2 medium portabello mushrooms
1/2 cup light Italian dressing, divided
2 bulkie rolls
2/3 cup fresh spinach leaves
1 medium tomato, sliced
Clean mushrooms; remove stems. Pour 1/2 the dressing over the mushrooms. Marinate for 1 hour in the refrigerator. Broil the mushrooms (3-4 inches from the heat) until tender, about 3 minutes per side.
Top the bottom halves of the rolls with spinach and tomato slices. Sprinkle each with remaining dressing. Place hot mushrooms over the tomatoes and cover with the top halves of the rolls. Makes 2 sandwiches, 6 points each.
1 (10 oz.) can refrigerated pizza crust
4 garlic cloves, finely minced
4 cups spinach leaves
8 slices Vidalia onion ( or other sweet onion)
1 1/3 cups sliced mushrooms
3/4 cup (3 oz.) crumbled blue cheese
Preheat oven to 425 degrees F. Unroll the dough onto a baking sheet coated with cooking spray, and cut into 4 quarters. Pat each quarter into a 6 X 5 inch rectangle. Sprinkle garlic evenly over each rectangle and top each with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms and 3 tbs. cheese. Bring 2 opposite corners of dough to center, pinching points to seal. Bring the remaining 2 corners to center, pinching all points together to seal. Bake for 12 minutes, or until golden. Makes 4 calzones, 6 points each.