Scrambled Egg Pockets

Directions

1. 1
   Set aside 2 tablespoons egg substitute. In a
2. 2
   coated with cooking spray, cook and stir remaining egg substitute over medium heat until almost set. Stir in mozzarella cheese, tomatoes and basil. Cook and stir until completely set. Remove from the heat.
3. 3
   On a floured surface, roll dough into a 13-in. square. Cut into four squares; transfer to a 15x10x1-in. baking pan coated with cooking spray. Spoon egg mixture over half of each square to within 1/2 in. of edges.
4. 4
   Brush edges of dough with 1 tablespoon reserved egg substitute. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Brush with remaining egg substitute; sprinkle with Parmesan cheese. Bake at 400° for 12-15 minutes or until golden brown.