***ATTENTION TEXT-ONLY HG SUBSCRIBERS (this means YOU!): Since only

a tiny fraction of our audience receives our emails in text-only form, and the

emails look so much better designed in HTML, we have decided to stop

sending out the text-only versions of Hungry Girl newsletters. This change

will happen in the very near future. Keep an eye out for the HTML versions in

your inbox... coming soon!***









This is the text version of Hungry Girl.

To see the accompanying visuals and links, go to:



http://www.hungry-girl.com/tuesdaypreview.php?newsletterid=2089

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Hungry Girl Today: 06.01.10



CHEW THE RIGHT THING



BITE IT!



HG's Pepperoni-Poppin' Veggie Calzone



Dough the Right Thing!

Calzones just went from being incredibly fattening Italian classics to

completely guilt-free HG classics. Sure this recipe may be a little more

involved than some HG creations, but the results are BEYOND worth it. Have

fun... Get messy... Make our Pepperoni-Poppin' Veggie Calzones!



Ingredients:

1 cup canned crushed tomatoes (with basil, if available)

Dash Italian seasoning, or more to taste

2 sticks light string cheese

2 cups chopped brown mushrooms

1/2 cup thinly sliced onion

2 cups roughly chopped spinach leaves

1/2 tbsp. chopped garlic

1 1/2 oz. (about 25 pieces) turkey pepperoni, chopped

1 package Pillsbury Classic Pizza Crust refrigerated dough

Whole-wheat flour, for dusting

5 tsp. reduced-fat Parmesan-style grated topping

Optional: garlic powder, onion powder, crushed red pepper



Directions:

Preheat oven to 375 degrees. In a microwave-safe bowl, season tomatoes

with Italian seasoning and any optional spices. Set aside.



Break string cheese sticks into 3rds, place in a food processor/blender, and

blend at high speed until shredded/grated. (Or just tear into pieces and

roughly chop.) Set aside.



Bring a large skillet sprayed with nonstick spray to medium-high heat on the

stove. Add mushrooms and onion. Stirring occasionally, cook until softened,

about 4 minutes. Transfer to a bowl lined with paper towels to absorb

moisture. Set aside.



Add spinach and garlic to the skillet. Stirring frequently, cook until wilted,

about 1 minute. Add to the bowl with mushrooms and onion. Remove paper

towels. Blot veggies with more towels to remove excess liquid.



Add pepperoni and half of seasoned tomatoes to veggies. Mix well. This is

your filling. Set aside. Spray a baking sheet with nonstick spray. Set aside.

Unroll dough sheet, and make sure it's even in thickness. Slice into 5 strips,

each about 3" X 9".



Sprinkle workspace with flour, and place one dough strip in the center. Fold

strip in half twice, and flatten with your palm. Use a rolling pin dusted with

flour to roll dough into a large oval-ish shape, with longer sides on top and

bottom. Place 1/5th of filling in the center. Top with 1/5th of grated/shredded

cheese and 1 tsp. Parm. Stretch and pull the top of dough over filling to meet

the bottom, forming a crescent. Use your fingers or a fork to firmly seal

edges. (Doesn't need to look perfect!) Carefully transfer to baking sheet.

Repeat 4 times with remaining ingredients, re-sprinkling space with flour, if

needed.



Poke a few slits in each calzone, to let steam escape. Bake 16 - 18 minutes,

until golden brown. Meanwhile, heat remaining tomatoes in the microwave.

Let calzones cool slightly; serve with tomatoes for dipping!



MAKES 5 SERVINGS



Serving Size: 1 calzone with sauce (1/5th of recipe)

Calories: 279

Fat: 5.25g

Sodium: 946mg

Carbs: 44g

Fiber: 2.5g

Sugars: 8g

Protein: 14g



POINTS® value 6*









FIGHT IT!



Pepperoni Calzone, Average



Stuff It!

Calzones are typically off-limits. We see them at pizza shops and Italian

delis and walk right by... sometimes allowing our eyes to linger for a few

extra seconds. We know the facts: They're large (TOO large!), doughy (TOO

doughy!), and filled with fatty items (TOO MANY fatty items!). Even freezer-

aisle versions typically have too-high calorie and fat counts. We LOVE the

taste of calzones but not those stats. So we crafted these incredibly delicious

mega-pockets of cheesy goodness, loaded with veggies and turkey

pepperoni. Ours are a great replacement for the fatty originals, full of guilt-

free swaps and featuring our favorite pizza dough. Life is too short to not get

what you want. And, um, WE WANT CALZONES!!!



Serving Size: 1 calzone

Calories: 677

Fat: 32g

Sodium: 1,528mg

Carbs: 67g

Fiber: 2g

Sugars: 5g

Protein: 26g



POINTS® value 16*









To see the accompanying visuals and links, go to:

http://www.hungry-girl.com/tuesdaypreview.php?newsletterid=2089

--

HG HEADS UP! Do NOT miss tomorrow's Side Dish email... There will be a

VERY special HG announcement!!!



CHEW ON THIS:

Welcome to June! June is Turkey Lovers' Month. We love turkey in the form

of no-guilt pepperoni. Have some in our new Pepperoni-Poppin' Veggie

Calzones. Mmmmm...



Know some calzone fans? Maybe you should share this recipe with them!

Click "Send to a Friend" ASAP!

http://www.hungry-girl.com/send/sendfriend.php?nid=2089&idate=06-01-10



*The Points® values for these products and/or recipes were calculated by

Hungry Girl and are not an endorsement or approval of the product, recipe

or its manufacturer or developer by Weight Watchers International, Inc., the

owner of the Points® registered trademark.



Hungry Girl Inc., 18034 Ventura Blvd. #503, Encino, CA 91316

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Subscribe:

http://www.hungry-girl.com/subscribe/subscribe.php



Privacy Policy:

http://www.hungry-girl.com/privacy/privacy.php



Terms & Conditions:

http://www.hungry-girl.com/privacy/terms.php



Unsubscribe:

http://www.hungry-girl.com/subscribe/unsubscribe.php