Veggie Calzones 5 Ww Points Recipes

VEGGIE CALZONES

Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. -Lee Ann Lowe, Gray, Maine

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Veggie Calzones image

Steps:

In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. , On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

Nutrition Facts : Calories 503 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 953mg sodium, Carbohydrate 67g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.

Ingredients

1/2 pound fresh mushrooms, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 plum tomatoes, seeded and chopped
1 can (6 ounces) tomato paste
1 cup shredded Monterey Jack cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 loaves (1 pound each) frozen bread dough, thawed
1 large egg
1 tablespoon water

MEXICAN PORK CHOPS WITH VEGGIES (5 WW POINTS)

This is from the Weight Watcher's Simply the Best cookbook, credited to Julie Hessenflow. My family loves this & we don't think it tastes at all like a "diet" recipe.

Provided by AmyMCGS

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Mexican Pork Chops With Veggies (5 Ww Points) image

Steps:

Preheat oven to 350.
Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish.
Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.
Pour the corn/tomato mixture from the skillet over the pork chops.
Cover with foil, and bake for 45-50 minutes or until pork is cooked through.

Nutrition Facts : Calories 265.3, Fat 4, SaturatedFat 1, Cholesterol 62.9, Sodium 832.6, Carbohydrate 30.7, Fiber 3.8, Sugar 5.5, Protein 30.1

Ingredients

16 ounces boneless pork cutlets or 16 ounces pork chops
1 green bell pepper, chopped
1 onion, chopped
1 (14 1/2 ounce) can diced tomatoes and green chilies (the original recipe called for stewed tomatoes- we like these better)
2 cups corn
1/2 cup salsa
1 1/2 teaspoons oregano
1/2 teaspoon ground cumin