Toasty and warm in the succah...

When I planned out my succos menu several weeks ago, tonight's chol hamoed dinner was intended to be 'wrap pizzas' (that Weight Watchers staple!) and oven-baked potato wedges. But as today wore on and I thought about chopping the veggies for the pizza topping, I realised that I was never going to manage to get everyone sitting down to eat at the same time if I needed to make 5 pizzas and a tray of wedges in my little oven at once...

After mulling over a few different possibilities I came up with the idea of calzones, which take up far less space than a pizza. And then it occured to me that if I made them in my sandwich toaster, they would seal much better as well.

I'm pleased to say it was a big success! After making each calzone I slid it into the oven to stay warm as the wedges baked, and we all sat down to eat at once.

INGREDIENTS

1 pack of (3pp) tortilla wraps
1 bag fresh or frozen spinach leaves
1 punnet closed cup mushrooms
2 tomatoes
2 peppers (I used red and yellow for the colour)
2 onions
Frylight
Grated cheese (I used chevington light - the blue bag)

Chop and fry two onions in a little frylight, and while they are softening, wilt the spinach in the microwave. Remove half the onions from the pan and set aside, and then add in the spinach, finishing it off with the onions. Once the spinach mixture is done, remove and set aside. Then add back in the remaining onion and fry with the mushrooms, sliced thinly, until a rich, brown colour. Again, set aside. Finally, fry the chopped peppers until they begin to soften, at which point add in the tomatoes cut into sixths, and fry until they get very soft and fall apart.

You now have 3 different calzone fillings.

Take each wrap and spray with a little frylight. Add a heaped tablespoon of the filling of your choice and sprinkle with 30g light cheese. Fold in half and toast in the sandwich toaster until the cheese begins to sizzle.

And that's it! Each calzone toastie is 5pp if you use 3pp wraps and my suggested amount of light grated cheese. You can also sprinkle some mixed herbs and garlic powder onto the different vegetable fillings as they fry.

Moadim l'simcha!