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Video: Pizza ‘strudel’: A new take on the classic calzone

  1. Closed captioning of: Pizza ‘strudel’: A new take on the classic calzone

    >>> we're back now at 8:52 in "today's kitchen." if you want a healthy meal but you're short on time like a lot of people, have no fear. kelly has new ideas, her new book is called "weeknight wonders," delicious healthy meals in 30 minutes or less. really? 30 minutes ?

    >> really. i timed every single one, includes preheating the oven and chopping everything.

    >> a lot of people you have to spend a lot of time slaving in the kitchen to make a meal that is really good.

    >> you absolutely do not. i'm going to prove it today with these pizza strudels to start off.

    >> a new take on a calzone?

    >> yeah, sort of like that. very good. and one of the ingredients i take advantage of in the book, i make a lot of these pieces with the whole grain dough you can buy in the store. really using healthy convenience foods . we're just -- all you need to do for the calzone.

    >> you see. i got you. you're going to roll that out.

    >> roll this out and i want to give this little tip to people. because sometimes it feels like it springs back, you know, when you're working with it. let it rest for a few minutes and it'll stretch out and i use a combination of my hands as well as a rolling pin .

    >> you're going to make one here or here, either side. i'll make this one. and you put some ricotta cheese on it. spread it out. and you can put some on and leave a little border, maybe a 2-inch border. and you're going to get your protein.

    >> right.

    >> and then i use another really great healthy convenience food , pre-washed spinach. pre-washed baby spinach. spread that on, sprinkle that on. and then two kinds of tomatoes. i always incorporate lots of vegetables, but no chopped vegetables.

    >> okay.

    >> a little bit of chopping. and that's going to save time. and by the way, all of this, you can prepare in the time it's taking to preheat the oven for the strudel.

    >> and then some cheese?

    >> some fresh tomatoes, basil and cheese. and brush the outside with some egg.

    >> okay.

    >> this is fun to do with kids. i have an 11-year-old and she loves this.

    >> and you're going to roll that over. because i want to make sure we get to this lentil stew, as well.

    >> it's super simple. i don't want anyone to be afraid of it. you literally roll it like a jelly roll .

    >> how long does that cook?

    >> 15 minutes . literally, half hour, it's done.

    >> can you make this ahead of time? slice it up and freeze it?

    >> you could. and you could make the whole thing ahead of time.

    >> i'm going to take one of those with me. and come over and talk to me about this stew. a red lentil and quinoa stew.

    >> yeah, the lentils and the quinoa cook at the same time. and it has these beautiful aromatic spices. and i like to garnish it with a little yogurt.

    >> you talk about the aromatic part, it has almost an indian food quality.

    >> yes, almost like indian chili. a little different, but not out of your comfort zone .

    >> hello. oh.

    >> that is really delicious. and this has to be so healthy for you.

    >> less than 30 minutes . during the week when it's crazy busy, you can still make this.

    >> talk about those desserts.

    >> these are my mini pumpkin jar cakes, you put the batter in the jar and you put it in the microwave.

    >> that's where it cooks? in the jar?

    >> and it makes ice cream , too?

    >> frozen yogurt.

    >> thank you very much.

    >>> from nbc news, this is "today's take" with al roker , natalie morales and willie geist live from studio 1a in rockefeller plaza .

    >> notice the streets are a

TODAY recipes
updated 1/6/2014 5:11:26 PM ET 2014-01-06T22:11:26

Recipe: Savory lentil, quinoa and vegetable stew

  • 5 cups low-sodium vegetable broth
  • 1 large onion
  • 1 large carrot
  • 2 tablespoons olive oil
  • One 2-inch piece fresh ginger
  • 4 cloves garlic
  • 1⁄2 small bunch kale (2 cups packed leaves)
  • 1 1⁄2 teaspoons ground cumin
  • 1 1⁄2 teaspoons ground coriander
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon cayenne pepper, plus more to taste
  • 1 cup red lentils
  • 1 cup quinoa, preferably red
  • 1 cinnamon stick
  • 1 cup peas, fresh or frozen
  • 1⁄2 cup plain low-fat Greek yogurt
  • 2 tablespoons packed fresh cilantro leaves

Bring the broth to a boil in a medium saucepan, then keep warm over low heat until ready to use.

While the broth is heating, chop the onion and dice the carrot. Heat the oil in a large saucepan or soup pot over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until they begin to soften, about 5 minutes. Meanwhile, mince the ginger and garlic. Stem the kale. Discard the stems and coarsely chop the leaves.

Add the ginger, garlic, cumin, coriander, salt and cayenne to the onion-carrot mixture and cook, stirring, for 30 seconds. Add the lentils, quinoa and all but 1 cup of the boiling broth. Stir in the kale leaves and cinnamon stick. Cover, decrease the heat to medium-low, and simmer until the quinoa and lentils are nearly tender, about 10 minutes. Add the peas and cook until the peas, quinoa and lentils are tender, 2 to 3 minutes more. Stir in the remaining broth as needed if the mixture seems too thick. Serve garnished with a dollop of yogurt and a sprinkle of cilantro leaves.

Serving size:
2 cups stew, 2 tablespoons yogurt, 1 1/2 teaspoons cilantro leaves

Per serving:
Calories 510 Total fat 12g Protein 25g Carb 76g Fiber 15g Cholesterol 0mg Sodium 660mg

Excellent source of:
Copper, fiber, folate, iron, magnesium, manganese, phos-phorus, potassium, protein, thiamin, vitamin A, vitamin B6, vitamin C, vitamin K.

Good source of:
Calcium, riboflavin, zinc.

Serving Size

4 servings

Recipe: Mini pumpkin jar cakes

  • 2 large eggs
  • 2 large egg whites
  • 1⁄2 cup canned solid-pack pure pumpkin
  • 2⁄3 cup lightly packed light brown sugar
  • 1⁄4 cup canola oil
  • 1⁄4 cup 1 percent milk
  • 1 teaspoon pure vanilla extract
  • 1⁄3 cup all-purpose flour
  • 1⁄3 cup whole-wheat pastry flour
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground ginger
  • 1⁄8 teaspoon salt
  • 3⁄4 cup vanilla frozen yogurt

Spray six 6-ounce glass jars or ramekins with cooking spray.

In a large bowl, whisk together the whole eggs, egg whites, pumpkin, sugar, oil, milk and vanilla until smooth. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking powder, cinnamon, nutmeg, ginger and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

Place 1/3 cup of the batter in one prepared jar or ramekin and microwave on high power until set, 45 seconds. The cake will puff up dramatically, like a soufflé, but will fall to below the level of the jar once completely cooked. The cakes must be cooked one at a time. Allow to cool for 1 to 2 minutes before topping with a small scoop (2 tablespoons) of frozen yogurt.

1 cake

Per serving:
Calories 260 Total fat 12g Protein 6g Carb 32g Fiber 2g Cholesterol 75mg Sodium 150mg

Excellent source of:
Vitamin A

Good source of:
Iodine, protein, selenium, vitamin K.

Serving Size

6 servings

Recipe: Pizza "strudel"

  • 3 cups lightly packed baby spinach leaves
  • 4 ounces part-skim mozzarella cheese (1 cup shredded)
  • 6 sun-dried tomato halves
  • 8 fresh basil leaves
  • 1 large ripe tomato
  • 1 tablespoon cornmeal
  • 1⁄2 pound whole-wheat pizza dough, thawed if frozen
  • Cooking spray
  • 3⁄4 cup part-skim ricotta cheese
  • 1 large egg white

Preheat the oven to 450°F.

Finely chop the spinach and shred the mozzarella. Finely chop sun-dried tomatoes and cut the basil into ribbons. Slice the ripe tomato into thin half moons.

Sprinkle a work surface with the cornmeal. Using your hands and/or a rolling pin, stretch the dough into a 10 x 16- inch rectangle. Spray a baking sheet with cooking spray and transfer the dough to the baking sheet.

Spread the ricotta along the middle of the dough, leaving a 3-inch border on each long side and a 1/2-inch border on the top and the bottom. Sprinkle the spinach and sun-dried tomatoes over the cheese. Arrange the tomato slices on top, then top with the mozzarella and basil. Whisk the egg white and brush it along each side of the dough. Fold the two short sides of the dough over the filling then roll the whole thing up lengthwise like a jelly roll. Press with your fingers to seal the top and bottom firmly. Position the roll so it is seam side down (diagonally if needed to fit).

Bake until the crust has browned and the cheese has melted and bubbles slightly from the slits, 14 to 15 minutes. Using a serrated knife, slice into 8 pieces and serve.

Serving Size

4 servings

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