Broccoli-Ricotta Calzones

[Guest guest]

* Exported from MasterCook *

 

Broccoli-Ricotta Calzones

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 139

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces frozen chopped broccoli

1/3 cup chopped onion

1/4 cup shredded carrot

1 clove garlic -- minced

1 1/4 cups fat-free ricotta cheese

3/4 cup shredded reduced-fat mozzarella cheese -- (3 ounces)

2 tablespoons grated Parmesan cheese

1/2 teaspoon dried Italian seasoning -- crushed

1/8 teaspoon pepper

10 ounces packaged refrigerated pizza dough

1 tablespoon skim milk

Nonstick spray coating

1 tablespoon grated Parmesan cheese

 

A twist on an Italian favorite, these chockful-of-broccoli turnovers make

one terrific meal when teamed with a fresh salad.

 

Cook the broccoli, onion, carrot, and garlic according to the broccoli

package directions; drain well.

 

In a large mixing bowl stir together the broccoli mixture, ricotta cheese,

mozzarella cheese, the 2 tablespoons Parmesan cheese, Italian seasoning,

and pepper. Unroll pizza dough. Roll or stretch dough into an 18 x

12-inch rectangle. Cut into six 6-inch squares. Divide broccoli mixture

among squares. Brush edges of each square with milk. Lift 1 corner and

stretch dough over to the opposite corner, making a triangle. With a fork,

press edges of the dough well to seal.

 

Spray a baking sheet with the nonstick coating. Arrange calzones on the

baking sheet. Prick tops with a fork. Brush with milk. Sprinkle with the

1 tablespoon Parmesan cheese. Bake in a 425F oven for 12 to 15 minutes or

until golden. Makes 6 main-dish servings.

 

Preparation time: 25 minutes. Baking time: 12 minutes.

 

Per serving: 205 Calories; 5 G Total fat; 2 G Saturated fat; 15 MG

Cholesterol; MG Sodium; 351 G Carbohydrate; 3 G Fiber; 16 G

Protein. Exchanges: 1 starch, 1 vegetable, 2 lean meat.

 

 

 

- - - - - - - - - - - - - - - - - -