Friday, April 22, 2011

Black Bean Calzones

This is one of my favorite recipes because it lets you indulge in the flaky pizza crust without the guilt from all of that oil and grease. Experiment with different flavor profiles, like traditional Italian with turkey pepperoni and marinara sauce. Beans are great because they provide lots of protein and fiber.
Adapted from Chef Meg's Tex Mex Calzones.

Servings: 4
Total time: 20 minutes

1 - 15oz can black beans
2 garlic cloves, minced
3/4 t ground cumin
1 1/2 t dark chili powder
3/4 c salsa
1 can thin crust whole wheat pizza dough, refrigerated
1 c cheddar cheese, shredded (Can omit or sometimes I use Daiya)
1 egg white, beaten

Preheat oven to 425 and move the rack to the upper 1/3 of the oven. Combine black beans, garlic, cumin, and chili powder in a medium bowl. Microwave on high power for 1 minute. Meanwhile, spread the pizza dough onto a jelly roll pan and slice into 4 equal rectangles. Divide the black bean mixture evenly between the calzones, piling it on just half of the rectangle. Sprinkle with cheese if using.

Use your fingers or a brush to spread the egg white along the edges of the rectangle. Fold the empty half of the pizza crust over the black bean mixture to create a pocket. Press the edges together with a fork to create a seal. Brush the remaining egg white over the top of the pockets so they will turn golden brown while baking. Bake for about 10 minutes.

Don't overfill them or they will be hard to seal

The crispy top gives a satisfying crunch

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