In medium bowl, mix mushrooms, zucchini, bell pepper and onions.
Sprinkle with garlic salt and basil; mix well.
Unroll dough; place on cookie sheet.
Starting at center, press out dough to form 14-inch square; cut into four 7-inch squares.
Place 1⁄4 cup cheese on half of each square; spread to within 1⁄2 inch of edge.
Top each with one-fourth of vegetable mixture.
Fold dough in half over filling; press edges firmly with fork to seal.
Brush each with beaten egg white.
With sharp knife, cut 2 or 3 slits in top of each for steam to escape.
Bake 12 to 15 minutes or until golden brown.
Notes & Wine Advice
Calzones are portable and easy to reheat in the microwave. Place 1 calzone on a microwavable paper towel and microwave on Medium (50%) for 1 to 11⁄2 minutes or until cheese is melted and calzone is hot, turning once halfway through cooking.