W
Worker Bee
Guest
Yes, I do actually have some "lighter" versions of traditional recipes. LOL This happens to be one of them. They're actually quite tasty nonetheless. 
Makes 10 servings, 1 calzone each
2 1/2 teaspoons olive or vegetable
oil
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell
pepper
1 garlic clove, minced
4 large plum tomatoes,
blanched, peeled, seeded,
and chopped
1 tablespoon finely chopped
fresh basil
1 tablespoon finely chopped
Italian (flat-leaf) parsley
1/2 cup plus 2 tablespoons part-
skim ricotta cheese
1/8 teaspoon oregano leaves
10 ready -to - bake refrigerated
buttermilk flaky biscuits
(1 ounce each)
1. Preheat oven to 400 F. In 9-inch nonstick skillet heat oil; add
onion, pepper, and garlic and cook over medium-high heat, stirring
frequently, until onion is softened, about 3 minutes. Add tomatoes,
basil, and parsley and cook, stirring constantly, until moisture has
evaporated, about 2 minutes. Set aside and let cool slightly. Stir in
cheese and oregano.
2. Between 2 sheets of wax paper roll each biscuit into a 5-inch
circle. Spoon an equal amount of vegetable-cheese mixture onto center
of each bisciut; fold each biscuit in half to enclose filling. Press
edge of each biscuit with tines of fork to seal filling.
3. Arrange calzones on nonstick baking sheet and bake until golden,
about 10 minutes. Serve immediatel
Each serving provides: 1/4 fat; 1/4 protein; 1/2 vegetable; 1 bread
Per serving: 125 calories; 4 g protein; 6 g fat; 15 g carbohydrate;
49 mg calcium; 317 mg sodium; 5 mg cholesterol; 0.5 dietary fiber
(This figure does not include biscuits; nutrition analysis not
available)
Reduced cholesterol
Makes 10 servings, 1 calzone each
2 1/2 teaspoons olive or vegetable
oil
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell
pepper
1 garlic clove, minced
4 large plum tomatoes,
blanched, peeled, seeded,
and chopped
1 tablespoon finely chopped
fresh basil
1 tablespoon finely chopped
Italian (flat-leaf) parsley
1/2 cup plus 2 tablespoons part-
skim ricotta cheese
1/8 teaspoon oregano leaves
10 ready -to - bake refrigerated
buttermilk flaky biscuits
(1 ounce each)
1. Preheat oven to 400 F. In 9-inch nonstick skillet heat oil; add
onion, pepper, and garlic and cook over medium-high heat, stirring
frequently, until onion is softened, about 3 minutes. Add tomatoes,
basil, and parsley and cook, stirring constantly, until moisture has
evaporated, about 2 minutes. Set aside and let cool slightly. Stir in
cheese and oregano.
2. Between 2 sheets of wax paper roll each biscuit into a 5-inch
circle. Spoon an equal amount of vegetable-cheese mixture onto center
of each bisciut; fold each biscuit in half to enclose filling. Press
edge of each biscuit with tines of fork to seal filling.
3. Arrange calzones on nonstick baking sheet and bake until golden,
about 10 minutes. Serve immediatel
Each serving provides: 1/4 fat; 1/4 protein; 1/2 vegetable; 1 bread
Per serving: 125 calories; 4 g protein; 6 g fat; 15 g carbohydrate;
49 mg calcium; 317 mg sodium; 5 mg cholesterol; 0.5 dietary fiber
(This figure does not include biscuits; nutrition analysis not
available)
Reduced cholesterol