Ingredients:
3/4 Cup Warm Water (105F-115F)
1 tsp Sugar
1 Package Active Dry Yeast
2 Cups All-Purpose Flour
1/2 Cup Whole-Wheat Flour
3/4 tstp Salt
1 Large Egg
1 Cup Shredded Part Skim Mozzarella Cheese
3/4 Cup Part Skim Ricotta Cheese
2 Plum Toatoes, chopped
1/2 Green Bell Pepper, seeded and diced
3 Scallions, thinly sliced
2 tbs Chopped Fresh Basil
1/4 tsp Freshly Ground Pepper
Directions:
1. Combine the water and sugar in a small bowl. Springle in the yeast and let stand until foamy, about 5 minutes.
2. Combine the all-purpose flour, whole wheat flour, and salt in a food processed. With the machine running, scape the yeast mixture and the egg through the feed tube; pulse until the dough forms into a smooth ball, about 1 minute.
3. Spray a large bowl with non-stick spray; put the dough in the bowl. cover tight with palstic wrap and let the dough rise in a warm, draft free place until it doubles in size, about 1 hour.
4. Meanwhile, combine the mozzarella, ricotta, tomatoes, bell pepper, scallions, basil, and pepper in a medium bowl.
5. Preheat the oven to 400F. Spray a baking sheet with nonstick spray; set aside.
6. Punch down the dough. Sprinkle a work surface lightly with flour. Turn the dough onto the surface and cut into 6 pieces. Knead each peice lightly, then with a lightly flour rolling pin, roll each into a 6-inch circle. Mound one sixth of the cheese mixture on half of each circle, then brush the edges lightly with water. Fold the dough over the filling; crimpe edges to seal. Transfer the calsones to the baking sheet; make three 1-inch slashes on top of each with a sharp knife. Bake until golden brown, 20-23minutes.
Yields: 6 Servings, 6pts each.
Per Serving (1 calsone): 304 cal 7g Fat, 4g Sat Fat, 56mg Chol, 432mg Sod, 45g Carb, 3g Fib, 16g Prot, 228 mg Calc.
Note: I plan to add some cooked portabella mushrooms, garlic, and white/yellow onions instead of scallions.
