Whole Wheat Mini Calzones with Turkey Pepperoni and Veggies
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Whole Wheat Mini Calzones with Turkey Pepperoni and Veggies calories by ingredient
Introduction
A calzone recipe with no trans fat (all the pre-made pizza dough I found at the store had partially hydrogenated crap in it!)If you only have ricotta OR mozzarella that is OK, just use .5 cup total cheese.
DO NOT sub artificial sweetener for the sugar... yeast cannot digest it, lol A calzone recipe with no trans fat (all the pre-made pizza dough I found at the store had partially hydrogenated crap in it!)
If you only have ricotta OR mozzarella that is OK, just use .5 cup total cheese.
DO NOT sub artificial sweetener for the sugar... yeast cannot digest it, lol
Number of Servings: 4
Ingredients
-
1.5 cups whole wheat flour
1 cup white flour
Yeast - 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 oil
2 tbsp basil OR 1 tbsp dried basil
1 egg white or 1/8 cup egg beaters
2 tbsp parmesan cheese
To sautee the veggies*:
Nonstick spray or 1 tsp oil
1.5 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
Directions
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