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    7 pt. Broccoli Mushroom Calzone


    Source of Recipe


    Natural Land

    List of Ingredients




    ***PASTRY***
    2 cups unbleached all purpose flour
    3/4 cup whole wheat flour
    1 teaspoon salt
    2 packages dry active yeast
    3/4 cup warm water
    1 teaspoon honey
    1 medium potato peeled, cooked & riced

    ***FILLING***
    1 cup scallions
    1/4 cup green bell pepper chopped
    3 cloves garlic
    2 tablespoons olive oil
    4 cups mushrooms sliced
    4 cups broccoli cut small florets
    1/4 cup white wine or sherry
    3 tablespoons light soy sauce (optional)
    1 teaspoon thyme chopped
    1 tablespoon cornstarch dissolved in
    2 tablespoons cold water

    Recipe



    1. In a large bowl, combine 1 cup all-purpose flour with whole-wheat flour, salt, and yeast. In a small bowl, combine water and honey and heat to 125¡. Add to dry ingredients and mix well. Stir in potato. Add only enough reserved flour for dough to pull away from sides of bowl.

    2. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a pan-sprayed bowl, cover and place in a warm, draft-free spot and let rise until doubled in bulk, about 1 hour.

    3. While dough is rising, saute scallions, pepper and garlic in oil. Add mushrooms and saute 2 minutes or until juices begin to flow. Add broccoli and continue to simmer 2 minutes. Turn heat to medium, add wine and let it burn off, 1 or 2 minutes. Add soy sauce and thyme. Lower heat to a simmer. Stir in dissolved cornstarch and simmer, stirring until thickened, about 2 minutes.

    4. Preheat oven to 450¡. Punch down dough, divide into 5 balls and roll each into a circle. Place equal amounts of filling in centers and fold in half. With a fork, close and flute the edges. Bake on a cornmeal dusted pizza pan for 15 to 20 minutes, or until browned.

    Makes 5 calzones.

    Nutrition Analysis per Serving: Servings : 5 Calories : 430 Sodium (mg): 880 Carbohydrate(g): 70 Protein (g): 13 Fat (g): 0 Fiber (g): 10 Cholesterol(mg): 0

    REG 6 shared by Sherilyn Schamber, CA, USA
    posted to MasterMixes list by "Debbie Leger" on Sep 4, 1999.

 

 

 

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