Title: Chicken Calzones
Categories: Poultry
Yield: 6 Servings

1 pk Regular active dry yeast
1 c Warm water (105 to 115
-degrees)
1 tb Sugar
2 ts Vegetable oil
1/2 ts Salt
1 1/2 c All-purpose flour
1 1/4 -(up to)
1 3/4 c Whole wheat flour
1 Egg white; beaten, -or-
1 tb Cholesterol-free egg product

--------------------------CHICKEN-MUSHROOM FILLING--------------------------
1 c Cut-up cooked chicken
1 c Chopped mushrooms (about 4
-ounces)
3/4 c Shredded reduced-fat
-Mozzarella cheese
1/4 c Chopped onion (about 1
-small)
1/3 c Pizza sauce
2 tb Grated Parmesan cheese

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

From: Chris Susalski

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

Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and
all-purpose 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 Chicken-Mushroom Filling; reserve. Spray
large cookie sheet with nonstick cooking spray. Divide dough into 6 equal
parts. Roll or pat each part into 7-inch 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.

Chicken-Mushroom 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.

EAT-L DIGEST 21 JUNE 1996

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