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Ethnic - Calzones

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

olive oil cooking spray
1 c. chopped zucchini
1 c. sliced mushrooms
1/2 c. chopped onion
1/4 c. chopped green bell pepper
1 14 1/2oz. can diced tomatoes with roasted garlic, undrained
2 tsp. Italian seasoning mix
1 c. fat free ricotta cheese
2 c. shredded reduced fat mozzarella cheese, (8oz.)
1 16oz. pkg. hot roll mix
1 1/4 c. hot water
1 tbsp. olive oil
fat free milk


Recipe

Preheat oven to 350.
Spray large skillet with the cooking spray.
Heat and saute the zucchini, mushrooms, onion, and bell pepper for 5 minutes, using a medium heat.
Add the tomatoes with the liquid and the Italian seasoning.
Simmer until the vegetables are tender and the excess liquid is gone, about 10 minutes.
Let cool slightly and stir in the cheeses.
Season to taste with salt and pepper.
Make the hot roll mix according to the package directions, using hot water and oil. Divide the dough into 8 parts and roll each into a 7" circle.
Place about 1/2 c. of the vegetable mixture on each.
Fold in half and seal edges with the tines of a fork.
Brush the tops of the pastries with milk.
Bake about 15 minutes, until browned.
Cut each calzone in half and arrange on a serving platter. Serve warm.
Makes 16 servings.

Nutritional info per serving:
Cal: 185, Fat: 5.8 g, Chol: 7.6 mg, Sod: 379 mg, Prot: 9.4 g, Carb: 23.6 g
Diabetic exchanges: 1 1/2 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat