Pseudo Calzones
3 slices whole-wheat pita bread
1 cup Friggo fat-free ricotta (or brand of your choice)
1/2 cup (or so) fat-free shredded mozzarella (seriously, the store-
brand from Albertson’s melts better than any other brand I’ve tried)
1/2 cup fat-free cheddar cheese
1 large portobello mushroom, cleaned and diced
1/2 cup diced bell pepper (red bell peppers make it pretty)
1/2 cup thinly-sliced/chopped green onion
1 tablespoon finely minced garlic
1 teaspoon each finely-chopped parsley, oregano, and rosemary (use
half as much if using the dried herb rather than fresh)
1 can Hunts Garlic & Herb Spaghetti Sauce
Set the pita bread and spaghetti sauce aside.
In a bowl, mix all the cheeses and chopped vegetables and herbs
thoroughly.
Warm the pita bread (I warm it right on the flame of my gas stove,
but a microwave works fine, too). Spray a cookie sheet with butter-
flavored or olive oil-flavored cooking spray. Cut each round of
pita bread in half, giving you a total of 6 half-pitas. Stuff the
cheese mixture into the pita bread, dividing the mixture evenly
between the 6 halves. Spray cooking spray on top and cover with
foil. Bake at 375° for about 15 minutes, until cheese is thoroughly
melted.
Warm the spaghetti sauce in a saucepan. When the “calzones” come
out of the oven, serve on a warm plate smothered in
spaghetti/pasta/marinara sauce. If you like, you can sprinkle a
little parmesan cheese over the top.