Broccoli-Cheese Calzones

Yields: 6 (5-inch) calzones | 5 pts per calzone

Ingredients:

1 (10-oz) package refridgerated pizza dough (room temperature)
fat-free cooking spray
1 c. fat-free ricotta cheese
1/2 c. shredded reduced-fat mozzarella cheese
1 cup finely chopped broccoli
1 egg white
water

Directions:

Set out pizza dough until room temperature and manageable.

Steam the broccoli for 5-7 minutes until bright green and beginning to soften. remove from heat, drain, and set aside.

Stir together the broccoli and cheeses.

Roll or stretch dough into a 15x10" rectangle. Cut into six 5-inch squares. Divide cheese/broccoli mixture among squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well with a fork to seal.

Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the Eggwhite and 1 tsp water; brush over calzones. Bake in a 425º oven about 15 minutes or until golden brown. Let stand for 5 minutes before serving.

Yields: 6 calzones.

Nutritional Info: (per calzone) 270 calories, 3.55 g. fat, 3 g. fiber (5 points per calzone)

Source: Jaime Jeroszko (me!)
Photo Credit: toomanychefs.net