| 8 Fresh Mushrooms, sliced | 1/4 tsp Dried Basil Leaves |
| 1 Small Zucchini, thinly sliced | 1 10oz can Refrigerated Pizza Dough |
| 1/2 Red Bell Pepper, chopped | 1 Cup Mozzarella Cheese, Shredded |
| 1/4 Cup Green Onions, Sliced | 1 egg white, beaten |
| 1/4 tsp Garlic Salt |
Combine mushrooms, zucchini, bell pepper, and onions in a medium bowl. Sprinkle with garlic salt and basil, mix well. Roll out pizza dough into a 14 inch square. Cut into 4 squares. Place the dough on a greased baking sheet. Sprinkle each square with 1/4 cup shredded cheese and 1/4 cup mushroom mixture. Fold dough in half to cover filling, press edges to seal. Brush each calzone with egg white. Cut 2-3 slits in the top of each calzone with a knife to let steam escape. Bake at 425 for 12-15 minutes or until golden brown.
