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Calzones

Source of Recipe

Diabetic Gourmet/"1,001 Recipes For People with Diabetes" by Surrey Books


Recipe Introduction

Serves: 16 Nutritional Information Per Serving: Calories: 185, Fat: 5.8 g, Cholesterol: 7.6 mg, Sodium: 379 mg, Protein: 9.4 g, Carbohydrate: 23.6 g Diabetic Exchanges: 1-1/2 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat

List of Ingredients

- Olive oil cooking spray
- 1 cup chopped zucchini
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 can (14-1/2 oz) diced tomatoes with roasted garlic, undrained
- 2 teaspoons Italian seasoning
- 1 cup fat-free ricotta cheese
- 2 cups (8 ounces) shredded reduced-fat mozzarella cheese
- 1 package (16 ounces) hot roll mix
- 1-1/4 cups hot water
- 1 tablespoon olive oil
- Fat-free milk






Recipe

Spray large skillet with cooking spray; heat over medium
heat until hot. Saute zucchini, mushrooms, onion, and
bell pepper 5 minutes.

Add tomatoes and liquid and Italian seasoning to skillet;
simmer until vegetables are tender and excess liquid is gone,
about 10 minutes. Cool slightly; stir in cheeses and season
to taste with salt and pepper.

Make hot roll mix according to package directions, using
hot water and oil. Divide dough into 8 parts; roll each
into 7-inch circle. Place about 1/2 cup vegetable mixture
on each; fold in half and seal edges with tines of fork.
Brush tops of pastries with milk.

Bake at 350 degrees until browned, about 15 minutes. Cut each
calzone in half and arrange on serving platter. Serve warm.