Mini Pizza Turnovers - Recipelink.com

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In this long-awaited sequel to her million-copy bestseller Healthy Homestyle Cooking, Evelyn Tribole proves once and for all that home cooking can be just like Grandma used to make--minus the fat and fuss! From easy oven-baked goodies like Spiced Apple Muffins to down-home Sunday dinners like Barbecue Pot Roast with Roasted Garlic Mashed Potatoes, these innovative new recipes will have your family clamoring for more, more, more! And with no hard-to-find ingredients or time-consuming techniques, you'll have no problem using these recipes again and again.

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More Healthy Homestyle Cooking: Family Favorites You'll Make Again and Again

Authors: Evelyn Tribole, M.S., R.D.

Date: November 2002

ISBN: 1579546633

Publisher: Rodale Press

Paperback

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Mini Pizza Turnovers
Recipe from: More Healthy Homestyle Cooking
by Evelyn Tribole, M.S., R.D.
Cookbook Heaven at Recipelink.com

These miniature calzones are essentially folded pizzas—with a big-flavor filling that you’ll love. I reduced the calories, fat, and cholesterol by:

Makes 32 turnovers

Using lean turkey sausage, and less of it
Using reduced-fat mozzarella cheese, and less of it
Using more mushrooms to compensate for less meat
Using reduced-fat refrigerator dough
3/4 pound lean Italian turkey sausage, casings removed
1 large onion, chopped
1 red bell pepper, finely chopped
8 ounces mushrooms, sliced (2 cups)
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon crushed red-pepper flakes
2 packages low-fat refrigerator dinner roll dough (8 rolls each)
2 cups shredded reduced-fat mozzarella cheese (8 ounces)

Preheat the oven to 375 degrees. Lightly coat 2 baking sheets with nonstick spray.

Coat a large skillet with nonstick spray and warm over medium-high heat. Add the sausage and onion and cook, stirring to break up the meat, for 5 minutes. Add the bell pepper and mushrooms and cook, stirring, for 5 minutes longer, or until the sausage is cooked through and the vegetables are soft. Using a slotted spoon, transfer to a large bowl. Stir in the parsley and red-pepper flakes.

Separate the bread dough into rolls and divide each roll in half crosswise to make 32 pieces. Using a small rolling pin, roll out each piece to a diameter of about 4" and no more than 1⁄4" thick.

Place a generous tablespoonful of the sausage mixture and 2 teaspoons of the mozzarella off-center on each circle. Fold the dough over the filling, pinch the seams to seal, and press along the edges with the tines of a fork to seal further and make an attractive design.

Place on the prepared baking sheets and bake for 15 to 20 minutes, or until golden.

Per turnover:
92 calories, 6 g protein, 10 g carbohydrates, 3 g fat, 1 g saturated fat, 9 mg cholesterol, 164 mg sodium, 1 g fiber

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