Chicken Campagnola
INGREDIENTS:
1 pk Regular active dry yeast
1 c Warm water (105 to 115
-degrees)
1 tb Sugar
2 ts Vegetable oil
1/2 ts Salt
1 1/2 c All-purpose flour
1 1/4 -(up to)
1 3/4 c Whole wheat flour
1 Egg white; beaten, -or-
1 tb Cholesterol-free egg product
1 pk Regular active dry yeast
1 c Warm water (105 to 115
-degrees)
1 tb Sugar
2 ts Vegetable oil
1/2 ts Salt
1 1/2 c All-purpose flour
1 1/4 -(up to)
1 3/4 c Whole wheat flour
1 Egg white; beaten, -or-
1 tb Cholesterol-free egg product
CHICKEN-MUSHROOM FILLING 1 c Cut-up cooked chicken 1 c Chopped mushrooms (about 4 -ounces) 3/4 c Shredded reduced-fat -Mozzarella cheese 1/4 c Chopped onion (about 1 -small) 1/3 c Pizza sauce 2 tb Grated Parmesan cheese
Serves 6. From the Betty Crocker's New Choices Cookbook
Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and all-purpose flour. Beat until smooth. Mix in enough whole wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Cover bowl and let rest 5 minutes.
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 pat each part into 7-inch circle on lightly floured surface, turning dough over occasionally to coat with flour.
Place about 1/3 cup filling on half of each circle; spread to within 1 inch of edge. Fold dough over filling; press edge with fork to seal, or fold edge up and 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 minutes or until golden brown.
Chicken-Mushroom Filling: Mix all ingredients.
Nutrition info for 1 serving: Calories -
330, Protein -
19 g, Carbohydrate ~ 48 g, Fat -
7 (4 Unsat, 3 Sat), Dietary Fiber -
5 g, Cholesterol -
30 mg, Sodium -
400 mg, Potassium 360 mg.
EAT-L DIGEST 21 JUNE 1996
Serves 6. From the Betty Crocker's New Choices Cookbook
Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and all-purpose flour. Beat until smooth. Mix in enough whole wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Cover bowl and let rest 5 minutes.
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 pat each part into 7-inch circle on lightly floured surface, turning dough over occasionally to coat with flour.
Place about 1/3 cup filling on half of each circle; spread to within 1 inch of edge. Fold dough over filling; press edge with fork to seal, or fold edge up and 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 minutes or until golden brown.
Chicken-Mushroom Filling: Mix all ingredients.
Nutrition info for 1 serving: Calories -
330, Protein -
19 g, Carbohydrate ~ 48 g, Fat -
7 (4 Unsat, 3 Sat), Dietary Fiber -
5 g, Cholesterol -
30 mg, Sodium -
400 mg, Potassium 360 mg.
EAT-L DIGEST 21 JUNE 1996