Diabetic Pizza Pockets Food

DIABETIC PIZZA POCKETS

Steps:

• Open dough can and place on a work surface.
• Roll out and cut two 6-inch circles.
• Rework scraps, roll out, and cut out another two 6-inch circles for a total of 4 circles.
• Discard remaining scraps.
• Place the dough circles on the work surface.
• Spread each circle with 1 tablespoon pizza sauce to within 1/4 inch of the edge.
• Place 1/4 cup of the mozzarella cheese near the center of each circle.
• Top each with 1 tablespoon ricotta cheese and sprinkle with 1/4 teaspoon oregano.
• Dampen the edges of each circle with a little water.
• Fold circles in half, enclosing the cheese filling.
• Crimp the edges by pressing down with the tines of a fork along the edge.
• Cut two small slits in the top for steam vents.
• Cover and refrigerate until ready to bake.
• Preheat oven to 425°F.
• Lightly coat a baking sheet with cooking spray.
• Place pizza pockets on prepared baking sheet.
• Bake until golden brown, about 10 minutes.
• Allow to cool for a few minutes before eating.

PIZZA POCKETS

Steps:

• Mix 1 1/4 cups flour, yeast and salt in bowl.
• Stir in warm water.
• Beat on low speed for 1/2 minute. Scrape bowl constantly.
• Beat 3 minutes on high speed.
• Stir in remaining flour with a spoon.
• Turn dough out on floured surface. Knead 6 to 8 minutes.
• Cover dough; let rest for 10 minutes.
• Divide into 6 parts.
• (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
• Add chopped tomatoes and tomato paste, spices and water.
• Cook 5 minutes.
• Roll each portion of pizza pocket dough into rounds.
• Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
• Fold dough in half and close with fork tines.
• Brush with beaten egg.
• Bake at 375 degrees for 30 to 35 minutes.

PIZZA CALZONES - DIABETIC

Steps:

• 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.