Recipe - Chicken Calzones

1 pack Regular active dry yeast
1 cup Warm water (105 to 115
degrees)
1 tablespoon Sugar
2 teaspoon Vegetable oil
One half teaspoon Salt
1 One half cup Allpurpose flour
1 One fourth (up to)
1 Three fourths cup Whole wheat flour
1 Egg white; beaten, or
1 tablespoon Cholesterolfree egg product

CHICKENMUSHROOM FILLING
1 cup Cutup cooked chicken
1 cup Chopped mushrooms (about 4
ounces)
Three fourths cup Shredded reducedfat
Mozzarella cheese
One fourth cup Chopped onion (about 1
small)
1/3 cup Pizza sauce
2 tablespoon Grated Parmesan cheese

Date: Fri, 21 Jun 1996 17:33:28 0400

From: Chris Susalski DntlQueen@AOL.COM

Serves 6. From the Betty Crocker's New Choices Cookbook

Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and
allpurpose flour. Beat until smooth. Mix in enough whole wheat flour to
make dough easy to handle. Turn dough onto lightly floured surface; gently
roll in flour to coat. Knead about 5 minutes or until smooth and elastic.
Cover bowl and let rest 5 minutes.

Heat oven to 375 degrees. Prepare ChickenMushroom Filling; reserve. Spray
large cookie sheet with nonstick cooking spray. Divide dough into 6 equal
parts. Roll or pat each part into 7inch circle on lightly floured
surface, turning dough over occasionally to coat with flour.

Place about 1/3 cup filling on half of each circle; spread to within 1 inch
of edge. Fold dough over filling; press edge with fork to seal, or fold
edge up and pinch securely to seal. Place on cookie sheet; brush with egg
white. Cut several slits in top surface of dough to vent steam. Bake 25 to
30 minutes or until golden brown.

ChickenMushroom Filling: Mix all ingredients.

Nutrition info for 1 serving: Calories 330, Protein 19 g, Carbohydrate
~ 48 g, Fat 7 (4 Unsat, 3 Sat), Dietary Fiber 5 g, Cholesterol 30 mg,
Sodium 400 mg, Potassium 360 mg.

EATL DIGEST 21 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.