Chicken calzones

Yield: 6 Servings

Measure Ingredient
1 pack Regular active dry yeast
1 cup Warm water (105 to 115 degrees)
1 tablespoon Sugar
2 teaspoons Vegetable oil
½ teaspoon Salt
1½ cup All-purpose flour (up to)
1¾ cup Whole wheat flour
1 \N 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.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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