Broccoli Cheese Galzones
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water/105Â° to 115Â°||1 Cup (16 tbs), divided|
|Honey||1⁄4 Cup (4 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|All-purpose flour||2 1⁄2 Cup (40 tbs), divided|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||2 Tablespoon|
|Vegetable cooking spray||1|
|Broccoli cheese filling||1 Cup (16 tbs)|
Dissolve yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.
Combine remaining 3/4 cup warm water, honey, margarine, and egg substitute; add to yeast mixture.
Stir in 1 cup all-purpose flour, 1 1/2 cups whole wheat flour, and salt.
Stir in enough of the remaining 1 1/2 cups all-purpose flour to make a soft dough.
Sprinkle 2 tablespoons whole wheat flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a bowl coated with cooking spray; turn to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide into 10 equal portions.
Roll each portion into a 6-inch circle.
Spoon 1/2 cup Broccoli-Cheese Filling onto half of each circle, leaving a 1/2-inch border.
Moisten edges; fold plain halves over filling.
Crimp edges to seal.
Place on baking sheets coated with cooking spray.
Bake at 400° for 15 minutes or until golden