| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Veg01 |
6 |
servings |
INGREDIENTS
|
|
DOUGH |
| 1 |
c |
Warm water; (105 to 115 |
|
|
; degrees) |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Active dry yeast |
| 1 |
c |
Whole wheat flour |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
All-purpose flour; up to 1 3/4 cups |
|
|
FILLING |
| 3/4 |
c |
Part-skim ricotta cheese |
| 2 |
tb |
Freshly grated romano or parmesan cheese |
| 2 |
ts |
Chopped fresh oregano or 1/2 t. dried; crumbled |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
ts |
Olive oil |
| 1 |
c |
Chopped onions |
| 1 |
|
Red bell pepper; cut into 1/4" dice |
| 1 |
|
Green bell pepper; cut into 1/4" dice |
| 1/2 |
ts |
Minced garlic |
|
|
Vegetable cooking spray |
INSTRUCTIONS
1. Make dough: Combine warm water and sugar in large bowl. Sprinkle yeast
over top; let stand 10 minutes until creamy. Stir in whole wheat flour with
a large wooden spoon. Cover and let stand in a warm, draft-free place 30 to
40 minutes until mixture is slightly bubbly around edges. Stir in olive oil
and salt. Gradually stir in 1 1/2 cups all-purpose flour until dough comes
away from side of bowl. On lightly floured surface, knead dough 10 minutes,
adding remaining flour as needed, until smooth and elastic. Transfer to
lightly oiled bowl, turning to oil top. Cover with plastic wrap and let
rise in warm, draft-free place until doubled in bulk, 1 hour 15 minutes.
2. Make filling: Meanwhile, combine ricotta, Romano, oregano, salt and
pepper in bowl; set aside. Heat oil in large nonstick skillet over
medium-high heat. Add onions and bell peppers; cook 5 minutes. Reduce heat
to medium; add garlic and cook 5 minutes more, until vegetables are tender.
Cool.
3. Heat oven to 450 degrees. Spray a large cookie sheet with vegetable
cooking spray. Divide dough into 6 equal pieces. Press each piece into a
6-inch circle. Spoon 2 tablespoons ricotta mixture in center of each
circle; top each with 1/3 cup pepper mixture. Fold circles in half; pinch
edges to seal. Transfer to prepared sheet. Bake 23 to 25 minutes, until
golden. (Can be made ahead. Cool completely; wrap well in plastic wrap and
refrigerate overnight or freeze up to 1 week. To reheat one refrigerated
calzone, remove wrap, cover with paper towel and microwave on High 1
minute, until heated through. If frozen, wrap in paper towel and defrost in
microwave 3 minutes, then microwave on High 2 minutes.) Makes 6 servings.
PER SERVING Calories 290 Total Fat 7 g Saturated Fat 2.5 g Cholesterol 11
mg Sodium 466 mg Carbohydrates 47 g Protein 11 g Calcium 135 mg
DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g
or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol
300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein
55 g to 90 g Calcium 1,000 mg (F), 1,000 mg (M)
FROM LHJ ONLINE http://www.lhj.com
(C) Copyright 1998, Meredith Corporation, All Rights Reserved.
Recipe by: LHJ ONLINE http://www.lhj.com
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