Recipe Week #  1
BROCCOLI CALZONES

These nutritional and nifty pockets can easily be tucked into a lunchbox. To make them a meal, serve with a green salad and fruit for dessert.

• 1 ½ cups chopped broccoli

• 1 ½ cups chopped tomato  (may used canned, drain juice)

• 1 cup part-skim mozzarella cheese, grated

• 2/3 cup low-fat ricotta cheese

• ¼ cup finely minced onion

• 2 teaspoons dried basil

• Garlic salt

• Fresh pepper

• 20 ounces whole-wheat pizza dough (purchase in supermarket)  *

• Cooking spray

Preheat the oven to 475 degrees.  Divide the pizza dough into 6 equal-sized pieces.  Dust the counter with flour and roll each piece of dough into a circle about 8 inches in diameter.  In a medium bowl, combine the chopped broccoli, tomato, mozzarella cheese, ricotta cheese, and dried basil.  Season to taste with garlic salt and fresh pepper.  Spray a baking sheet with cooking spray.  Divide the filling mixture into six portions.  Place each portion on half of the circle of the six pieces of dough.  Fold the dough over and pinch the edges to seal.  Make 2 slits in the top to allow the steam to escape.  Place on baking sheets and bake until they are golden brown, about 12 – 15 minutes.  Serve.  Makes six calzones.

Nutritional analysis per serving: 379 calories, 18 grams protein, 53 grams carbohydrates, 12 grams fat (0 grams trans fat), 906 mg. sodium, 8 grams fiber.  Bonus:  45% RDA of Vitamin C, 29% RDA of calcium, 32% RDA of Vitamin K.

* Recipe for whole-wheat pizza dough at  www.cherylwixsonskitchen.org

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.