Prep 20 mins
Cook 25 mins
A very tasty pizza pocket originally from Company's Comming Diabetic cooking, easy and nice to have tucked away in the freezer for lunches. (recipe easily doubles)
- 8 ounces ground chicken (or beef or pork)
- 1 medium onion, chopped (about 1 cup)
- 2 large garlic cloves, smashed
- 1 cup grated zucchini (or chopped broccoli)
- 1 (7 1/2 ounce) can tomato sauce
- 1⁄2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄4 teaspoon pepper, freshly ground
- 1⁄4 teaspoon crushed red pepper flakes (flakes)
- 3⁄4 cup part-skim mozzarella cheese
- 1⁄4 cup parmesan cheese, grated (or shredded)
- 2⁄3 cup whole wheat flour
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons canola oil (I use Becel oil)
- 3⁄4 cup skim milk
- 1⁄3 cup all-purpose flour
- 1⁄4 cup skim milk
- Saute chicken, onion, garlic and zucchini in a large non stick fry pan until no pink remains in chicken and liquid is evaporated.
- Stir in tomato sauce, oregano, basil, pepper and chillies flakes. Heat, uncovered on low for 10 minutes until thickened. Remove from heat. Let stand to cool slightly; stir in cheeses. Set aside.
- Combine whole wheat flour, first amount of all purpose flour, baking powder and salt in a large bowl; make a well in the centre.
- Combine canola oil and first amount of milk in a small bowl; add all at once to the dry ingredients; stir with a fork, just until moistened.
- Turn out onto a lightly floured board using second amount of all purpose flour; gently knead dough 8 to 10 times. Divide dough into 8 portions; roll each out to a 6 inch circle. Place 1/3 cup filling to one side of centre, moisten edge of dough with some of the second amount of milk. Bring unfilled side of dough over filling and press edges together with fork tines to seal well. Cut slits in top with tip of a sharp knife; place on greased baking sheet. Brush with remaining milk; bake in 400F degree oven for 15 to 18 minutes until golden brown.
- Diabetic choices: 2 starch; 1/2 fruit & veggies; 1 1/2 protein; 1 fat & oil.
Very yummy recipe. My 11 year old made the bread dough while I cooked the filling. The kids ate it up! I used some elk sausage we had on hand for the meat, and broccoli. Everything worked very well together and was very good leftovers as well.
This was a pretty good recipe! Like another reviewer, I used some spaghetti sauce that needed to be used. I also cut out the meat and used only parmesan cheese. It was a nice, quick dough, though next time I will probably add some garlic or onion powder to the dough for more flavor. Thanks for a great healthy recipe!
This was fantastic!! I was thrilled to be making pizza calzone for the first time, and have it turn out beyond expectations. I cut down on the mozarella cheese a little and doubled the garlic but other than that, I followed this recipe as written. My 3 year old who is very fussy asked for seconds so this is definitely a winner.