Tofu Calzones

Yield: 4 servings (serving size: 1 calzone and 1/4 cup pasta sauce)

Ingredients

1 (12.3-ounce) package firm tofu, drained
1/2 teaspoon olive oil
1 garlic clove, minced
4 teaspoons lemon juice
2 1/2 tablespoons minced fresh basil or
2 1/4 teaspoons dried
1 tablespoon pine nuts, toasted
1 (2-ounce) jar diced pimiento, drained
4 marinated artichoke heart quarters, drained and finely chopped (about 2/3 cup)
1/2 teaspoon salt
Dash of pepper
1 homemade whole wheat dough
Cooking spray
1 cup sliced crimini mushrooms
1 cup pasta sauce with mushrooms and olives (such as Classico)
Fresh basil sprigs (optional)

Preparation
Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let tofu stand 20 minutes to remove excess water. Crumble tofu in a medium bowl.

Preheat oven to 450°.

Heat oil in a small nonstick skillet over medium heat until hot; add garlic. Cook 30 seconds or until garlic is lightly browned. Add garlic, lemon juice, and next 6 ingredients to crumbled tofu; stir well.

Unroll pizza dough onto a baking sheet coated with cooking spray; cut into 4 squares. Spoon 1/2 cup tofu mixture into center of each square; top with 1/4 cup mushrooms. Fold each corner to center of the square, pinching points to seal; pinch edges to seal. Coat tops of each square with cooking spray.

Bake at 450° for 10 minutes or until lightly browned. Serve with pasta sauce. Garnish with fresh basil sprigs, if desired.

Nutritional Information
Calories: 342 (29% from fat)
Fat: 11g (sat 1g)
Protein: 15g
Carbohydrate: 45g
Fiber: 2.4g
Cholesterol: 0mg
Iron: 4.5mg
Sodium: 1071mg
Calcium: 98mg