Whole Wheat Mini Calzones with Turkey Pepperoni and Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cups whole wheat flour1 cup white flourYeast - dry active, .25 oz (1 packet)1 tsp sugar (not artificial sweetener).5 tsp sea salt.25 cup fat free Ricotta cheese.25 cup 2% milkfat Mozzarella Cheese (shredded)14 slices Turkey Pepperoni 1 tbsp olive oil2 tbsp basil OR 1 tbsp dried basil1 egg white or 1/8 cup egg beaters2 tbsp parmesan cheeseTo sautee the veggies*:Nonstick spray or 1 tsp oil1.5 cup total of whatever veggies you prefer (I used onion, green pepper, mushroom, and Eggplant)*Optional ingredients: Garlic, Red Onion, Broccoli, Cauliflower, Zucchini, Snow Peas, Carrots and Leeks, Spinach, Diced Tomato, Asparagus, any vegetable works! Sauce for dipping
1. To Make Dough: In a large bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of white flour, mix until smooth. Gradually stir in the 1.5 cup wheat flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a non-stick-sprayed bowl. Cover with a damp towel and let rise for 40 minutes, or until almost doubled.
2. To Make Filling: While dough is rising, combine the ricotta cheese, Mozzarella cheese, pepperoni, basil, and Parmesan, refrigerate. Sautee your veggies (if using) in 1 tsp oil until desired texture (they will cook a bit more in the calzone). Add garlic, Mix well, and refrigerate to chill.
3. Preheat oven to 375 degrees F (190 degrees C).
4. When dough is ready, punch it down and separate it into 2 equal parts. Then do it again to get 4ths. With your hands, press parts out into thin circles on a lightly floured surface. Fill each circle with 1/4 of the cheese/meat filling and 1/4 veggie filling. Fold over each of 4 corners, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot, with sauce for dipping (sauce not included in calories).
Serving Size: 1 calzone (recipe makes 4)
Number of Servings: 4
2. To Make Filling: While dough is rising, combine the ricotta cheese, Mozzarella cheese, pepperoni, basil, and Parmesan, refrigerate. Sautee your veggies (if using) in 1 tsp oil until desired texture (they will cook a bit more in the calzone). Add garlic, Mix well, and refrigerate to chill.
3. Preheat oven to 375 degrees F (190 degrees C).
4. When dough is ready, punch it down and separate it into 2 equal parts. Then do it again to get 4ths. With your hands, press parts out into thin circles on a lightly floured surface. Fill each circle with 1/4 of the cheese/meat filling and 1/4 veggie filling. Fold over each of 4 corners, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot, with sauce for dipping (sauce not included in calories).
Serving Size: 1 calzone (recipe makes 4)
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 383.3
- Total Fat: 6.8 g
- Cholesterol: 13.6 mg
- Sodium: 486.8 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 6.2 g
- Protein: 16.6 g
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