Pizza Calzones - Diabetic

A very tasty pizza pocket originally from Company's Coming Diabetic cooking,
easy and nice to have tucked away in the freezer for lunches. (recipe easily
doubles)

8 servings
45 min 20 min prep

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 400 F 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.
Total Fat 11.0g 16%, Saturated Fat 3.4g 17%, Polyunsat. Fat 2.1g, Monounsat. Fat
4.7g, Trans Fat 0.0g, Cholesterol 36mg 12%, Sodium 689mg 28% Carbohydrate 30.5g
10%, Dietary Fiber 2.7g 10%, Sugars 2.4g

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