Veggie Calzones |
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Makes: 6 servings Ingredients: CRUST – 2 1/4 cups bread flour – 2/3 cup oat bran – 1 1/2 teaspoons Rapid Rise yeast – 1 teaspoon sugar – 1/4 teaspoon salt – 1 cup water FILLING – 1 1/4 cups fresh spinach – 1/4 cup onions, chopped – 1 1/4 cups non/lowfat ricotta cheese – 3/4 cup non/lowfat grated mozzarella cheese – 3 tablespoons non/lowfat grated Parmesan cheese – 3/4 teaspoon dried Italian seasoning SAUCE – 2 cups non/lowfat tomato sauce Directions: – In a large bowl, combine 1 1/4 cups of the flour with the oat bran, yeast, sugar, and salt and stir well. – Place the water in a saucepan, and heat on medium heat. Add the water to the flour mixture, and stir for 1-2 minutes. Stir in enough of the remaining flour, 1 tablespoon at a time, to form a stiff dough. – Sprinkle 2 tablespoons of the remaining flour over a flat surface, and place the dough onto the surface. – Knead the dough for 5 minutes, gradually adding enough of the remaining flour to from a smooth ball. – Coat a large bowl with nonstick cooking spray (nonfat), and place the dough in the bowl. Cover the bowl with a towel, and let rise for about 30-40 minutes. – When the dough has risen divide it into 6 portions, and shape each portion into a ball. Using a rolling pin, roll each ball into a circle. – Combine all of the filling ingredients in a medium-sized bowl, and stir well. Spread the filling on the top half of each circle of dough. Brush a little water around the outer edges of each circle, fold the bottom half over the top half, and firmly press the edges together to seal. – Place the calzones on the baking sheet. Bake at 450 degrees F for 15-18 minutes. Serve the calzones hot with warm sauce spread over top. Nutritional Information: Serving size: 1 calzone Calories: 270 Fat: 1 g Protein: 20 g Carbohydrates: 35 g Fiber: 3.5 g Sodium: 340 mg Please feel free to modify these recipes for any dietary needs or special diets. |
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Recipes || Desserts || Entrees || Salads || Soups || Vegetarian |
