Friday, June 11, 2010

Chicken and Basil Calzones

Chicken and Basil Calzones
Source: Cooking Light, DECEMBER 2008

Ground chicken breast is a lean alternative to beef. Substitute ground sirloin, if you prefer. Total time: 40 minutes.

Cooking spray
2 garlic cloves, minced
1 pound ground chicken breast (added mushrooms)
3/4 cup prepared pizza sauce (used classico marinara sauce)
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.

3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.

Yield: 4 servings (serving size: 1 calzone)

CALORIES 459 (14% from fat); FAT 7.1g (sat 1.8g,mono 1g,poly 0.4g); IRON 3.7mg; CHOLESTEROL 74mg; CALCIUM 111mg; CARBOHYDRATE 56.4g; SODIUM 919mg; PROTEIN 39.1g; FIBER 3g

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