Jan 28, 2008 9:45 am US/Pacific
Weight Watcher's Broccoli Calzones
Serves 8, 7 points each
Ingredients
1 T olive oil
2 pkgs. (10 oz. ea) frozen chopped broccoli, thawed
4 garlic cloves, chopped
1/4 teaspoon red-pepper flakes
flour, for rolling dough
2 packages (1 lb. each) balls, fresh or frozen pizza dough, thawed in frozen
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1 and 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
coarse salt and ground pepper
Prepared tomato sauce, optional
1 medium red onion, finely chopped
Directions
1. In a large nonstick skillet, heat oil over medium heat. Add onion, cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
2. Preheat oven to 400 degrees. Form calzones. Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3 by 4 inch oval, then stretch again, this time to a 6 by 8 inch oval. (Let dough rest a few minutes if too elastic to work with.)
3. Stir cheeses into cooled broccoli mixture, season generously with salt and pepper. Assemble calzones. Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2 inch border, fold over to form a half moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
4. Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper, reshape if needed.
5. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.
