Cuisinart TOB-260N1 Instructions and Recipes - Page 33

Sausage and broccoli filling, Mushroom and spinach filling, Prosciutto and fig filling

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Sausage and broccoli filling Makes 3 cups 3 cups broccoli florets, steamed and finely chopped 1½ cups cooked and crumbled sweet Italian sausage (from 4 links) 4 hot cherry peppers, seeded and finely chopped ¼ cup shredded Pecorino Romano ¼ cup shredded mozzarella 3 tablespoons ricotta cheese 1. Combine all ingredients in a medium bowl until well mixed and cheese is evenly distributed. 2. Use as directed in calzone recipe above. Nutritional information per sausage and broccoli calzone: Calories 339 (31% from fat) • carb. 40g • pro. 19g • fat 12g • sat. fat 4g • chol. 27mg • sod. 929mg • calc. 95mg • fiber 3g Mushroom and spinach filling Makes 3 cups 3 tablespoons unsalted butter 2 tablespoons olive oil 1½ pounds white button mushrooms, stemmed and sliced ¼-inch thick 1½ teaspoons kosher salt 2 thyme sprigs, leaves only 6 cups firmly packed baby spinach (about 6 ounces) 6 ounces Taleggio cheese, cut into bite-size pieces ¾ cup ricotta 1. Put the butter and oil in a large sauté pan over medium-high heat. Once butter is melted, add the mushrooms and the salt. Cook for 8 to 10 minutes until liquid had evaporated and mushrooms are browned. 2. Stir in the thyme. Add the spinach and cook until wilted, about 2 to 3 minutes. Taste and adjust seasoning as desired. Let cool to room temperature. 3. Combine the mushroom and spinach mixture with the cheeses in a medium bowl and stir to combine thoroughly. 4. Use as directed in calzone recipe above. Nutritional information per mushroom and spinach calzone: Calories 460 (50% from fat) • carb. 39g • pro. 19g • fat 26g • sat. fat 13g • chol. 63mg • sod. 1075mg • calc. 294mg • fiber 3g Prosciutto and fig filling Makes 2 cups 4 ounces prosciutto, chopped 1 cup shredded fontina 1 cup ricotta ¼ cup fig spread or jam 1. Combine the filling ingredients in a medium bowl until well mixed. 2. Use as directed in calzone recipe above. Nutritional information per prosciutto and fig calzone: Calories 391 (39% from fat) • carb. 41g • pro. 19g • fat 17g • sat. fat 8g • chol. 52mg • sod. 1101mg • calc. 185mg • fiber 1g 33

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33
Sausage and broccoli filling
Makes 3 cups
3
cups broccoli florets, steamed and finely chopped
1½
cups cooked and crumbled sweet Italian sausage
(from 4 links)
4
hot cherry peppers, seeded and finely chopped
¼
cup shredded Pecorino Romano
¼
cup shredded mozzarella
3
tablespoons ricotta cheese
1. Combine all ingredients in a medium bowl until well mixed
and cheese is evenly distributed.
2. Use as directed in calzone recipe above.
Nutritional information per sausage and broccoli calzone:
Calories 339 (31% from fat) • carb. 40g • pro. 19g • fat 12g • sat. fat 4g
• chol. 27mg • sod. 929mg • calc. 95mg • fiber 3g
Mushroom and spinach filling
Makes 3 cups
3
tablespoons unsalted butter
2
tablespoons olive oil
1½
pounds white button mushrooms, stemmed and sliced
¼-inch thick
1½
teaspoons kosher salt
2
thyme sprigs, leaves only
6
cups firmly packed baby spinach (about 6 ounces)
6
ounces Taleggio cheese, cut into bite-size pieces
¾
cup ricotta
1. Put the butter and oil in a large sauté pan over medium-high heat.
Once butter is melted, add the mushrooms and the salt. Cook for 8 to
10 minutes until liquid had evaporated and mushrooms are browned.
2. Stir in the thyme. Add the spinach and cook until wilted, about 2 to 3
minutes. Taste and adjust seasoning as desired. Let cool to room
temperature.
3. Combine the mushroom and spinach mixture with the cheeses in a
medium bowl and stir to combine thoroughly.
4. Use as directed in calzone recipe above.
Nutritional information per mushroom and spinach calzone:
Calories 460 (50% from fat) • carb. 39g • pro. 19g • fat 26g • sat. fat 13g
• chol. 63mg • sod. 1075mg • calc. 294mg • fiber 3g
Prosciutto and fig filling
Makes 2 cups
4
ounces prosciutto, chopped
1
cup shredded fontina
1
cup ricotta
¼
cup fig spread or jam
1. Combine the filling ingredients in a medium bowl until well mixed.
2. Use as directed in calzone recipe above.
Nutritional information per prosciutto and fig calzone:
Calories 391 (39% from fat) • carb. 41g • pro. 19g • fat 17g • sat. fat 8g
• chol. 52mg • sod. 1101mg • calc. 185mg • fiber 1g