WEIGHT-WATCHER-STYLE CALZONE
Source of Recipe
Arthur Schwartz The Food Maven
Recipe Introduction
Arthur's young chef friend Michael Glossman find information about his catering
services and jumbo custom cookies at www.distinctivepalate.com taught him this
recipe, which he initially poo-poo-ed but am now addicted to Use good parmagiano cheese, it taste good. Dont
use substitutes, unless it something delicious, like the grated ounce of
well-aged Gouda I put in recently. The other two ingredients for the filling
low-fat or non-fat ricotta, and part-skim mozzarella are just a bulky, creamy
background for other flavors. So I always add a good measure of freshly ground
black pepper. I like a tablespoon or so of minced sundried tomato. One day I
mixed in fresh chives. Any herb will do, really. Ive tucked in sliced tomato
sprinkled with oregano, for a more pizza feel. You could even add a slim slice
of ham and call the calzone 8, instead of 7 Weight Watcher points. I eat this
for lunch with cut up cucumber, scallions
whatever vegetables I have, raw or
leftover cooked from the night before (it happens)
vegetables are point-free
on Weight Watchers.
List of Ingredients
1/4 cup low-fat or no-fat ricotta
1/4 cup shredded low-fat mozzarella
2 tablespoons freshly grated Parmigiano-Reggiano or pecorino
1 small whole-wheat pita
Recipe
Preheat the oven to 425 degrees.
In a small bowl, blend the first three ingredients together very well.
Cut a 4-inch long opening into one side of the pita. Carefully open the pita
pocket.
Scooping up half the cheese mixture at a time on a spatula, tuck the filling
way down into the bottom of the pita pocket. Spread it out a bit. Add the
remaining filling and spread it. Lightly press the pita together.
Place on a baking sheet and bake for 8 to 10 minutes, until the pita becomes
very crisp and the cheese is melted and oozy.
Eat immediately
7 or 8 points!
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