These 2 are from a neat book from Weight Watchers
called "The Versatile Vegetarian".

CARAMELIZED ONION AND TOMATO CALZONE
Makes 4 servings each 8 points

The onions in this stuffed pizza provide a sweet and sophisticated contrast to the tomatoes. The calzones can be made up to 3 days in advance, refrigerate them in an airtight container.

2 teaspoons olive oil
8 onions, thinly sliced
pinch sweetener (optional)
1/4 teaspoon salt
1 tablespoon chopped basil
1/4 teaspoon freshly ground black pepper
1/2 pound prepared pizza dough
3 plum tomatoes, diced
3/4 cup shredded, part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

1. In a large skillet, heat the oil. Add onions, sweetener and 1/4 cup water.
Cook stirring as needed, until just beginning to color - about 12 minutes. Add the salt and another 1/4 cup water. Cook stirring as needed until the onions are sweet and deep brown - about 30 minutes. Cool. Stir in basil and pepper.

2. Preheat the oven to 450. Spray a heavy baking sheet with olive oil. Sprinkle a work surface with a little flour. Place the dough in the center
and roll to coat with flour. Knead the dough briefly. Divide the dough into fourths and roll each into a 6 inch round. Place 2 rounds on the baking sheet. Divide the onion mixture, tomato and cheese between the 2 rounds and cover with the remaining 2 rounds of dough, pinching the edges to seal. Brush tops with water. Bake until golden- 15-18 minutes. Cool slightly before serving.

Makes 4 servings, each 8 points
Calories 384 Fat 11 g Fiber 5g

SPINACH AND RICOTTA CALZONE
Makes 4 servings each 6 points

This is a lightened version of the pizzeria classic. Calzones are so easy
to make; experiment with your favorite fillings.

2 teaspoons olive oil
1 onion, chopped
one 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 pound prepared pizza dough

1. Preheat the oven to 450. Spray a heavy baking sheet with olive oil. In a skillet, heat the oil. Add the onion, stirring as needed until softened- about 5 minutes. Stir in the spinach and garlic, cook, stirring as needed until the spinach is wilter - about 4-5 minutes. Let cool slightly and transfer to a medium bowl. Stir in both cheeses.

2. Sprinkle a work surface with a little flour. Place the dough in the center and roll to coat with flour. Knead the dough briefly. Divide the dough into fourths and roll each into a 6 inch round. Place 2 rounds on the baking sheet. Divide the spinach mixture between the 2 rounds and cover with the remaining 2 rounds of dough, pinching the edges to seal. Brush tops with water. Bake until golden- 15-18 minutes

Makes 4 servings each 6 points
Calories 293 Fat 10g Fiber 2g