1 cup ricotta cheese
½ cup piccalilli (pickled vegetables),
drained and finely chopped
¼ cup packed fresh basil leaves, torn
450g fresh or frozen (thawed) pizza
dough, divided into 4 balls
120g thinly sliced salami
1 cup Napoletana sauce, heated- In a medium bowl, stir together
ricotta, piccalilli and basil. Preheat
waffle maker.
2. Working with 1 ball of dough at
a time, roll and stretch dough into
a 20cm round on a lightly floured
surface. Spread one-fourth of ricotta
mixture on one side, leaving a 1,3cm
rim. Top with one-fourth of salami. Fold
one side of dough over filling. Press and
crimp edge to seal tightly.
3. Spray waffle maker with nonstick
cooking spray. Place calzone onto
heated waffle maker, pressing top
down gently. Cook for 7 to 9 minutes
or until deep golden brown and dough
is cooked through. While calzone cooks,
assemble next calzone. Keep cooked
calzones warm on a baking tray in
a 105°C oven. Repeat with remaining
pizza dough, ricotta mixture and salami.
Serve with Napoletana sauce.EACH SERVING About 1 090kJ, 10g
protein, 11g fat (4g saturated), 28g
carbohydrate, 2g fibre, 1 060mg
sodium.Preparation Time 35 minutes Total Time 35 minutes Serves 88 small (15cm) flour tortillas
1 cup refried beans
(www.azteca.co.za sells them)
2 cups packed baby kale
1½ cups grated mozzarella
1 to 2 jalapeños, finely sliced
400g coleslaw mix
1 ripe avocado, chopped
3 tbsp lime juice- Preheat waffle maker.
- On 1 tortilla, spread one-fourth
of beans, leaving a 1,3cm rim. Top
with one-fourth of kale, cheese and
jalapeños. Top with another tortilla.
Spray waffle maker with nonstick
cooking spray. Place quesadilla in
waffle maker. Cook for 4 to 6 minutes
or until cheese has melted. Keep
warm. Repeat 3 times.- Toss coleslaw mix with avocado,
lime juice and ¼ tsp salt. Serve with
quesadillas.
EACH SERVING About 2 220kJ, 21g
protein, 27g fat (11g saturated),
56g carbohydrate, 12g fibre, 980mg
sodium.
CALZONES
QUESADILLAS
Preparation Time 15 minutes Total Time 30 minutes
Serves 4TRENDING NOW
0420_GHE_022_032_waffles.indd 8 2020/03/10 8:26 AM1 cup ricotta cheese
½ cup piccalilli (pickled vegetables),
drained and finely chopped
¼ cup packed fresh basil leaves, torn
450g fresh or frozen (thawed) pizza
dough, divided into 4 balls
120g thinly sliced salami
1 cup Napoletana sauce, heated- In a medium bowl, stir together
ricotta, piccalilli and basil. Preheat
waffle maker.
2. Working with 1 ball of dough at
a time, roll and stretch dough into
a 20cm round on a lightly floured
surface. Spread one-fourth of ricotta
mixture on one side, leaving a 1,3cm
rim. Top with one-fourth of salami. Fold
one side of dough over filling. Press and
crimp edge to seal tightly.
3. Spray waffle maker with nonstick
cooking spray. Place calzone onto
heated waffle maker, pressing top
down gently. Cook for 7 to 9 minutes
or until deep golden brown and dough
is cooked through. While calzone cooks,
assemble next calzone. Keep cooked
calzones warm on a baking tray in
a 105°C oven. Repeat with remaining
pizza dough, ricotta mixture and salami.
Serve with Napoletana sauce.EACH SERVING About 1 090kJ, 10g
protein, 11g fat (4g saturated), 28g
carbohydrate, 2g fibre, 1 060mg
sodium.PreparationTime 35 minutesTotalTime 35 minutesServes 88 small(15cm)flourtortillas
1 cup refried beans
(www.azteca.co.za sells them)
2 cups packed baby kale
1½ cups grated mozzarella
1 to 2 jalapeños, finely sliced
400g coleslaw mix
1 ripe avocado, chopped
3 tbsp lime juice1.Preheatwafflemaker.- On 1 tortilla, spread one-fourth
of beans, leaving a 1,3cm rim. Top
with one-fourth of kale, cheese and
jalapeños. Top with another tortilla.
Spray waffle maker with nonstick
cooking spray. Place quesadilla in
waffle maker. Cook for 4 to 6 minutes
or until cheese has melted. Keep
warm.Repeat 3 times.- Toss coleslaw mix with avocado,
lime juice and ¼ tsp salt. Serve with
quesadillas.
EACH SERVING About 2 220kJ, 21g
protein, 27g fat (11g saturated),
56g carbohydrate, 12g fibre, 980mg
sodium.
CALZONES
QUESADILLAS
Preparation Time 15 minutes Total Time 30 minutes
Serves 4
TRENDING NOW