Broccoli-Mushroom Calzone

1 c. sliced mushrooms
2 t. light margarine
1/4 c. grated parmesan or asagio cheese
3/4 c. part-skim ricotta cheese
5 T. fat-free egg substitute
1/8 t. freshly ground black pepper
3/4 c. finely chopped raw broccoli
1 sweet red pepper, roasted and sliced
4 black olives, sliced
1 lb. frozen bread dough, thawed

Heat oven ot 350. Coat a large baking sheet with nonstick spray.

To make filling: Saute mushrooms in margarine until tender, about 5 minutes. Combine cheeses, 4 tablespoons egg substitute and black pepper. Stir in broccoli, roasted peppers, olives and mushrooms.

To assemble calzone: On baking sheet, stretch dough into a 6x16 inch rectangle. Spoon on filling, covering dough up to 1 inch from the edges. Fold dough over lengthwise; press edges together. Brush dough with remaining egg substitute. Bake until calzone is golden brown, 25-30 minutes.

Per serving:
about 449 calories, 13 g fat

secret to success:
Bake pizza on the lowest rack in a heated oven for a crisp crust.