An Italian specialty that uses refrigerated buttermilk flaky biscuits, making preparation a cinch.

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. Beween 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 biscuit; 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 immediately.

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 fibre

– from the book, “Simply Light Cooking, 250 Recipes from the Kitchens of Weight Watchers”

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