3 T. Miracle Whip
2 tsp Dijon mustard
1 1/2 cups fresh broccoli florets, cut in small pieces
1 package diced ham
1/2 small onion, chopped
1 1/2 cups shredded swiss cheese
1 cup Colby Jack shreds
1 T. Olive oil
2 homemade whole wheat crusts, recipe follows
(Or, if this makes you too nervous, you can use 2 pkg. refrigerated pizza crust)
Parmesan cheese, grated.
Preheat oven to 450*. Combine mayo, and mustard in a large bowl. Add broccoli, onion, ham pieces and cheeses, season with salt, pepper and garlic to taste. Stir well to coat. Brush bar pan with olive oil and spread half of homemade pizza dough out on stone, stretching and pressing dough to cover bottom. Fill with broccoli mixture. Unroll remaining dough on top, press edges together. Cut 12 slits across the top. Brush with olive oil and top with Parmesan cheese. Bake for 14-16 minutes or until a nice golden brown. We served ours with a side of whole mushrooms sautéed in butter. It was super low-calorie! lol 🙂
WHOLE WHEAT BREAD MACHINE PIZZA DOUGH
You CAN do this! The bread machine does all the hard work. We love it!
It’s such a good alternative to buying white flour crusts!
Makes 2 – 14 inch round pizzas, or in this case, the rectangle top and bottom crust of your calzone.
1 1/3 cups water
2 T. Olive oil
3/4 tsp. salt
2 cups white wheat flour (you can use all-purpose)
2 cups whole wheat flour
2 tsp bread machine yeast
1. Add ingredients in the order given into the bread machine pan.
2. Start dough cycle. (on my machine this takes 1 1/2 hours)
3. Once the dough is done, remove it from the pan onto a floured work surface.
4. Pinch dough into 2 parts. Roll dough to fit the shape of your baking sheet.
Follow Calzone recipe directions from here.
Ahh, and now the good part……dessert! These are truly amazing! We skipped the last step of dipping the tops in chocolate. I don’t like the chocolate to overpower the graham crust and marshmallow!
These are almost as good as the real deal, and in a tidy bite sized morsel to boot! 🙂
|7||whole graham crackers|
|1/4||cup powdered sugar|
|6||tbsp butter, melted|
|4||bars milk chocolate candy, divided|
- Preheat oven to 350°F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in a small bowl. Using a small cookie scoop, place scant scoop of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups with a Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
- Cut marshmallows in half crosswise using kitchen shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
- Break remaining candy bars and place in a microwave safe bowl. Microwave on HIGH 1 minute-11/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups