Calzone Recipe - Cooking Index
Calzone Recipe - Cooking Index
| Frozen whole-wheat bread dough - thawed not risen | ||
| 1 | Egg white - lightly beaten | |
| 6 | Boneless skinless chicken breasts | |
| 10 oz | 284g | Frozen chopped spinach |
| 8 oz | 227g | Part-skim Ricotta cheese |
| 1 teaspoon | 5ml | Minced garlic |
| 1 | Egg white | |
| 1 tablespoon | 15ml | Chopped parsley |
| 4 teaspoons | 20ml | Grated Parmesan cheese |
Thaw the bread dough and cut it into 6 pieces. On a floured surface, press each into a circle and roll into an oval 8 inches long by 6 inches wide. Brush the edges with egg white.
Preheat oven to 350 degrees. Slice each chicken breast into 4 strips and place pieces in the center of each oval. Thaw and totally drain the spinach. Combine it with the Ricotta, garlic, egg white, Parmesan, parsley, and seasonings.
Distribute filling over the chicken, fold over the dough pressing the edges together. Crimp with a fork and place on a nonstick baking sheet. Bake 15 to 20 minutes or until browned and crisp. Serve immediately.
This recipe yields 6 servings.
Nutritional Analysis Per Serving: Calories 400; Fat (grams) 13; Percent calories from fat 29; Percent polyunsaturated 7; Percent saturated 11; Percent monounsaturated 11; Cholesterol (milligrams) 96; Sodium (milligrams) 725; Protein (grams) 41; Carbohydrate (grams) 30; Fiber (grams) 4.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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