Calzone Treat With Vegetables : Bread Pockets Highlighted With Broccoli, Cheeses, Garlic

On Columbus Day, Monday, plan to select an informal Italian meal with a special entree such as Vegetable Calzone.

These pizza-like bread pockets are filled with ricotta and shredded mozzarella cheese. Broccoli and a hint of garlic also boost the flavor.

Serve the calzones with spaghetti sauce and grated Parmesan cheese. Fruit, cookies and espresso are perfect for dessert.

VEGETABLE CALZONE

1 (1-pound) loaf frozen bread dough

1 cup frozen chopped broccoli, thawed and well-drained

1 cup lite or part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese

1 clove garlic, minced

1/4 teaspoon white pepper

1 egg, beaten

1 (16-ounce) jar spaghetti sauce, heated

Grated Parmesan or Romano cheese

Thaw bread dough according to package directions and let rise.

Combine broccoli, ricotta and mozzarella cheeses, garlic and pepper. Punch down bread dough and turn out onto lightly floured surface. Divide into 4 equal pieces.

Roll each piece into (8-inch) circle. Place about 3/4 cup cheese filling on 1/2 of circle, leaving 1-inch border around rim. Fold dough over to cover and form semi-circle. Press and crimp edges with fork to seal. Brush with egg mixture.

Place calzones on greased baking sheets and bake at 350 degrees 30 minutes or until brown and puffed. Transfer to rack and let cool 10 minutes. Top with hot spaghetti sauce and Parmesan cheese. Makes 4 servings.