Pepper Calzones

[Guest guest]

* Exported from MasterCook *

 

Pepper Calzones

 

Recipe By : LHJ ONLINE http://www.lhj.com

Serving Size : 6 Preparation Time :0:00

Categories : Cheese Peppers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DOUGH

1 cup warm water -- (105 to 115 degrees)

1/2 teaspoon sugar

1 teaspoon active dry yeast

1 cup whole wheat flour

1 tablespoon olive oil

1/2 teaspoon salt

1 1/2 cups all-purpose flour -- up to 1 3/4 cups

FILLING

3/4 cup part-skim ricotta cheese

2 tablespoons freshly grated romano or parmesan cheese

2 teaspoons chopped fresh oregano or 1/2 t. dried -- crumbled

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 teaspoon olive oil

1 cup chopped onions

1 red bell pepper -- cut into 1/4 " dice

1 green bell pepper -- cut into 1/4 " dice

1/2 teaspoon minced garlic

vegetable cooking spray

 

1. Make dough: Combine warm water and sugar in large bowl. Sprinkle yeast

over top; let stand 10 minutes until creamy. Stir in whole wheat flour with

a large wooden spoon. Cover and let stand in a warm, draft-free place 30 to

40 minutes until mixture is slightly bubbly around edges. Stir in olive oil

and salt. Gradually stir in 1 1/2 cups all-purpose flour until dough comes

away from side of bowl. On lightly floured surface, knead dough 10 minutes,

adding remaining flour as needed, until smooth and elastic. Transfer to

lightly oiled bowl, turning to oil top. Cover with plastic wrap and let

rise in warm, draft-free place until doubled in bulk, 1 hour 15 minutes.

 

2. Make filling: Meanwhile, combine ricotta, Romano, oregano, salt and

pepper in bowl; set aside. Heat oil in large nonstick skillet over

medium-high heat. Add onions and bell peppers; cook 5 minutes. Reduce heat

to medium; add garlic and cook 5 minutes more, until vegetables are tender.

Cool.

 

3. Heat oven to 450 degrees. Spray a large cookie sheet with vegetable

cooking spray. Divide dough into 6 equal pieces. Press each piece into a

6-inch circle. Spoon 2 tablespoons ricotta mixture in center of each

circle; top each with 1/3 cup pepper mixture. Fold circles in half; pinch

edges to seal. Transfer to prepared sheet. Bake 23 to 25 minutes, until

golden. (Can be made ahead. Cool completely; wrap well in plastic wrap and

refrigerate overnight or freeze up to 1 week. To reheat one refrigerated

calzone, remove wrap, cover with paper towel and microwave on High 1 minute,

until heated through. If frozen, wrap in paper towel and defrost in

microwave 3 minutes, then microwave on High 2 minutes.) Makes 6 servings.

 

PER SERVING Calories 290 Total Fat 7 g Saturated Fat 2.5 g Cholesterol 11 mg

Sodium 466 mg Carbohydrates 47 g Protein 11 g Calcium 135 mg

 

DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or

less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg

or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to

90 g Calcium 1,000 mg (F), 1,000 mg (M)

 

FROM LHJ ONLINE http://www.lhj.com

 

© Copyright 1998, Meredith Corporation, .

 

Converted by MC_Buster. KES/12 Mar 99

 

 

 

- - - - - - - - - - - - - - - - - -