Week FOUR: Sugar Snap Salad and Calzones

SUGAR SNAP SALAD
Salad Ingredients:

• 1 cup of sugar snap peas
• 1/2 cup chopped carrots
• 1/2 cup chopped grape tomatoes
• 1/2 cup chopped celery

Dressing Ingredients:

• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon vegetable oil

Directions:

1. Toss vegetables in a bowl. 
2. Mix dressing ingredients. 
3. Dip veggies in dressing or pour dressing over veggies.

CALZONES
Ingredients:

• 1 roll of refrigerated croissant dough
• 1 cup of skim mozzarella cheese
• 1 cup pizza/marina sauce
• 1/2 cup flour
• 1 tablespoon olive oil

Directions:

1. Roll 1/2 of croissant dough out on a floured surface until 1/4 inch thick. 
2. Spread pizza sauce on half of dough and sprinkle with cheese. 
3. Fold remaining half of dough over sauce and cheese side, seal edges. 
4. Using a fork, press prongs along edges of dough, making little lines. 
5. Poke holes in top of dough with fork. Brush with olive oil. 
6. Bake according to package directions.