Roasted Vegetable and Spinach Turnovers

Cooking Light
Roasted Vegetable and Spinach TurnoversRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Serves 4 (serving size: 1 turnover)


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1 teaspoon olive oil
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper
5 cups baby spinach
1 (11-ounce) package refrigerated French bread dough
1 ounce 1/3-less-fat cream cheese, diced
Parchment paper
Cooking spray
1 ounce shredded part-skim mozzarella cheese
1/4 teaspoon black pepper


Preheat oven to 400°. Heat olive oil in a large skillet over medium heat; swirl. Add garlic and crushed red pepper; sauté 30 seconds. Stir in spinach until wilted. Stir in vegetable mixture from Mustard-Glazed Chicken with Roasted Vegetables. Divide French bread dough into 4 portions; roll each portion into a 6 x 3-inch rectangle. Place 1/2 cup vegetable mixture on each rectangle; top each with 1/4 ounce diced cream cheese. Fold dough over filling; crimp to seal. Arrange turnovers on a parchment-lined baking sheet; coat with cooking spray. Sprinkle with mozzarella cheese and pepper. Bake at 400° for 20 minutes.

Created date

January 2015

Nutritional Information

Calories 329
Fat 9.4 g
Satfat 3.3 g
Sodium 612 mg