. Let is seat and then drain some of the liquid from the tomatoes and zucchini.

Preheat the oven to 425F.
Take the dough and divide into four balls. On a lightly floured surface, use a rollin pin to roll the dough into a circle. Put some of the filling in the middle. Put some cheese on top, if desired. Brush some milk on the edges and fold over, using a fork to close it. Repeat with the other three. Put on a lightly greased oven proof tray or cookie sheet and brush with milk. Bake for 20 minutes, approx.

Serve with marinara sauce. Yum!

Original from Low Fat Low Cholesterol