Calzones (Diabetic) from Healthy Diabetic Recipes

Calzones (Diabetic) Recipe

Recipe Ingredients:

DOUGH

2.00 ts Active dry yeast
1.00 tb Honey
1.25 c Warm water (110 degrees F)
2.00 c Whole wheat flour
2.00 c Unbleached all-purpose flour
0.50 ts Salt (optional)
Nonstick vegetable spray

FILLING

1.00 lb Fresh spinach OR
2.00 pk (10 oz each) frozen spinach
2.00 cl Garlic, crushed
0.50 c Minced onion
1.00 tb Olive oil
1.00 lb (2 cups)Part-skim ricotta
-cheese
1.00 c CHEESE See **
0.50 c Freshly grated Parmesan
-cheese
dash Nutmeg
Salt and freshly ground
-pepper to taste

Recipe Instructions:

** Use grated part-skim mozzarella cheese, or 1 cup
pot, farmer, or low-fat cottage cheese.
Dissovle yeast and honey in water. Stir in flours
and salt (if desired). Knead dough on a floured board
for 10 to 15 minutes. Place in a bowl coated with
nonstick spray, cover, and set in a warm place to rise
until doubled in bulk (1 hour).
Punch the dough down. Divide into 6 sections (or
8) and roll out into rounds approximately 1/4 inch
thick.
Wash, stem, and finely chop spinach. Steam it
quickly over medium-high heat. It is done when wilted
and deep green. Let it cool and squeeze out excess
water. If using frozen spinach, let thaw. Then squeeze
out excess water.
Saute' onion and garlic in olive oil until
translucent and soft.
Combine all filling ingredients; mix well. Season
with salt and pepper to taste.
Fill each dough round with 1/2 cup filling, placing
filling on 1/2 circle and leaving 1/2-inch rim.
Moisten the rim with water, fold the empty side over,
and crimp the edges with a fork.
Bake on a cookie sheet coated with nonstick spray
in a preheated 450 degree F. oven for 15 to 20
minutes, or until crisp and lightly browned. Makes 6
to 8 servings.

Nutritional information per calzone: calories -
383, protein - 21 gm., fat - 11 gm., carbohydrates -
52 gm., cholesterol - 29 mg., sodium - 406 mg.
(without salt), potassium - 488 mg., fiber - 5.6 gm.
Diabetic Exchanges: Starch/Bread - 3, Medium-Fat Meat
- 2.

FROM: The U.C.S.D. Healthy Diet for Diabetics by:
Susan Algert, M.S., R.D., Barbara Grasse, R.D.,
C.D.E., Annie Durning, M.S., R.D. copyright 1990.
Formatted to MM by Trish McKenna.

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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