Roasted Asparagus and Prosciutto Calzones

Makes 8.

Note: Roasting the asparagus and adding a small amount of salty prosciutto makes for a flavorful filling everyone in the family will enjoy. From Meredith Deeds.

• Basic Pizza Dough (recipe follows)

• 1 lb. asparagus, trimmed and cut into 1/2 in. pieces

• 1 tbsp. olive oil

• 2 garlic cloves, minced

• 1/4 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 3/4 c. (3 oz.) shredded part-skim mozzarella cheese

• 1 c. part-skim ricotta

• 1/4 c. grated fresh Parmesan cheese

• 2 oz. finely minced prosciutto

• 1/4 tsp. crushed red pepper

• 1 egg

• 1 tbsp. water

• Store-bought marinara sauce, optional


Make the pizza dough and let it rise while you prepare the filling.

Preheat oven to 450 degrees.

On a large baking sheet, toss the asparagus with the oil, garlic, salt and pepper. Remove from oven and transfer to a large mixing bowl; cool slightly. Add the mozzarella, ricotta, Parmesan, prosciutto and red pepper; stir well.

Divide the pizza dough into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 1/2 cup of the filling onto half of each circle, leaving a 1/2-inch border. Fold dough over filling. Press edges together to seal. Crimp the dough edges together with your fingers or a fork, making sure the dough is sealed. Transfer to baking sheet.

In a small bowl, whisk together the egg and 1 tablespoon water.

Place calzones on 2 large baking sheet lined with parchment paper. Cut a few small slits into the tops of the dough with a sharp knife. Brush each calzone with the egg wash. Bake for 14 minutes or until browned. Remove from oven. Serve warm with marinara sauce on the side for dipping, if desired.

Nutrition information per serving:

Calories 312 Fat 11 g Sodium 600 mg

Carbohydrates 38 g Saturated fat 4 g Calcium 223 mg

Protein 15 g Cholesterol 39 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 medium-fat meat, 1 fat.


Basic Pizza Dough

Makes enough for 8 calzones or 1 (16-inch) pizza crust.

Note: From Meredith Deeds.

• 2 3/4 c. unbleached all-purpose flour

• 1 tsp. salt

• 1 tbsp. sugar

• 1 pkg. dried yeast

• 1 c. warm (body temperature) water

• 1 tbsp. olive oil

• Extra flour for rolling out the calzones


Place the flour and salt in the bowl of a food processor and pulse a few times to blend the salt evenly into the flour.

Add the sugar and yeast to 1 cup warm water and stir. Allow the water-yeast mixture to sit for about 3 or 4 minutes and when foamy on top, add 1 tablespoon olive oil. Stir.

Turn on the processor and quickly pour the yeast-water through the feed tube. Process until the dough forms a ball. Let rest in the processor while you prepare the calzone filling.

(No food processor? Follow sugar-yeast-water instructions above, then combine with with all the other ingredients.Knead the dough for 4 to 5 minutes until smooth and elastic. Place in a bowl and cover until ready to use.)