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Mushroom Basil Calzone

Hey, there's a pizza in your pocket. These zesty Italian turnovers are so easy to make (and eat), you can carry them everywhere! Calzones make great party treats, too.

Servings: 4

Equipment: oven, baking sheet, rolling pin, medium bowl

How long does it take?

40 minutes, plus time for dough to thaw if frozen

What's in it?

1 lb frozen bread dough
1/4 cup flour
2 eggs
1 cup low-fat ricotta cheese
1 cup low-fat mozzarella cheese
10 white mushrooms
10 fresh basil leaves or 2 teaspoons dried basil
2 Tablespoons fresh oregano or 2 teaspoons dried oregano
1/4 teaspoon salt
nonstick spray

How to make it:

Step 1: Heat the oven to 450 degrees.

Step 2: Thaw the bread dough.
Remove the bread dough from the freezer and thaw, following the directions on the package.

Step 3: Chop the veggies and cheese.
Wash the fresh herbs and mushrooms. Chop the mozzarella cheese and mushrooms into small pieces (about ¼-inch cubes). Shred the fresh herbs with your clean fingers.

Step 4: Roll out the dough.
Sprinkle a counter or other flat surface with flour. Use a floured rolling pin to roll the dough out until it is a rectangle approximately 1/2 inch thick. Using a sharp knife, cut the dough into four equal rectangles.

Step 5: Mix up the filling.
In a medium bowl, combine the eggs, cheeses, mushrooms, and herbs. Add the salt. Mix well.

Step 6: Fill your calzones.
Place one quarter of the filling onto the center of each dough rectangle. Fold the dough in half to cover all of the filling. Press down around the edges with a floured fork to seal the dough shut (and to keep the cooking juices in).

Step 7: Bake.
Spray a baking sheet with non-stick cooking spray. Place the calzones on the baking sheet, and bake for 25 minutes, or until the edges are toasty brown and the tops are golden. Serve hot, or allow to cool so you can wrap them for the road.

Calzones will keep, wrapped, for 2 or 3 hours. Or you can store them, covered, in the refrigerator for up to 5 days.

Nutrition breakdown:

Calories 392, Protein 23 g, Carbohydrate 51 g, Fat 10 g (saturated fat 5 g), Vitamin A 498 IU (62% of RDA), Calcium 406 mg (34% of RDA), Phosphorus 387 mg (32% of RDA), Zinc 2 mg (20% of RDA), Niacin 5 mg (32% of RDA), Riboflavin 1 mg (42% of RDA), Thiamin 40% of RDA

What's in it for you?

These calzones are a meal in themselves. They have the energy to keep you going and the protein, calcium, and other vitamins to keep your body growing.

Chef's tip:

What's your favorite pizza? Well, good cooks love to experiment with ingredients. So take that bread dough and fill it with your favorite pizza toppings.

Last Modified Date: 10/10/2000