PIZZA CALZONES - DIABETIC
A very tasty pizza pocket originally from Company's Comming Diabetic cooking, easy and nice to have tucked away in the freezer for lunches. (recipe easily doubles)
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Saute chicken, onion, garlic and zucchini in a large non stick fry pan until no pink remains in chicken and liquid is evaporated.
- Stir in tomato sauce, oregano, basil, pepper and chillies flakes. Heat, uncovered on low for 10 minutes until thickened. Remove from heat. Let stand to cool slightly; stir in cheeses. Set aside.
- Combine whole wheat flour, first amount of all purpose flour, baking powder and salt in a large bowl; make a well in the centre.
- Combine canola oil and first amount of milk in a small bowl; add all at once to the dry ingredients; stir with a fork, just until moistened.
- Turn out onto a lightly floured board using second amount of all purpose flour; gently knead dough 8 to 10 times. Divide dough into 8 portions; roll each out to a 6 inch circle. Place 1/3 cup filling to one side of centre, moisten edge of dough with some of the second amount of milk. Bring unfilled side of dough over filling and press edges together with fork tines to seal well. Cut slits in top with tip of a sharp knife; place on greased baking sheet. Brush with remaining milk; bake in 400F degree oven for 15 to 18 minutes until golden brown.
- Diabetic choices: 2 starch; 1/2 fruit & veggies; 1 1/2 protein; 1 fat & oil.
Nutrition Facts : Calories 294.2, Fat 12.5, SaturatedFat 3.9, Cholesterol 41.1, Sodium 684.5, Carbohydrate 29.7, Fiber 2.5, Sugar 2.5, Protein 16.7
EASY PIZZA CALZONES
These are yummy, quick, and easy calzones that can be eaten hot or frozen and taken for a easy heat up lunch. They're also versatile and you can put in any kind of pizza toppings you like!
Provided by The Milocat
Categories Lunch/Snacks
Time 20m
Yield 4 calzones, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425.
- Unroll the pizza dough onto a large cookie sheet.
- Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet.
- Cut into 4 equal size rectangles.
- In a bowl, mix sauce, cheese, and toppings.
- Spoon equal amounts of toppings into the middle the rectangles.
- Lightly spread out the sauce mixture.
- Fold one corner so that it meets with the opposite corner.
- Crimp the edges so that the calzones seal.
- Mix olive oil and parmesan cheese mix.
- Brush with olive oil and parmesan cheese mixture.
- Bake in oven for 10 minutes.
- Serve hot or freeze for later.
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- Preheat oven to 400f degrees. Saute chicken, onion, garlic and zucchini in a large non stick fry pan until no pink remains in chicken and liquid is evaporated.
- Stir in tomato sauce, oregano, basil, pepper and chillies flakes. Heat, uncovered on low for 10 minutes until thickened. Remove from heat. Let stand to cool slightly; stir in cheeses. Set aside.
- Combine whole wheat flour, first amount of all purpose flour, baking powder and salt in a large bowl; make a well in the centre. Combine canola oil and first amount of milk in a small bowl; add all at once to the dry ingredients; stir with a fork, just until moistened.
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