Guilt Free Calzone from Arthur Schwartz

 
     In a recent newsletter the Food Maven, my longtime friend and passionate historian of food culture, Arthur Schwartz, confided that Weight Watchers had inspired him to a healthier way of eating and he'd already slimmed down three notches on his belt.

     He attached a recipe for Guilt-Free Calzone from his young chef friend Michael Glossman.

     "I am now addicted to it," Arthur wrote. "I have it for lunch a couple of times a week. It's the real Parmigiano-Reggiano (or good pecorino) -- a mere two tablespoons a portion -- that makes it taste good. Don't use substitutes, unless it's something delicious, like the grated ounce of well-aged Gouda I put in recently. I like a tablespoon or so of minced sundried tomato. One day I mixed in fresh chives. Any herb will do, really. I've tucked in sliced tomato sprinkled with oregano, for a more pizza feel. You could even add a slim slice of ham and call the calzone 8, instead of 7 Weight Watcher points.

     1/4 cup low-fat or no-fat ricotta
     1/4 cup shredded low-fat mozzarella
     2 tablespoons freshly grated Parmigiano-Reggiano or      pecorino
     1 small whole-wheat pita

     Preheat the oven to 425 degrees.

     In a small bowl, blend the first three ingredients together very well.

     Cut a 4-inch long opening into one side of the pita. Carefully open the pita pocket.

      Scooping up half the cheese mixture at a time on a spatula, tuck the filling way down into the bottom of the pita pocket. Spread it out a bit. Add the remaining filling and spread it. Lightly press the pita together.

     Place on a baking sheet and bake for 8 to 10 minutes, until the pita becomes very crisp and the cheese is melted and oozy.

      Eat immediately.

 

Click here to return to the Recipe archive

Insatiable, The Book, Bby Gael Greene







Cafe Fiorello



ADVERTISE HERE