* Crossposted from: National Cooking Echo
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Biscuit Calzones
 Categories: Quickbreads, Low-fat
      Yield: 8 servings
 
      1 pk Oven-ready biscuits
      4 oz Skim-milk mozarella,
           -shredded
    1/4 ts Dried oregano
           -Olive oil
           -to taste
      4 sl Turkey salami, thin slices
           -diced
      1    Clove garlic, finely
           -chopped
           -Ground black pepper
 
  Preheat oven to 400F.  Roll each of the 8 biscuits into a 5-inch circle.
  Mix all of the remaining ingredients except the oil. Sprinkle one eighth of
  the mixture over half of each circle, leaving 1/2 inch of the edge clear.
  Fold the other half of dough over filling to make a half moon; use fork
  tines to press edges firmly together and seal. Coat a nonstick baking pan
  with cooking spray and arrange the calzones in a single layer, not
  touching.  Brush tops lightly with olive oil. Bake until golden, 10 to 12
  minutes.
  
  From: Earl Shelsby                    Date: 08-03-93
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Double Berry Muffins
 Categories: Quickbreads, Muffins, Low-fat
      Yield: 12 muffins
 
           Vegetable cooking spray
           -- (optional)
  1 1/2 c  All-purpose flour
    1/2 c  Wheat germ
    1/2 c  Granulated sugar
      1 tb Baking powder
    1/2 ts Salt (optional)
      1 c  Orange juice
    1/4 c  Margarine; melted
      2    Egg whites; lightly beaten
    3/4 c  Blueberries, fresh or frozen
    1/4 c  Raspberry all-fruit spread
 
  Preheat oven to 400 F.  Line 12 medium muffin pan cups with paper liners,
  or spray bottoms only with cooking spray.
  
  In medium bowl, combine flour, wheat germ, sugar, baking powder and salt;
  mix well.  In small bowl, combine orange juice, margarine and egg whites
  until well blended. Add to flour mixture, stirring just until dry
  ingredients are moistened.  Gently stir blueberries into batter.
  
  Fill muffin cups half full with batter.  Spoon 1 teaspoon fruit spread in
  center of each muffin; top with remaining batter. Sprinkle with additional
  wheat germ, if desired. Bake 20 to 22 minutes, or until goldenn brown.
  Serve warm.
  
  NOTES: To freeze, wrap muffins securely in foil or place in freezer bag.
  Seal, label and freeze.  To reheat frozen muffins, unwrap. Microwave on
  High (100% power) about 30 seconds for each muffin.
  
  Per serving (1 muffin): About 170 cal, 4 g pro, 30 g car, 1 g fat, 5% cal
  from fat, 0 mg chol, 180 mg sod.
  
  Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by
  Karen Mintzias From: Karen Mintzias
 
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