Broccoli-Spinach-Pepper Calzone (2.5 PTS)

Recipe Ingredients

1		Quick pizza dough - * see recipe
1 teaspoon	5ml	Caraway seed
1 tablespoon	15ml	All-purpose flour
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onion
1 cup	237ml	Red bell pepper - cut in thin strips (medium)
1 cup	146g / 5.1oz	Chopped steamed broccoli
10 oz	284g	Frozen chopped spinach - thawed, squeezed dry
1/2 cup	118ml	Sauerkraut - rinsed
2 1/4 oz	63g	Sharp cheddar cheese - shredded

Recipe Instructions

1. Place oven rack on lowest rung. Preheat oven to 450 oF. Spray a 10"

pizza pan with nonstick cooking spray. 2. Sprinkle dough with caraway

seeds and work in with your fingers, kneading well to combine. 3. Sprinkle

work surface with flour. Turn dough out onto prepared work surface and

roll into a 12" round. Place in prepared pizza pan and set aside. 4.

Place medium nonstick skillet over medium-high heat 30 seconds. Add 2

teaspoons of the oil; heat 30 seconds more. Add onion and pepper and

cook, stirring frequently, until soft, 7-8 minutes. Stir in broccoli,

spinach and sauerkraut; cook, stirring gently, until liquid is absorbed,

about 3 minutes. Remove from heat and stir in cheese. 5. Spread spinach

mixture over one half of dough round, leaving a 1 1/2" border along the

edge. Fold dough over filling and fold over edges to seal, pressing

firmly. Crimp to form a decorative edge. Pierce several times with a

fork. Brush with remaining teaspoon oil and bake until firm and golden

Serving (2" wide wedge) provides: 1/2 fat, 1 1/2 v, 1/2 p, 2 b, 15 cal.

Per serving: 284 cal, 8 g fat, 3 g sat, 11 mg chol, 337 mg sod, 44 g fib,

11 g pro, 159 mg calcium.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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