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Whole Wheat Calzones With Broccoli And Mozzarella Cheese Recipe
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs), divided (105 To 115)|
|Whole wheat flour||1 3⁄4 Cup (28 tbs)|
|Unbleached flour||1 Cup (16 tbs)|
|Whole wheat flour||3 Tablespoon, divided|
|Vegetable cooking spray||1|
|Chopped broccoli flowerets||3 Cup (48 tbs) (Fresh)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄3 Cup (5.33 tbs)|
|Oil free italian dressing||1⁄3 Cup (5.33 tbs) (Commercial)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Shredded part-skim mozzarella cheese||6 Ounce (1 1/2 Cups)|
|Freshly grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2319 Calories from Fat 441
% Daily Value*
Total Fat 50 g77.5%
Saturated Fat 25.6 g127.8%
Trans Fat 0 g
Cholesterol 346.7 mg115.6%
Sodium 2715.3 mg113.1%
Total Carbohydrates 362 g120.7%
Dietary Fiber 41.5 g166%
Sugars 22.2 g
Protein 125 g249.6%
Vitamin A 398.1% Vitamin C 546.7%
Calcium 202% Iron 129.6%
*Based on a 2000 Calorie diet
Combine remaining 3/4 cup warm water and honey; add to yeast mixture, stirring genrty.
Gradually stir in 1 2/3 cups whole wheat flour, unbleached flour, and salt ro make a soft dough.
Sprinkle 1 tablespoon whole wheat flour evenly over work surface.
Turn dough our onto floured surface, and knead until smooth and elasrtc (about 8 to 1 0 minutes).
Place dough in a large bowl that has been coartd with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), free from drofts, 45 minutes or until doubled in bulk.
Cook broccoli in boiling water 3 minutes or until crisp-render.
Drain; rinse with cold water, and drain again.
Combine broccoli, onion, shredded carrot, and dressing in a small bowl.
Punch dough down, and divide into 6 equal portions.
Shape each portion into a ball; cover and let rest 5 minutes.
Sprinkle 1 teaspoon flour over work surface.
Roll one portion into a 7-inch circle.
Repeat with remaining portions, using 1 teaspoon whole wheat flour for each circle.
Divide broccoli mixrute into 6 portions.
Place one portion on half of each circle of dough.
Sprinkle pepper and mozzarella cheese evenly over broccoli mixrute.
Combine egg and warer,-moisren edges of circles with egg mixrute.
Fold circles in half; crimp edges to seal.
Sprinkle each with 1 teaspoon Parmesan cheese.
Bake at 425° for 10 minutes or until golden brown