*  Exported from  MasterCook  *
                 Cheddar And Vegetable Stuffed Grill Bread
 Recipe By     : Veggie Life, July, 1997
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    active dry yeast (1 package)
    1 1/2  cups          warm water
    1 1/2  cups          whole wheat flour
    1      tablespoon    ground cumin
    1      tablespoon    ground coriander
    2      teaspoons     salt
    2      tablespoons   light sesame or peanut oil*
    2 1/2  cups          unbleached white flour -- (2 1/2 to 3)
    2      cups          chopped grilled vegetables
    4      ounces        sharp cheddar -- shredded
                         Cooking spray
 Use leftover grilled vegetables or grill some fresh ones while the dough
 rises.  Try onion, zucchini, potato, bellpepper, or eggplant, to name a few.
 1. In a large bowl, dissolve yeast in water and let stand until it bubbles,
 about 10 minutes.  Slowly stir in whole wheat flour, cumin, and coriander.
 Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
 2. Stir in salt, oil, and 2 cups of unbleached white flour to form a stiff
 dough.  Turn out onto a lightly floured surface and knead for 10 minutes,
 adding more flour as necessary to keep from sticking. Shape into a ball,
 place in a large, lightly sprayed bowl, and turn oiled side up. Cover with
 plastic wrap and set aside to rise until doubled in size, about 1 hour.
 3. Divide dough into six pieces and roll into smooth balls. On a lightly
 floured surface, roll balls into 7-inch circles (about 1/4-inch thick).
 Place equal amounts of vegetables and cheese in center of each circle. Pull
 edges up to center, pinch closed and press to flatten.  Cover with a cloth,
 and let rise for 20 minutes.
 4. Preheat grill to medium-hot. Gently place calzones on grill, pinched
 side down, and cook about 5 minutes on each side, until well marked and
 *I used 1 tablespoon of oil and substituted Healthy Choice brick cheese for
 the cheddar.
 Makes 6 breads.
 PER SERVING: 218 CAL (22% from fat), 8g PROT, 5.5g FAT, 33g CARB, 418mg
 SOD, 10mg CHOL, 3g FIBER
                    - - - - - - - - - - - - - - - - - - 
 Nutr. Assoc. : 2019 0 0 0 0 0 1356 14 4693 32779 0