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Add a photoRaciónes: 6
Ingredientes
- 1 pkt Regular active dry yeast
- 1 c. Hot water (105 to 115 degrees)
- 1 Tbsp. Sugar
- 2 tsp Vegetable oil
- 1/2 tsp Salt
- 1 1/2 c. All-purpose flour
- 1 1/4 x -(up to)
- 1 3/4 c. Whole wheat flour
- 1 x Egg white, beaten, -or possibly-
- 1 Tbsp. Cholesterol-free egg product
- 1 c. Cut-up cooked chicken
- 1 c. Minced mushrooms (about 4 ounces)
- 3/4 c. Shredded reduced-fat Mozzarella cheese
- 1/4 c. Minced onion (about 1 small)
- 1/3 c. Pizza sauce
- 2 Tbsp. Grated Parmesan cheese
Direcciones
- Serves 6. From the Betty Crocker's New Choices Cookbook
- Dissolve yeast in hot water in large bowl. Stir in sugar, oil, salt and all-purpose flour. Beat till smooth. Fold in sufficient whole wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 min or possibly till smooth and elastic.
- Cover bowl and let rest 5 min.
- Heat oven to 375 degrees. Prepare Chicken-Mushroom Filling; reserve. Spray large cookie sheet with nonstick cooking spray. Divide dough into 6 equal parts. Roll or possibly pat each part into 7-inch circle on lightly floured surface, turning dough over occasionally to coat with flour.
- Place about 1/3 c. filling on half of each circle; spread to within 1 inch of edge. Fold dough over filling; press edge with fork to seal, or possibly fold edge up and healthy pinch securely to seal. Place on cookie sheet; brush with egg white. Cut several slits in top surface of dough to vent steam. Bake 25 to 30 min or possibly till golden.
- Chicken-Mushroom Filling: Mix all ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 377 | |
| Calories from Fat 90 | 24% |
| Total Fat 10.06g | 13% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.04g | |
| Cholesterol 30mg | 10% |
| Sodium 344mg | 14% |
| Potassium 359mg | 10% |
| Total Carbs 54.55g | 15% |
| Dietary Fiber 5.9g | 20% |
| Sugars 3.11g | 2% |
| Protein 18.49g | 30% |
