Spanish Omelet Turnovers

• 1 (11-ounce) package refrigerated crusty French loaf dough
• 1 cup frozen egg substitute, thawed
• 2 tablespoons 1% low-fat milk
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt
• Olive oil-flavored vegetable cooking spray
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped green pepper
• 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese
• 1/2 teaspoon cracked black pepper
• 4 (1/8-inch-thick) slices tomato, cut in half

1. Unroll dough into a 13- x 12-inch rectangle; cut into 4 rectangles. Set aside.
2. Combine egg substitute and next 3 ingredients; stir well with a wire whisk.
3. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and green pepper; saute until tender. Add egg substitute mixture; cook over medium heat until mixture is firm but still moist, stirring occasionally.
4. Spoon one-fourth of egg substitute mixtureevenly over half of each rectangle; sprinkle evenly with cheese and cracked pepper. Top each with a tomato slice. Fold rectangles in half over mixture; press edges together with a fork. Coat with cooking spray. Place turnovers on a baking sheet coated with cooking spray. Bake at 375u0b0 for 15 minutes or until golden. Serve immediately.

crusty, frozen egg substitute, milk, onion powder, salt, olive oil, mushrooms, green pepper, cheddar cheese, cracked black pepper, tomato

Taken from www.myrecipes.com/recipe/spanish-omelet-turnovers (may not work)