HEART HEALTHY COOKING CLASS - Tempting Tidbits

Ham & Cheese Calzones

2 tubes (10 ounces each) refrigerated pizza crust
1 cup light ricotta cheese
2 cups diced fully cooked low-fat ham
2 cups (8 ounces) shredded part-skim mozzarella cheese
dried basil
shredded parmesan cheese, optional
meatless spaghetti sauce, warmed, optional

Unroll one pizza crust, stretching gently to make a 14-in. x 11-in. rectangle. Spread half of the ricotta on half of the dough lengthwise, to within 1 in. of the edges. Sprinkle with half of the ham and mozzarella. Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a baking sheet coated with nonstick cooking spray. Repeat with remaining crust and filling ingredients. Bake at 400° for 20-25 minutes or until golden brown. Sprinkle with basil and parmesan if desired. Slice into serving-size pieces. Serve with spaghetti sauce for dipping if desired.

Cherry-Almond Tarts

6 sheets phyllo dough
Butter-flavored nonstick spray
1 1/2 teaspoons sugar
1 cup vanilla pudding
1 tablespoon sliced almonds
1/8 teaspoon almond extract
1 cup cherry pie filling
Sliced almonds (garnish)

Place one phyllo sheet on a piece of waxed paper. Mist with nonstick spray. Top with a second phyllo sheet and mist. Repeat layering with remaining sheets. Sprinkle sugar on top of last sheet. Cut stacked phyllo into 8 squares (each about 4 inches square). Carefully push each phyllo square into a muffin cup. Bake at 325° until golden brown, 6 to 8 minutes. Cool for 5 minutes; remove phyllo cups from pan. Combine pudding, 1 tablespoon almonds and almond extract. Divide pudding mixture among phyllo cups. Top each with 2 tablespoons pie filling. Garnish with sliced almonds.

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