Best Veggie Calzones 5 Ww Points Recipes

VEGGIE CALZONES ( 5 WW POINTS)

Steps:

• Heat oven to 425 degrees. Spray cookie sheet with non-stick cooking spray. In bowl, combine mushrooms, zucchini, pepper and onions. Sprinkle with garlic salt and basil and mix well. Unroll dough and place on cookie sheet. Roll into a 14 inch square and cut into 4 pieces. Place 1/4 cup of cheese on each square and spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough over in half and press edges with fork to seal. Brush each pastry with egg white. Cut 2 or 3 slits in top of each pastry to allow steam to escape. Bake at 425 degrees for 12-15 minutes or until golden brown.

VEGGIE CALZONES

Steps:

• In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. , On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

VEGGIE CALZONES

Steps:

• Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
• To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion, bell pepper, zucchini and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Stir in garlic; cook 1 minute longer. Remove from heat; set aside to cool slightly.
• To make each calzone, spread 2 tablespoons pesto on dough round. Top with filling. Sprinkle with 1/4 cup Gouda cheese. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

FAMILY-SIZE VEGGIE CALZONE

Steps:

• PREHEAT oven to 375°F Unroll 1 of the pizza crusts onto baking sheet. Gently pat out crust to 12x10-inch rectangle; spread evenly with the pizza sauce to within 1 inch of edges of crust.
• SPRINKLE with half of the mozzarella cheese, the vegetables and remaining mozzarella cheese. Reserve 1 tablespoons of the Parmesan cheese; sprinkle remaining Parmesan cheese over mozzarella cheese. Top with second pizza crust; crimp edges with fork to seal. Sprinkle with the reserved Parmesan cheese.
• BAKE 25 to 30 minute or until golden brown. Let stand 5 minute before cutting into 8 pieces to serve.

MEXICAN PORK CHOPS WITH VEGGIES (5 WW POINTS)

Steps:

• Preheat oven to 350.
• Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish.
• Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.
• Pour the corn/tomato mixture from the skillet over the pork chops.
• Cover with foil, and bake for 45-50 minutes or until pork is cooked through.

YAKISOBA (JAPANESE SPAGHETTI) 5 WW POINTS

Steps:

• Chop bok choy (or napa cabbage). Slice sweet red pepper, mushroom, onion. Mince garlic. Measure peas and bean sprouts.
• Combine ketchup with soy, worcestershire, and oyster sauces. Set aside.
• Cook yakisoba (udon, or dry spaghetti). Separate as it cooks. Drain & set aside.
• Heat oil in large skillet. Add peppers, mushroom, garlic, onion, bean sprouts, and peas. Stir fry about 5 minutes. Add water chestnuts, and bok choy, and continue to stir fry. Add cooked noodles and sauce. Mix well. Serve.
• Extra sauce is 0 points. Add points for peanuts, shrimp or other additions.