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Friday, August 28, 2009

[Healthy_Recipes_For_Diabetic_Friends] Tomatoes: Crispy Tomozz Turnovers - Tomato and Mozzarella Borek, 1g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Crispy Tomozz Turnovers - Tomato and Mozzarella Borek

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 tablespoons extra-virgin olive oil
1 medium sweet onion -- finely chopped
2 garlic cloves -- minced
1 roasted red bell pepper -- homemade or store-bought, minced
1/4 cup tightly packed minced fresh Italian parsley
1/3 cup sun-dried tomatoes, oil-packed -- minced
1 cup ricotta cheese
1 large egg yolk -- beaten
3/4 cup shredded lowfat mozzarella cheese
5 tablespoons unsalted butter -- melted
15 sheets phyllo dough -- thawed if frozen

Heat 2 tablespoons of the olive oil in a large skillet and saute the onion over medium heat for 3 to 5 minutes, or until softened. add the garlic and saute for 2 minutes. Remove from the heat and stir in the bell pepper, parsley, tomatoes, ricotta, egg yolk, and mozzarella.

Preheat the oven to 350F.

Stir together the remaining 5 tablespoons olive oil and the butter in a medium-size bowl. Place 1 phyllo sheet on a work surface, and brush lightly with the oil-butter mixture. Repeat with a third sheet. Cut the stacked sheets crosswise into 6 strips, each about 3-inches wide. Spoon 1 tablespoon of the filling in 1 corner of each strip. Starting at the filled corner, fold the pastry over the filling as if folding a flag; take the bottom right corner and fold it up to the left to form a half triangle, then take the covered pastry and flip it up to the right. Continue in this manner until a secure pocket is formed and the pastry is all rolled up. Repeat the process with the remaining pastry sheets, strips and filling.

As the packets are complete, place them on a baking sheet (or place them in an airtight container and freeze for up to 1 month). Bake for 12 to 15 minutes, or until golden. If the turnovers have been frozen, bake them directly from the freezer for 18 to 20 minutes longer (for a total of 30 to 35 minutes). Serve them hot or warm.

Makes 30 turnovers.

These rich, buttery packets of flavorful tomatoes and mozzarella are easily made ahead, frozen, and baked at the last minute for a very elegant appetizer guaranteed to impress. Serve them with champagne or very dry white wine.

ChupaNote: To give these a more Turkish flavor; replace the parsley with fresh dill, the mozzarella with shredded dried feta, or well-drained crumbled feta. For a Greek flavor replace the parsley with fresh mint, the mozzarella with feta. For a French flavor, replace the parsley with mixed thyme, rosemary, and fresh basil; replace the mozzarella with a mild blue cheese.

Description:
"Tomatoes"
Source:
"Tomatoes & Mozzarella by Hallie Harron and Shelly Sikora, Harvard Commons Press, 2006"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"30 turnovers"
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Per Serving (excluding unknown items): 102 Calories; 8g Fat (80.6% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0