WEIGHT-WATCHER-STYLE CALZONE
Source of Recipe
Arthur Schwartz The Food Maven
Recipe Introduction
Arthur's young chef friend Michael Glossman – find information about his catering
services and jumbo custom cookies at www.distinctivepalate.com – taught him this
recipe, which he initially poo-poo-ed but am now addicted to – Use good parmagiano cheese, it taste good. Don’t
use substitutes, unless it something delicious, like the grated ounce of
well-aged Gouda I put in recently. The other two ingredients for the filling –
low-fat or non-fat ricotta, and part-skim mozzarella – are just a bulky, creamy
background for other flavors. So I always add a good measure of freshly ground
black pepper. I like a tablespoon or so of minced sundried tomato. One day I
mixed in fresh chives. Any herb will do, really. I’ve tucked in sliced tomato
sprinkled with oregano, for a more pizza feel. You could even add a slim slice
of ham and call the calzone 8, instead of 7 Weight Watcher points. I eat this
for lunch with cut up cucumber, scallions … whatever vegetables I have, raw or
leftover cooked from the night before (it happens) … vegetables are point-free
on Weight Watchers.
List of Ingredients
1/4 cup low-fat or no-fat ricotta
1/4 cup shredded low-fat mozzarella
2 tablespoons freshly grated Parmigiano-Reggiano or pecorino
1 small whole-wheat pita
Recipe
Preheat the oven to 425 degrees.
In a small bowl, blend the first three ingredients together very well.
Cut a 4-inch long opening into one side of the pita. Carefully open the pita
pocket.
Scooping up half the cheese mixture at a time on a spatula, tuck the filling
way down into the bottom of the pita pocket. Spread it out a bit. Add the
remaining filling and spread it. Lightly press the pita together.
Place on a baking sheet and bake for 8 to 10 minutes, until the pita becomes
very crisp and the cheese is melted and oozy.
Eat immediately
7 or 8 points!
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