Pepper calzones

Yield: 6 servings

Measure Ingredient
DOUGH
1 cup Warm water; (105 to 115
; degrees)
½ teaspoon Sugar
1 teaspoon Active dry yeast
1 cup Whole wheat flour
1 tablespoon Olive oil
½ teaspoon Salt
1½ cup All-purpose flour; up to 1 3/4 cups
FILLING
¾ cup Part-skim ricotta cheese
2 tablespoons Freshly grated romano or parmesan cheese
2 teaspoons Chopped fresh oregano or 1/2 t. dried; crumbled
½ teaspoon Salt
¼ 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
½ 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 1½ 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 ⅓ 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 2½ 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

(C) Copyright 1998, Meredith Corporation, All Rights Reserved.

Recipe by: LHJ ONLINE

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