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)
- 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.
- 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.
- 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”