Yield: 6 Servings
|1 pack||Regular active dry yeast|
|1 cup||Warm water (105 to 115 degrees)|
|2 teaspoons||Vegetable oil|
|1½ cup||All-purpose flour (up to)|
|1¾ cup||Whole wheat flour|
|1||Egg white; beaten, -or-|
|1 tablespoon||Cholesterol-free egg product|
|1 cup||Cut-up cooked chicken|
|1 cup||Chopped mushrooms (about 4 ounces)|
|¾ cup||Shredded reduced-fat Mozzarella cheese|
|¼ cup||Chopped onion (about 1 small)|
|⅓ cup||Pizza sauce|
|2 tablespoons||Grated Parmesan cheese|
Date: Fri, 21 Jun 1996 17:33:28 -0400 From: Chris Susalski <DntlQueen@...> Serves 6. From the Betty Crocker's New Choices Cookbook Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and all-purpose flour. Beat until smooth. Mix in enough whole wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic.
Cover bowl and let rest 5 minutes.
Heat oven to 375 degrees. Prepare Chicken-Mushroom Filling; reserve. Spray large cookie sheet with nonstick cooking spray. Divide dough into 6 equal parts. Roll or pat each part into 7-inch circle on lightly floured surface, turning dough over occasionally to coat with flour.
Place about ⅓ cup filling on half of each circle; spread to within 1 inch of edge. Fold dough over filling; press edge with fork to seal, or fold edge up and pinch securely to seal. Place on cookie sheet; brush with egg white. Cut several slits in top surface of dough to vent steam. Bake 25 to 30 minutes or until golden brown.
Chicken-Mushroom Filling: Mix all ingredients.
Nutrition info for 1 serving: Calories - 330, Protein - 19 g, Carbohydrate ~ 48 g, Fat - 7 (4 Unsat, 3 Sat), Dietary Fiber - 5 g, Cholesterol - 30 mg, Sodium - 400 mg, Potassium 360 mg.
EAT-L DIGEST 21 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .