| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Regular active dry yeast |
| 1 |
c |
Warm water (105 to 115 degrees) |
| 1 |
tb |
Sugar |
| 2 |
ts |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
All-purpose flour (up to) |
| 1 3/4 |
c |
Whole wheat flour |
| 1 |
|
Egg white; beaten, -or- |
| 1 |
tb |
Cholesterol-free egg product |
| 1 |
c |
Cut-up cooked chicken |
| 1 |
c |
Chopped mushrooms (about 4 ounces) |
| 3/4 |
c |
Shredded reduced-fat Mozzarella cheese |
| 1/4 |
c |
Chopped onion (about 1 small) |
| 1/3 |
c |
Pizza sauce |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
CHICKEN-MUSHROOM FILLING
Date: Fri, 21 Jun 1996 17:33:28 -0400
From: Chris Susalski <DntlQueen@AOL.COM>
Serves 6. From the Betty Crocker's New Choices Cookbook
Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and
all-purpose flour. Beat until smooth. Mix in enough whole wheat flour to
make dough easy to handle. Turn dough onto lightly floured surface; gently
roll in flour to coat. Knead about 5 minutes or until smooth and elastic.
Cover bowl and let rest 5 minutes.
Heat oven to 375 degrees. Prepare Chicken-Mushroom Filling; reserve. Spray
large cookie sheet with nonstick cooking spray. Divide dough into 6 equal
parts. Roll or pat each part into 7-inch circle on lightly floured
surface, turning dough over occasionally to coat with flour.
Place about 1/3 cup filling on half of each circle; spread to within 1 inch
of edge. Fold dough over filling; press edge with fork to seal, or fold
edge up and pinch securely to seal. Place on cookie sheet; brush with egg
white. Cut several slits in top surface of dough to vent steam. Bake 25 to
30 minutes or until golden brown.
Chicken-Mushroom Filling: Mix all ingredients.
Nutrition info for 1 serving: Calories - 330, Protein - 19 g, Carbohydrate
~ 48 g, Fat - 7 (4 Unsat, 3 Sat), Dietary Fiber - 5 g, Cholesterol - 30 mg,
Sodium - 400 mg, Potassium 360 mg.
EAT-L DIGEST 21 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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