Ingredients: |
Ingredients: For Calzone Outer Layer:
1 package dry yeast
1 cup warm water
1/4 cup honey
¼ cup margarine, melted
¼ cup frozen egg substitute or 1 egg
2 ½ cups all-purpose flour
1 ½ cups whole-wheat flour
¾ tsp salt
2 tbsp whole wheat flour
Vegetable Cooking Spray
Broccoli-cheese filling:
1 (10-ounce) package frozen chopped broccoli, thawed
1 (15-ounce) carton lite or regular ricotta cheese
½ cup (2-ounces) shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
½ tsp dried whole oregano
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Directions: |
Directions:Dissolve yeast in ¼ cup warm water in a large bowl; let stand 5 minutes. Combine remaining ¾ cup warm water, honey, margarine, and egg or egg substitute, & salt; add to yeast mixture. Stir in all but 1-cup all-purpose flour to make soft dough.)
Sprinkle remaining 2 tablespoons whole-wheat flour over work surface. Turn dough out onto floured surface; knead until smooth and elastic (8-10 minutes). Work in as much of the remaining flour as dough will take. Place dough in a bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place free from drafts, 1 hour or until double in bulk. (*I recommend to turn your oven on bake.- put the dough on top of the oven)
Punch dough down; Divide into 5 or 6 equal portions. Roll each portion, about ½ an inch thick. (The thicker the dough the more bread you eat rather than broccoli). Spoon 1/3 cup Broccoli-Cheese Filling (directions at bottom) onto half of each circle, leaving a ½ inch border. Moisten edges; fold plain halves over filling. Crimp edges to seal. Place on baking sheets coated with cooking spray. Bake at 400 o for 15 minutes or until golden
For Filling:
Cook broccoli according to package directions, omitting salt and fat. Drain; press between paper towels. Combine broccoli and remaining ingredients; stir well. Yield 3 1/3 cups. |
This recipe for Broccoli-Cheese Calzone is from