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Veggie Calzones




Source of Recipe


Internet


List of Ingredients




CRUST
- 2 1/4 cups bread flour
- 2/3 cup oat bran
- 1 1/2 teaspoons Rapid Rise yeast
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup water


FILLING
- 1 1/4 cups fresh spinach
- 1/4 cup onions, chopped
- 1 1/4 cups non/lowfat ricotta cheese
- 3/4 cup non/lowfat grated mozzarella cheese
- 3 tablespoons non/lowfat grated Parmesan cheese
- 3/4 teaspoon dried Italian seasoning


SAUCE
- 2 cups non/lowfat tomato sauce



Recipe



- In a large bowl, combine 1 1/4 cups of the flour with the oat bran, yeast, sugar, and salt and stir well.

- Place the water in a saucepan, and heat on medium heat. Add the water to the flour mixture, and stir for 1-2 minutes. Stir in enough of the remaining flour, 1 tablespoon at a time, to form a stiff dough.

- Sprinkle 2 tablespoons of the remaining flour over a flat surface, and place the dough onto the surface.

- Knead the dough for 5 minutes, gradually adding enough of the remaining flour to from a smooth ball.

- Coat a large bowl with nonstick cooking spray (nonfat), and place the dough in the bowl. Cover the bowl with a towel, and let rise for about 30-40 minutes.

- When the dough has risen divide it into 6 portions, and shape each portion into a ball. Using a rolling pin, roll each ball into a circle.

- Combine all of the filling ingredients in a medium-sized bowl, and stir well. Spread the filling on the top half of each circle of dough. Brush a little water around the outer edges of each circle, fold the bottom half over the top half, and firmly press the edges together to seal.

- Place the calzones on the baking sheet. Bake at 450 degrees F for 15-18 minutes. Serve the calzones hot with warm sauce spread over top.


YIELD: 6 Servings

Nutritional Information:

Serving size: 1 calzone
Calories: 270
Fat: 1 g
Protein: 20 g
Carbohydrates: 35 g
Fiber: 3.5 g
Sodium: 340 mg